The sign outside his John Street Butchery and the smile on his face says it all – his smoked kransky with cheese has been judged the best cooked ready to eat small good in the state.
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And, after a tough nine months during the construction phase of the Town Revitilisation Project, he hopes the win will get some more customers through the door.
Local butcher, Andrew Bushell attended a gala dinner at Spinnakers resort in Port Macquarie on Saturday night when the Australian Meat Industry Council (AMIC) awarded him this honour.
“I was also at the state final of the Sausage King Competition earlier in the day on the foreshore,” he says.
“My traditional pork sausage was in the running after a win at the regional level.”
Back in August Mr Bushell claimed first prize with his traditional Australian 100 per cent pork sausage at the 2015 Hunter/Central Coast Regional Sausage King Competition.
There is no denying despite having a range of quality products it has been tough since he opened his doors in Singleton.
The mining downturn coupled with the construction work that made it difficult for customers to access his shop has led to some lean times.
But now the main street is finished he says things are slowly picking up.
“There is still a long way to go,” he asserts.
However, his first win at the state level is a step in the right direction when it comes to advertising his quality products.
Mr Bushell has been in the business for about 16 years and says a good smoky flavour, fresh ingredients and quality Jarlsberg cheese is what makes his Kransky so good.
“It is a popular product as it so versatile – it can be nibbled on or used in pastas and other dishes.”
“I sell quite a bit of it and I sell it to two other local butchers as well.”
The modest butcher won’t give much away and even is loyal apprentice -Jackson Henderson - doesn’t know the secret ingredient.
“He is only allowed to mix it,” Andrew laughs.
