Peak butchers through to best burger final

Glossop butcher David Amesbury, of Mettricks, whose burgers are through to the final of England's best burger competition. Photo contributed.

David Amesbury, who works at Mettricks, on High Street West, and Lower Hurst Organic have developed two and one innovative burger recipes respectively, which have all won gold awards and a place in the finals of the nationwide contest.

David, a chef and apprentice baker butcher, entered the High Peak Moroccan mutton burger in to the independent butcher category, using locally sourced mutton, accompanied with a mixture of ground spice and dried apricots.

He also entered the Manchester steak burger in to the premium quality innovative category, using High Peak steak trim, Lancashire cheese and nutmeg, once imported through Salford Docks which inspired the burger’s name.

While Lower Hurst was honoured for its organic beef brisket burger.

With a record number of entries received in the biannual burger challenge, organised by industry body EBLEX, only 23 English companies achieved a gold award for their burger and made it through.

The final round of judging will take place on April 30 and all the gold standard burgers will be subjected to further rigorous testing in four categories of independent butcher, multiple retailer, foodservice and premium quality innovative burgers.

Competition organiser Hugh Judd, EBLEX foodservice project manager, said: “The burgers that achieved gold awards really stood out from the rest and this means that the final will be incredibly tough to judge.”

The category winners will be presented with prizes at a ceremony in London in June.