A north-east butcher will head into the new year knowing that his pies are the best in Scotland.
Alistair Bruce, of Fraserburgh’s Bruce of the Broch, scooped a diamond award at the Scottish Craft Butchers pastry awards this week for his chicken and mealie pies.
The Broad Street shop also took home gold awards for the Scotch pies, and three silvers for their sausage rolls, steak and stilton pies, and chicken curry pies.
Last night, Mr Bruce, who has been involved with the family business since he was 11 years old, said he was “thrilled” by the wins.
The fourth generation butcher added: “These awards are for the whole team.
“We employ 40 people – including four chefs – and everything is produced in our factory unit at Fraserburgh harbour so that we have total quality control of everything from pastry making to locally-sourced meat and fresh ingredients. We’re very proud of our products.”
The shop makes about 9,000 each week, supplying local shops and even the town’s football team with their fill.
Bruce of the Broch was one of about 60 butchers from all over Scotland who submitted nearly 300 different handcrafted pies, sausage rolls and bridies which were judged at the awards.
Douglas Scott, chief executive of Scottish Craft Butchers, said this year’s standard of entry had raised the bar for the industry awards.
“Scottish butchers like Alistair are leading the way with outstanding products made to their own recipes on their own premises,” he added.
Strichen family butcher Bert Fowlie also struck gold with two of his pastry products and hit a silver streak for a further six meat-filled favourites.
Owner Hebbie Fowlie said it was “tremendous” to achieve the recognition on behalf of his 36-strong team, which includes his son Gavin and bakery manager Angela Morrice.