Highland butcher with shops in Culloden and Inverness has seen his pork sausages named the best in Scotland
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A&I Quality Butchers won the best traditional sausage prize at a ceremony held in the Butcher’s Hall in London.
The firm with outlets in Inverness and Culloden also received a number of Scottish runner up titles.
Ally Paul, who originally created the recipe with his former business partner Ian McAlistair, said the secret was using locally sourced meat – he buys all of his pork, lamb and beef from farms within a 75 mile radius.
He said: "We try to make it from meat that is sourced as locally as possible."
He said a variety of factors helped to produce quality meat, from the animals being well looked after to the climate, and added: "You are not going to get better weather for caring for animals."
Mark Sloggie, who has worked there for the past 14 years, produces various meat products for the business and said it was an easy sausage recipe to follow.
"It is brilliant news that we have the award," he said. "It has been a lot of hard work."
