Kuba Winkowski wins title for best house-made products in the British Charcuterie Live Awards 2020/21

The Staff Canteen

Chef Kuba Winkowski, The Craft Guild of Chefs National Chef of the Year 2019, has won the 'Best house-made product' title in the the British Charcuterie Live Awards 2020/21.

Judges said his winning product in the house-made products category - sponsored by The Staff Canteen -  a smoked pork collar with mixed peppercorns had“great flavours” and was “a really interesting product.”

The founder of KuBarn by Chef Kuba, his new Charcuterie business draws on his Polish heritage to make the range of Charcuterie for which he and the restaurant have become well known. Provenance, high-quality ingredients and a focus on rare breeds result in an exciting range including Forest of Dean Wild Boar, Paprika Lonza, Welsh Wagyu, Beef Bresaola and Yorkshire Mangalitza Culatello.

Kuba Winkowski's KuBarn products 

British Charcuterie Live Awards

Judging for British Charcuterie Live Awards was carried out blind by small teams of experts – class by class – and each product is assessed for a number of factors including taste, mouth feel, appearance & presentation.

Led by new head judge Keith Fisher, chief executive of the Institute of Meat, the judges are charcuterie experts from the meat, hospitality and retail industries – makers, buyers, consultants, restaurateurs, chefs, plus top food writers, including Chefs Adam Handling, Thom Eagle and Henry Harris, buyers Bernadette Lalonde from Harrods, Paul Patterson from the Charcuterie Box & Michaela Pagano from the Fine Cheese Company and restaurateurs Roberto Costa from Marcellaio, James Allcock from the Pig & Whistle & Dan Brod from the Beckford Bottle Shop.

As one judge James Robinson of Brindisa commented: “It’s an exciting time for British Charcuterie producers right now as they strive to achieve the same levels of quality as experienced continental cured meat producers, and it‘s impressive to see the improvements that have been achieved in the last few years, stimulated in no small part by British Charcuterie Live.”

Other categories

The star award, champion of champions was Dingley Dell Cured, as the best performing producer over a minimum of three classes, for their Albion Coppa-style; Iceni - Felino style British Salami; Essus - Cacciatore style hunters salami and Smoked Dry Cured Back Bacon products.

Henrietta Green, founder of the awards, said: “In spite of the challenges British producers are undergoing as a result of the pandemic, over 100 producers entered more than 300 products into the nine classes, and our judges were struck by the exceptional quality and range of the entries. It’s so encouraging to see more and more producers are starting to make both British- and Continental- style Charcuterie. It’s becoming a truly vibrant sector of British food production.

The Champion of Champions Product was awarded to Wildman Charcuterie for their Longhorn Bresaola. The judges commented on its “Lovely dark colour with uniformed slices, great aroma which was matched by the taste - great choice of species bringing the beef taste forward.”

New awards for British Charcuterie Live this year include Industry Champion sponsored by Red Tractor which will be awarded later this summer and includes, as a prize, a free stand at the Speciality Food & Drink Show, Olympia, in September.

Further new awards this year included British Snacking Charcuterie won by Ke Nako "Pain in the Hole" Biltong; Best Black Pudding and Best Smoked Product awarded to Charles Macleod Stornoway Black Pudding and Oak Smoked Streaky Bacon from Wenlock Edge Farm respectively.

Chef/Patron Jesse Dunford Wood of Parlour judging

A full list of Best in Class and Star Awards is below:

Best in Class or Star Awards

Product Name


Industry Champion

TBC later this summer


Champion of Champions Producer


Dingley Dell Cured

Champion of Champions Product

Longhorn Bresaola

Wildman Charcuterie

Best in Class  - class 1

Cured, Air-Dried & Ready-to-Eat Whole Muscle Products

Longhorn Bresaola

Wildman Charcuterie

Best in Class – class 2

Cured & Cooked Whole Muscle Products

Cooked ox tongue

A E Chambers Ltd

Best in Class – class 3

Cured, Fermented & Air Dried Ready-to-Eat Sausage Products

Iceni - Felino style British Salami

Dingley Dell Cured

Best in Class - class 4

Cured & Cooked Sausage Products

Nose to Tail Terrine

North by Sudouest Charcuterie Ltd

Best in Class - class 5

Soft & Spreadable Products

Traditional Pork Rillette

Cornish Charcuterie

Best in Class – class 6

Cured Bacon

Oak smoked bacon chop

Uptons of Bassett

Best in Class – class 7

British Regional Products


Wenlock Edge Farm

Best in Class - class 8

"House Made" Products

Smoked Pork Collar with mixed peppercorns


Best in Class class 9

British Snacking Charcuterie

Ke Nako "Pain in the Hole" Biltong

Ke Nako Biltong

Best Black Pudding

Charles Macleod Stornoway Black Pudding

Charles Macleod Ltd

Best Game Product

Green Pepper Venison Salami

Great Glen Charcuterie

Best New Product

Pork & Fennel Salami

Rare & Pasture

Best Smoked Product

Oak Smoked Streaky Bacon

Wenlock Edge Farm

Best Traditional or Heritage Product

Spiced Loin

SaltPig Curing Company


In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 23rd June 2021

Kuba Winkowski wins title for best house-made products in the British Charcuterie Live Awards 2020/21