Recognised as a stamp of excellence among consumers and retailers alike, Great Taste, which is organised by the Guild of Fine Food, values taste above all else. Judges blind-test each product so branding or packaging does not influence them.
Judges at the event tried and tasted over 10,000 products from across the UK and, with just 3,539 awarded a rating and only 194 awarded from Scotland.
Scott Fraser, Pitboss and founder of Angus & Oink, says: “Based on a Trinidadian street food sauce we discovered during our time living in South America and the Caribbean, Voodoo Mango is a sweet, yet fiery pepper sauce. With lots of mango added for sweetness, scotch bonnet peppers for furious heat, and mustard and turmeric adding to the complexity, flavour and beautiful yellow colouring, the sauce is hugely popular with our customers.
“We are absolutely thrilled to have received this rating from Great Taste, it gives us great confidence that our products stood up strongly in this competition and provide an authentic taste. Judges were exceptionally complimentary, noting the sauce’s ‘stunning colour, nice combination of ingredients, distinctively West Indian with a fierce heat and sweetness of mango really coming through’.
“From the start we have been on a mission to bring high quality, authentic tasting, natural products to the BBQ & Grilling market and are excited by the support and success we’ve had in such a short space of time.”
Angus & Oink’s Pitboss sausage range has also been recognised by Scottish Craft Butcher Awards, where the Keilbasa polish hybrid won gold, and the Jalapeno Cheese and Beef Hotlinks both took home a silver award.
Scott said: “In just two years we have experienced a period of exceptional growth and product innovation, firmly establishing our sauces, rubs and sausage range under the Angus & Oink brand.
“We now have products in over 25 national outlets, restaurants and butcheries, and are continually in talks to add to our portfolio. With further products also in the pipeline, we are really looking forward to what the rest of the year has to offer us.”
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