2012 SCOTTISH BLACK PUDDING CHAMPIONSHIP

2012 Scottish Black
Pudding Champion

Jubilee bunting was replaced overnight by saltires to proclaim a famous win and
another chieftain o' the puddin' race. Harry Simpson from Dalziel Ltd
presented the Dockhead Street butcher with his trophy.

James Baillie was
delighted to hear of the success. He said

“I was chuffed to
bits to win the regional title but to come out as overall winner is just
fantastic.”

Not surprisingly James
would not divulge what made his product stand out from all the rest merely
stating:-

“Our recipe has been perfected over the years to meet our customers' tastes.
We try and spice it up but don't overdo it. We hope that more will
savour what is now officially the best.”

This competition organised by the Scottish
Federation of Meat Traders attracted almost 100 entries. It was judged
regionally in May of this year with the Regional winner from each of the five
heats both going through to the Scottish Final that was judged at the Western
House Hotel, Ayr.

In the final the North of Scotland was represented
by Forbes Raeburn & Sons from Huntly, the East by Stuarts of Buckhaven, West
by Mearns T McCaskie in Wemyss Bay, South East by Shaws Fine Meats, Lauder and
the South West by T Baiilie & Son.

The five finalists were then visited on
Wednesday 23rd May when their products were purchased by mystery shoppers
and then taken to the Western House Hotel, Ayr.

The judges for the final were Donald McInnes
Executive Chef at Western House Hotel, Caroline Lambie, Hospitality Co-ordinator
at Ayr Racecourse and Bill Crosson, Food Technologist, formerly with Devro.

The finalists were put under extreme
scrutiny by the panel of judges who ruled out fifth, fourth and third
choices before demanding a cook off to decide between the top two.

Unknown to them they were examining a
previous winner and a newcomer to success with Black Pudding.

The verdict went to the Saltcoats version
made by T Baillie & Son leaving the twice previous winner, Mearns T
McCaskie in runners up position.

Donald described the winning product as
“fantastic” adding “it would hold together well to serve for
breakfast. It had a nice colour, cooked well and presented nicely. Most
importantly this black pudding was really enjoyable.”