A Romsey butcher's bacon has earned him a top international meat award.

Bell Street-based Barry Drummond, has won a gold star certificate with his piece of smoked back bacon in the Fresh Food 2000 competition held in Holland.

Barry, who specialises in what he describes as "real bacon for real people", entered the competition by chance.

"The Meat and Livestock Commission said why don't you enter the competition and see what happens.

"The gold star is the result. It is the first time we have entered a competition. I am over the moon that we won. There is no higher award than this. It endorses our bacon and gives the customer confidence in what they are buying," said Barry, adding "really it is an evaluation that allows small producers to be assessed".

The award was presented for the quality of the bacon. This included its appearance, taste, colour, texture and shape. A panel of experts judged Barry's lump of smoked middle uncut bacon and 50 rashers.

His shop was one of over 300 British entries in the prestigious competition which attracted more than 2,500 entries.

The international gold star award is the equivalent to the British gold award.

Barry says without his four-strong team the shop would not have been able to achieve what it has.

"Everyone contributed in one way or another," added Barry.

Keith Fisher, butcher and product development manager with the Meat and Livestock Commission, said: "Gaining the award is a tremendous acknowledgement of a quality product and a high level of butchery skills.

"There were many winners from the UK this year, proving that there is a high standard of products produced by independent butchers in this country. Well done to all who entered."

Drummond's Butchers advertises its pre-packed bacon through mail order in the Daily Telegraph and customers come from far and near.

One even travels to Romsey from Essex each month to pick up her 30lbs of bacon.

"We post our bacon to all parts of Britain. This is the biggest part of our trade," said Barry.

The shop specialises in gluten-free sausages, tailor-made for people suffering from the intestinal disorder coeliac disease.

"We are approved suppliers of gluten-free sausages," added the 45-year-old butcher, who qualified with credits in 1974.

He was the shop manager for five years before buying it 16 years ago.

Drummond's was the first butcher's shop in the Test Valley to register under the strict new meat hygiene regulations introduced by the government following the e-coli outbreak in Scotland which began in a butcher's shop.

Barry has four members of staff on his payroll--senior butcher Paul Solloway and Robert Grimes, Lee Kiernan and Chris Wallis. Trainee Lee is the shop's chief sausage maker.

Bacon is cured on Drummond's premises.

"Romsey is very unusual in that it has two butchers. Demands of local people always come first.

"We also supply pubs and restaurants and a lot of our orders are taken over the phone and by mail order," said delighted Barry.