Need some ideas on how to cook our delicious meat?
Paul and Nick visit Pollok Williamson and make haggis in their Big Food Trip.
A visit to Pollok Williamson on Great British Rail Journeys
A visit to Pollok Williamson on Ade in Britain
Pollok Williamson were proud to help develop the clapshot burger with Greenwood Academy who won the Scotch Butchers Club (Quality Meat Scotland) design-a-burgers competition 2015.
The creativity of Ayrshire-based Greenwood Academy pupils saw them emerge as overall winners in a design-a-burger competition run by the Scotch Butchers Club (Quality Meat Scotland).
The nationwide search for a winner began several months ago when form one pupils in Scottish secondary schools were invited to come up with their ideas for home-made burgers created using Scotch Beef PGI, Scotch Lamb PGI or Specially Selected Pork.
As 2015 is Scotland’s Year of Food and Drink the over-arching theme was “#tastescotland” to celebrate this special year. From an initial 124 entries, six were initially short-listed to work with their local butcher member of the Scotch Butchers Club to bring their recipe concept to life.
The three finalist schools battled it out at the final on the QMS stand today (Thursday 18th June) at the Royal Highland Show with Greenwood’s Specially Selected Pork “Clapshot burger” emerging as the overall winner.
Joint runners-up were Websters High School, Kirriemuir with Scotch Lamb “Tartan Sizzlers” and Airdrie Academy, North Lanarkshire with a Scotch Beef “Crackin’ Wee Burger.”
Sixteen year old Scottish X-Factor star Emily Middlemas, who got to Cheryl Fernandez-Versini’s house stage in the 2014 show, presented the awards and then performed three songs for the finalists, their teachers and supporters at the QMS stand today.
The pupils worked with local Scotch butchers Club member butchers to develop their ideas. They included: Cliff Bertram from Bertrams Quality Butchers, Kirriemuir; Graeme Johnston from Ferguson’s of Airdrie and Stewart Duguid and Kenny Boag from Pollok Williamson in Ayrshire.
At Pollok Williamson we always have pride it the products that we sell, that is why we are pleased to work closely with Dunbia of Elgin to supply the best Scotch Beef and Lamb possible which has been sourced direct from farms within the Highland region of Scotland. This helps us to ensure the consistent quality which we demand for our customers.
Midweek Mini Roast Box containing a beef lamb and pork roast. Great value at only £7 each
Poultry Taster Selection containg our tasty chicken olives stuffed with pork and leek sausage, lemmon pepper chichen fillets and simple but succulent skin on chicken supremes
Life Of Pies was first published in November 2014
Pollok Williamsons comes 3rd out of the top ten Scotch Pie's tasted in the UK during Martins Search for PIEFECTION.
Martin embarked on his journey along with his daughter throughout the UK looking for the best pies. Along the way he tasted 400 pies reviewing 314. Pollok Williamsons Scotch Pie came in the top 100 with a position of 73rd overall. The pies are split further in to categories with our Scotch Pie being placed 3rd in the top 10 Mince Meat Pies.
Michael Portillo comes to Ayr to see how award winning “HAGGIS” is made.
Stewart Duguid owner of Pollok Williamson was more than happy to take time to show Michael how our “HAGGIS” was made step by step but without giving away the secret spice recipe which makes our “HAGGIS” stand out from the rest, as you can see he gave us the thumbs up.
"Haggis Made in the Heart of Burns Country!"
On the 2nd of June Paul Rankin and Nick Nairn visited our shop at 27 Mount Oliphant Crescent Ayr. Their visit was part of their new TV show being filmed for Ulster-TV. Paul and Nick were here at Pollok Williamson to see how we achieve our award winning Haggis. They were both keen to see our process of making Haggis from start to finish. Paul and Nick were keen to taste the Haggis at the end of the process and were impressed with what they tasted. Nick said in his own words " thats a Haggis to be proud of ".
Stewart has the recipe for success and he scoops the top three prizes
If the Bard were here today, chances are he would be proposing a toast to...Ayr butcher Stewart Duguid. For Stewart's three Pollok Williamson shops in the town "cut up wi' ready slight" the opposition at the annual Traditional Scotch Haggis competition at Ayr College on Tuesday.
ONE - Stewart himself, who runs the Pollok Williamson shop at 27 Mount Oliphant Crescent, took the first prize.
TWO - his shop managed by Clark McCrindle at 23 High Street took second place.
THREE - his shop managed by Andy Lauchlan at 34 Alloway Place came third. Said a delighted Stewart: "We normally only make the one batch of haggis for all the shops. But this year I decided each shop should make its own and enter it for the competition - although it's all my recipe." He added: "We are delighted to have swept the boards." The competition was run by the Ayrshire Butchers' Association.
Fifteen entries from throughout Ayrshire were cooked and judged by 13 third-year catering students at the College under the watchful eye of Norman Robertson, the food studies expert, and William Ferguson, the senior lecturer in hospitality studies. The delighted Pollok Williamson trio were presented with copious quantities of whisky at the Mount Oliphant Crescent shop on Tuesday by Bob Steele, the local sales representative of Campbell's Distillers, of Kilwinning, the competition sponsors. Allan Hastie, secretary of the Ayrshire Butchers' Association, said: "That was a tremendous achievement by the Pollok Williamson shops. It also shows that the judging was fair, because the same recipe took the first three places. If they had been first, eighth and fifteenth questions could have been asked!"
The haggis-judging at Ayr College. Butchers' secretary Allan Hastie with Norman Robertson, centre left, and William Ferguson, centre right, and the students who judged the competition.
- Story by Alistair Macmilan