HOW WE CURE OUR BACON
For an insight to our Bacon Curing process check out the following link: http://youtu.be/7qXId-TPBPY
RAMSAY'S HAGGIS IN PARIS
Michelin starred chef Tom Kitchin chose to serve Ramsay's haggis when he cooked for a very discerning audience at Three Michelin starred Alaine Ducasse's 'The Essential Meeting' event at the Hotel Plaza Athenee in Paris.
Since 2012, Alaine Ducasse, who travels the world, went in search of those culinary leaders with whom he shares the same vision of high quality food. Exceptional products, subtle flavours. It is a great honour to be the chef selected to share your passion for the ingredients of your country with the patrons of this famous restaurant.
You can imagine how delighted we were when Chef Tom Kitchin who states 'I use only the very best produce I can find' chose our haggis to serve at this prestigious event. The Parissienne newspaper declared that "The highlight of the meal was the famous haggis. And it was starting with it's arrival in the room" The haggis was piped into the room much to the delight of the audience present.
PRESS COVERAGE WITH TOM PARKER BOWLES
During the recent Bacon Connoisseur's Week, we received great praise from Tom Parker Bowles in his Mail on Sunday Live Magazine article titled 'Bacon of Hope'.
He says "On the subject of good bacon, Ramsay's of Carluke's Ayrshire smoked streaky bacon is some of the finest in the country. The butcher uses outdoor-reared pigs, and salts and smokes the old-fashioned way. Pure bacon bliss.'
Thank you Tom for such high praise.
JAMIE OLIVER'S BARBECOA
We have just recently been chosen to supply Jamie Oliver's Barbecoa butchers shop in London.
Marco Peerdeman the head butcher at Barbecoa who's philosophy is 'The artisan's won't just survive, they'll thrive' says that 'sourcing is everything. We have searched the length and breadth of the UK to find the Best Meats and it's quality is second to none'.
That search brought them to Carluke and we are delighted to have our quality products associated with Jamie Oliver.
AWARDS! AWARDS! AWARDS
2012 was a very successful year for Ramsay of Carluke. We were delighted to pick up four more Q Guild Smithfield Awards to add to our growing collection. Our Haggis being the star of the show for us, acheiving and amazing 100/100 from the judges. Our other Awards came from the prestigious Great Taste Awards. The Great Taste Awards have been described as the 'Oscars' of the food world and the 'epicurean equivalent of the Booker Prize'
We achieved a total of 6 Awards for our products including a magnificent 3 Star Gold for our Black Pudding. This is the highest award that can be given to any product. Out of all the Black Puddings entered it was the only one awarded to a Black Pudding this year and the first award of that level to ever be awarded to a Scottish Black Pudding. Out of 8807 products entered only 123 food achieved a 3 Star Gold.
The Black Pudding was described by the judges as being 'superb, with a perfect texture and beautiful taste' We also won five more Gold Awards for our bacon, bringing the total number of Great Taste Awards we have been awarded to date to 32.
The judges said 'Delicious'
The judges comments 'beautifully tender', 'very good taste', 'smoke taste is perfect', 'a good cure', 'pleasing on the pallet'.
BEST BLACK PUDDINGS ONLINE
In a recent article on Black Pudding in The Times newspaper by Craig Robertson, we were delighted to be featured as one of the Best Black Puddings online.
Andrew & John Ramsay