 With
the support of his wife Doreen they built an unrivalled range
of cooked meats, sausages and black puddings cooked and prepared
to their own traditional styles and recipes.
Duncan and Sarah followed on their parent’s
traditions and have never been afraid to compete publicly
and be judged by their peers. Their winning recipes have delivered
the winning sausage and black pudding recipes for many years
starting with the first medal in 1994 with the Northallerton
and District Butchers Association Prize Sausage Competition.
By fulfilling his father Arthur’s lifelong ambition
to win the prize, Duncan is a master of understatement in
“hoping dad would have been proud of us”. Just
last year Arthur Haigh’s won the 25th Great Yorkshire
Pie, Sausage and Black Pudding Competition with their traditional
entry Doreen’s Black Pudding. They also won the trophy
for the best black pudding for the second year running.
Judged by Clarissa Dickson Wright said
“This competition is brilliant. It
is also very difficult to judge and really comes
down to flavour at the end of the day. The entries were of a
very high quality”
But their ultimate accolade came in 2002
when they won the Grand Prix of Black Pudding competitions,
the 40th French International Better Sausage Competition in
Palmares, France, Awarded by the Confrerie des Chevaliers
du Goute Boudin.
Arthur Haigh’s supply a complete
range of traditional Yorkshire Fayre – black puddings
(famously sought after by Lancashire butchers), traditional
and herbal sausages, cooked hams, honeyed ham and beef joints
all complemented by local Cheeses from Wensleydale, Swaledale
and Teesdale including. |
Arthur
Haigh’s prize winning sausages are a real Yorkshire
favourite. Their business started in 1988 based on a family
tradition of Yorkshire cookery. 
