Congratulations to Round Corner Brewing of Melton-Mowbray, who have won the UK Brewer of the Year award at the International Beer Challenge 2026.
All five beers that the brewery entered into the competition won awards. Steeplechase Pale Ale, 10 Hours in L.A. – Pacific Pale Ale, and Frisby Lager won Gold. Hopping Spree West Coast IPA and Drovers Hazy Session IPA won Bronze.
The brewery is situated at Melton Mowbray Market, Scalford Road, Melton Mowbray. LE13 1JY.
Congratulations to local butcher’s shop A D Ringrose at Broughton Astley, who was named as Britain’s best butcher’s shop at the MM Meat Industry Awards 2026 on 3 September.
The shop also won the Best Small Butchers Shop (Midlands) at the British Butchery Awards in 2025
To see more information about the Ringrose dynasty of butchers visit their website:
Website: https://ringrosebutchers.co.uk/
Facebook: https://www.facebook.com/ringrosebutchers
Instagram: https://www.instagram.com/ringrosebutchers/
Connor Ringrose also competes in butchery competitions. Follow him at:
Facebook: https://www.facebook.com/butcherringrose/
Instagram: https://www.facebook.com/butcherringrose/
The shop is at 78 Main Street, Broughton Astley, Leicestershire, LE9 6RD.
An EU directive in October 2023 introduced changes to the permitted levels of nitrite and nitrate in cured food, which came into full effect on 9 October 2025.
The reason for the change is to reduce the chance of nitrosamine formation whilst keeping the meat safe. Nitrosamines have been linked to some forms of cancer. As home curers who do not sell their products, we don’t have to comply with this, and in the UK, even commercial suppliers don’t have to now that we’re no longer in the EU. However, I intend to – I think it would be irresponsible to ignore a law whose formulation is based on the advice of some of the best meat and other scientists in the world.
This site has suffered recently due to my health – even posts that were on the older version of the site haven’t made it across to this one as they need higher resolution photos making of the processes.
However, my very good friend and fellow moderator on the (now defunct) Sausagemaking.org forum, Paul Weipert, has just retired and has volunteered to help out.
Paul has a scientific background and knows all the terms that I refer to as thingies and other vague words – he knows all the posh names.
He knows his haemoglobin from his myoglobin!
His first couple of posts are chicken-based for all you health-conscious people out there.
Welcome aboard, Paul.
Welcome to the new food heroes website.
We are working as fast as we can to upload the content of the old site but please bear with us. It may take some time.
