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Mouthwatering sausages helped Lizzy Douglas of the Black Pig Butchers win Young British Foodie award

Artisan butcher and sausage maker Lizzy Douglas says winning a YBF (Young British Foodie) award feels like validation.

The 45-year-old from Deal, who opened the Black Pig butchers in St George's Passage five and a half years ago, was nominated by her customers for the national gong.

Lizzy Douglas opened The Black Pig in Deal in 2014 and has now won a Young British Foodie award
Lizzy Douglas opened The Black Pig in Deal in 2014 and has now won a Young British Foodie award

The YBF (Young British Foodie) Awards are fast becoming one of the most prestigious awards in the industry recognising small producers and craftspeople in the food trade.

Its categories span a range of areas from food writing and alcohol to bakery, meat farming and community projects.

Ms Douglas was invited to give a presentation to this year's judges, including Marina O’Loughlin, James Knappett, Richard Turner and Yotam Ottolengh.

Impressed by her ethos and samples of her specialities like sausages made with locally sourced wild garlic and fennel from Deal beach, she was announced the winner of the meat category.

She collected her award at a ceremony held at Ennismore House in London last month.

'It feels like validation and a nice confidence boost' - Lizzie Douglas, The Black Pig

She said: "It was really lovely. It means a lot to me. It's my own business and I've worked hard for it.

"It feels like validation and a nice confidence boost.

"I have tremendous customer loyalty."

Ms Douglas who was trained by former Kingsdown butcher Alan Doyle for 12 years prides herself on sourcing meat from within a 25 mile radius.

She said: "Our pork and poultry comes from a small farm in Faversham and our beef and lamb comes from Chilli Farm in Coldred near Dover.

Lizzy Douglas collects her YBF award alongside her employee James Holliday
Lizzy Douglas collects her YBF award alongside her employee James Holliday

"It's all about animal welfare. That's a big thing for me."

All meat is free range and butchered or hand-made on site.

Her stock also includes black pudding, haggis, dry cure bacon and gammon.

She employs a small team of two: James Holliday and Daniel Bell.

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