Bury Black Pudding and Fried Egg Oven Bottom Muffin

 Chadwick’s Bury Black Pudding and the oven bottom muffin there are few food products more synonymous with Lancashire. If you combine the two and add an egg then you end up with a real Lancashire speciality “The Bury Black Pudding and Fried Egg Oven Bottom Muffin”.


How to make a Lancashire Bury Black Pudding and Egg Oven Bottom Muffin


1. Take a Chadwick’s Original Bury Black Pudding and slice it in two.

Sliced Chadwicks Bury Black Pudding

2. Place the two slices of black pudding under a medium grill and a cook for approximately 10 minutes until piping hot in the middle.

Sliced Chadwick's Bury Black Pudding ready to be grilled.

3. Slice a Lancashire oven bottom muffin into two pieces, a base and a lid (Sheldons bakery make great Lancashire oven bottom muffins). 

Lancashire oven bottom muffin

4. Heat two tablespoons of sunflower oil in a small frying pan and add the egg. Cook the egg until the white is firm and the yolk is perfectly runny.

Fried Egg

5. When the Bury Black Pudding and Egg is ready it’s time to construct!! Take the bottom slice of the oven bottom muffin (butter optional) and add one of the halves of cooked Chadwicks Bury Black Pudding. 

Cooked Bury Black Pudding on oven bottom muffin base

6. Now carefully add the fried egg on top of the black pudding, careful not to break the yoke.

Cooked Bury Black Pudding and Fried Egg on oven bottom muffin base

7. Now add the oven bottom muffin lid and enjoy the best of Lancashire!!!

Lancashire Bury Black Pudding and Fried Egg, Oven Bottom Muffin


Where to Buy Bury Black Pudding

Chadwick’s Bury Black Pudding

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Is Black Pudding Good For You

black puddingIf you are living within the European continent, it won’t be surprising if you are among those people who love to eat black pudding for breakfast. This is a practice that these people commonly share. But even with its gained popularity over the past decades, there are still some questions that leave people thinking concerning this breakfast. One of these questions is whether consuming black pudding is truly good for people.

According to Environment Minister Liz Truss

She is one of those people, or government ministers, who further helped in making this food more popular. Liz states that she loves black pudding. But her children do not share the same interest and are likely to go elsewhere away from the kitchen at the idea of eating blood sausage. Of course, she made the effort of persuading them and doing all possible things to make them consume the food. After all, as what she has reasoned, it is good for you.

How? Black pudding is said to be a good source of potassium, magnesium, calcium, protein and iron. In the end, she was able to successfully make her children eat the said food with a different approach, which was in the form of a chocolate and chili black pudding.

Said to be a Healthy Alternative

Are you on a diet? If you are, you will likely benefit from consuming this unique and favored European breakfast. That is because it is said to be a healthy dish that is rich in protein. More importantly, the food is carb-free, a fact that makes it an ideal replacement for a British sausage if you are trying to avoid food high in carbs. Also, this food is also found to have few calories than the other sausage types. Aside from that, it is also rich in two of the most essential nutrients that people commonly missed out on, zinc and iron.

A Food Rich in Protein and Iron Has its Perks

You may not believe it, but black pudding is truly a beneficial food that is good for you? Just consider the fact that it is rich in protein and iron. Iron is essential in making healthy blood cells as well as in preventing anemia. Deficiency in this iron would mean and always lead to fatigue as well as lack of the ability to concentrate well.

Black Pudding for Pregnant Moms

There are some foods that are prohibited for women to consume during pregnancy. Some would if the list of these foods includes the black pudding. To put these pregnant women at ease, it is safe for them to consume this food during their pregnancy. It is safe for them to consume this food as long as it is thoroughly heated, stored properly and eaten before the stated use-by date.

An expert in the person of Dr. Rana Conway also agreed that it is fine for pregnant women to eat this food. That’s for the fact that it is a rich source of iron, an essential nutrient needed during pregnancy to avoid anemia. However, Dr. Conway also advised for pregnant women to choose well when shopping for this food item. They need to make sure to pick one that is low in fat.

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Black Pudding – How to Cook it.

A piece of lean Bury Black PuddingBlack pudding is a popular delicacy from UK and Ireland that is completely filled with delightful flavour and very rich in nutrients. It is primarily served with foods at breakfast and accompanies by bacon, eggs, toast and sausage. Huge numbers of people are very skeptical about having a try with this food, which is likewise called blood sausages. There are also some who are very reluctant eating such type of food. This is because they are thinking that this is a complicated item for them to cook.

Black pudding is a highly nutritious food that can be cooked and prepared in less than ten minutes. This item can be purchased in different supermarkets and even to specialist butcher where bloods of animals are sold. This is also pack in sausage shape in its sausage casing. Here are the simple yet easy steps you need to follow when you opt to prepare or cook for your own black pudding at home and these are as follows:

Black Pudding Cooking Instructions

  1. Get the black pudding out of its packaging. Make use of a small pair of knife to cut the outer portion of the packaging.
  2. Cut it into slices. It is highly recommended for you to lay it out on a slicing board and then make use of the knife to cut it into different slices. If possible, make the slices of the black pudding approximately half of an inch at about 1 to 1.5 centimeters thick.
  3. Heat the pan. Turn on your stove at an appropriate temperature and let the pan to warm for about three to five minutes.
  4. Add the butter to your pan. Let the added butter to sizzle and melt in the pan for about thirty seconds.
  5. Put now the black pudding on the pan. Fry the food you sliced for about three minutes on any side while turning it regularly. You can make use of spatula in turning the slices to assure that they are all evenly cooked on both of its side.
  6. Sprinkle some pepper, salt to taste. Allow the slices to rest for about two to three minutes and then serve.
  7. Put the black pudding on the plate and then serve it as part of your meal.

These are just some of the simple steps you need to follow when you opt to cook for your own black pudding at home. There is no sauce that can be associated with this black pudding but you can make your own if you want. Black pudding is a good example of highly nutritious foods and though it is not traditionally served to be part of your dish but this can be served as an additional food item that can uphold delicious and palatable taste in your mouth.

Cooking black pudding is not as hard as what you think provided that you have with you the black pudding and all the materials and ingredients that need to be used in the cooking process. Cooking black pudding takes time and effort towards a delicious and healthy dish at the end.

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Black Pudding Nutrition

A piece of lean Bury Black PuddingIs black pudding healthy? Black pudding is also known as blood sausage that is primarily dried, cooked and even mixed with other filler until they are thick enough to be congealed when cooled. This kind of dish is already found worldwide. The common used blood in this black pudding is the pig’s blood but even other animals blood can be used depending on the culture of the country such as duck, goat, cattle and even sheep. In America and Europe, typical fillers used in black pudding includes suet, fat, bread, cornmeal, onions, oatmeal, chestnuts, barley and even meat. In Asia, Portugal and Spain, potato is commonly replaced by rice. When it comes to Kenya fillers they make use of minced beef or goat, red onions and fat.

Black pudding is chosen by most of the people as part of their dish not only because of the delicious and palatable taste it offers but more on the nutrition that it gives to their body. This is due to the fact that such kind of dish is completely filled with nutrients, vitamins and minerals that is healthy and safe for the body. Here are some of the black pudding nutrition fact you need to be aware of with black pudding and these are as follows:

Black Pudding Nutritional Info


When it comes to the calorie content of black pudding it highlights 16.45% of protein, 82.11% of fat and 1.32% of carbs.


This black pudding is also filled with different types of vitamins that are essential and good for your body. Some of the vitamins present in black pudding include vitamin A, B6, B12, C, D, E and K. It also includes Folate, Riboflavin, Niacin, Choline and even Betaine. All of these vitamins are known to effectively offer health benefits to the body which can boost your health and energy.


Apart from the vitamin content of black pudding, it is also proven that such kind of dish also contains different types of minerals such as calcium, potassium, iron, magnesium and even sodium. This also includes zinc, fluoride and all other minerals needed by the body.

Amino Acid and Protein

Protein that makes up black pudding is made up of amino chains. Complete protein also contains essential and healthy amino acids. The combination of amino acid and protein makes this dish safe and healthy for your body.


100 g of black pudding contains approximately 1.29 grams of carbohydrates which is considered to be 0% of the recommended carbohydrate intake of the body.

Fat and Fatty Acids

Black pudding also contains fat and fatty acids that are also essential and healthy for the body.  Good fats are evident in black pudding hence you are pretty sure that this will not post any unhealthy effects in your body since bad fats are not present.

If you are still hesitant to try eating black pudding, all you have to do is to learn more about the nutritional facts that this dish offers. This is truly a safe and healthy food that you need to eat that will not only satisfy your food cravings but can also offer health benefits to your body.

Where to Buy Black Pudding

Albert Matthews Black Pudding

Black Pudding Recipes

Black Pudding Stuffed Braised Beef Olives

Black Pudding Rack on Black


Black Pudding what is it made of?

Bury Black Pudding

Bury Black Pudding

Black pudding is not the kind of pudding that you think of. What are the ingredients used in making black pudding? This is what you will learn today in this page. But before anything else, let’s discover what black pudding is.

Black Pudding – What Is It?

Black pudding is a form of blood sausage. It could be disgusting to know that this food is made from pigs’ blood but once you taste it, you will realise why it’s so popular. Black pudding is usually consumed and enjoyed by Western people, particularly those who live in England, France, Scotland, Italy, Slovenia, Croatia, Finland, Hungary, Ireland, Poland, Estonia, Portugal, Spain and many other countries.

How Black Pudding Is Made?

Black pudding is typically made from animal blood, in most cases the blood of pigs and a reasonable amount of oatmeal. It is usually grilled, baked, fried or boiled. This could be consumed cold while it’s cooked while in production. It is flavored occasionally by using pennyroyal.
This food is typically cooked with fillers, like bits of meat, oats, suet, barley and is congealed until it becomes solid. Different cuisines across the world added this type of “pudding” and people find it pleasurable to eat. Aside from pork blood, black pudding can also be made by using cow blood and it can also be made by using the blood of lambs, geese or ducks. On the other hand, the seasonings used, and the fillers as well as the form of animal blood to be used in cooking black pudding may differ depending on the regional tastes as well as in local availability.
In countries like UK, black pudding is known to be a delicacy within the Black County, Stornoway, the West Midlands, the North West, and also in Lancashire. In these areas, this food is conventionally boiled and will be served coming with malt vinegar or mustard. The Stornoway’s version of black pudding that is produced on the Western Isles of Scotland has gained Protected Geographical Indicator of Origin status.
Black puddings are likewise sliced and grilled or fried as a part of the traditional complete breakfast in countries Ireland and United Kingdom. It was a folklore that followed Irish and British emigrants across the globe. Black pudding is currently a part of local cuisine in the provinces of Newfoundland, Labrador and Nova Scotia in Canada.

It could be challenging and tricky to get fresh blood in making black pudding within the home kitchen when the cook doesn’t slaughter his or her own animals. When one brings animals to the abattoir to be slaughtered, the owner of the animal may request that the blood of the animal to be collected and retained aside from the carcass.

In case that you don’t have either pig or cow and you wish to make black pudding, one thing that you can do to get fresh blood is to visit an abattoir and buy animal blood from him. If not, you may opt to dried blood that you can buy from the specialty suppliers and then reconstitute it.

Where to Buy Black Pudding

Albert Matthews Black Pudding

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Black Pudding Stuffed Braised Beef Olives

Black Pudding Rack on Black


Black Pudding Stuffed Braised Beef Olives

Black Pudding Stuffed Beef OlivesBlack Pudding is a great traditional Northern delicacy and Beef olives have been appearing on menu since medieval times when they were known as aloes (the name Olive is probably a corruption of this, and virtually the first real olive recipe appeared in a Gervase Markham Book of 1660.) They were and are slices of beef steak wrapped around seasoned forcemeat (mutton and veal can you be used as well). Whole pieces of beef can also be braised for olives by simply filling with a stuffing. Anchovies were a regular seasoning in most forcemeats, having a strong influence on the finished flavour, but with this recipe the black pudding based stuffing creates enough of a taste of its own. The black pudding is roughly chopped and added to mince pork or chicken helped along with red wine these flavours work very well together.
The garnish of button onions and mushrooms also lifts all of the tastes and makes this dish a beef Olive Borguingon dish.

Serves 4

4×175g (6 oz) Slices of topside or rump of beef (smaller 100 g 4 ounces can also be used).
half a bottle of red wine or a whole bottle can be used for stronger taste.
600mls / 1 pint Veal or beef jus
1 tablespoon plain flour
1 tablespoon beef dripping or cooking oil
sprig of time
1 Bay leaf
salt and pepper


For the Black Pudding stuffing 

1 onion finely chopped
1 garlic clove crushed
175 g 6 ounces finely minced pork or chicken
1 egg beaten
salt and pepper
175g 6 ounces black pudding peeled and roughly chopped


For the garnish

20 button onions peeled
20 button mushrooms cleaned
1tbsp chopped fresh parsley (optional)


Place the beef slices between two sheets of cling film then battered out with a rolling pin to 5 mm thickness.
To make the stuffing, melt butter in a saucepan and once bubbling add the chopped onion and crushed garlic. Cook without colouring for a few minutes once tender remove from the heat and allow to cool.
Season the minced pork or chicken with salt and pepper. Beat in the egg. The cooked onion can now also be added. Add the black pudding, mixing it in well to break down the texture slightly, spreading the flavour throughout the forcemeat.
Check the seasoning, the stuffing can now be spread between the four steak slices, roll up and hold together with two cocktail sticks per olive or simply tie with string. These are best left to firm and set for at least 30 minutes, refrigerated.
While the olives are setting the button onions can be blanched in boiling water for 2 to 3 minutes to release the rawness. Drain and leave to cool naturally.
Bring the red wine to the boil in a suitable sauce or braising pan. Boil and reduce by half before adding the jus or water and stock granules if using.
This dish can be left to simmer on top of the stove on a low heat allowing the liquor to barely simmer or braised in the oven at 160°C/325°F/gas mark 3. Heat a frying-pan with the beef dripping or cooking oil. Sear the beef olives until golden brown.Place in a braising dish with red wine sauce, thyme and Bay leaf. If using water to make the sauce, then roll each olive in through the flour before pan frying.
Season the stuffed olives and sear colouring on all sides in the hot pan. Once coloured place in the red wine, gravy pot with the thyme and Bay leaf.
Now bring to a very gentle simmer make sure the olives are just covered in red wine sauce if not then top up with water. Cover with a lid and cook on the hob or in the oven for 1½ to 2 hours skimming from the time to time. The beef olives will be very tender.
Towards the end of the cooking time for the olives, melt another knob of butter in a large frying pan. Once bubbling, add the button onions. Cook on a medium heat and fry, allowing them to colour to golden brown and become tender. This will take 8-10 minutes. After 6-7 minutes, add the mushrooms, season and continue to cook and colour until both garnishes are ready. Keep to one side.
Remove the olives from the sauce and keep warm. Bring the sauce to a simmer and skim off any impurities. Strain through a sieve.
If the flour and water were used the sauce will probably need to be reduced by a third to give it a good consistency.
The most important thing is to make sure the flavour does not become over-strong. Once at the right stage if too thin then thicken with a tablespoon of cornflour mixed with red wine.
It’s not important always to have a thick heavy sauce; just a good tasty cooking liquor will be fine. Remove the cocktail sticks or string from the olives and divide between four plates. Pour the sauce back over, adding the button onions and mushrooms. Sprinkle each plate with chopped parsley if using.
These beef olives will eat very well with a bowl of mashed potato.

Rhodes Gary; New British Classics; BBC Worldwide Ltd, 1999

Buy Black Pudding From 

Albert Matthews Black Pudding 

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BBC Food Black Pudding Recipes


Black Pudding Recipe – Rack on Black

This is a great combination of lamb and black pudding and is originally a Gary Rhodes recipe. You take a boneless lamb loin then stuff it with black pudding and string the whole joint together. The texture and flavours of the lamb and black pudding work really well together.


Rack on Black
Serves 4
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  1. 2 x 6-8 bone racks of lamb
  2. 1 x 12-16cm black pudding stick skinned and split length ways
  3. 2 tbsp Cooking oil
  4. Half Bottle of red wine
  5. 200 - 250ml Veal or Beef Jus
  6. Salt and Pepper
  1. The rolling and tying of the joint is best finished several hours in advance giving the meat time to set in the fridge before cooking.
  2. The lamb racks need to be boned out but make sure the flap of skin below the eye muscle is still attached. The skin needs to be about 2/3mm thick (if left to thick it will not cook properly) and 10cm long so there is enough to wrap around the joint.
  3. Sit the flat side of the black pudding halves next to the lamb loin eye muscle. Season the lamb with a twist of pepper.
  4. Fold the skin over the pudding and lamb, firmly shaping into a cylinder.
  5. Now tie the joint. It's best to tie a string at both ends first to stop the joints becoming misshapen. Now tie strings along the rest of the joint section at 1 to 2 cm intervals. Finally wrap the joint tightly in cling film to create an even smoother finish and refrigerate until needed.
  6. When ready to cook pre heat the oven to 200°C (180°C Fan Oven) and season the joint with salt and pepper.
  7. Heat a roasting pan on medium heat with cooking oil.Place the joint in the pan and allow to colour slowly.
  8. Continue to cook the joint until it is completely coloured. The racks can now be roasted in the pre heated oven.
  9. Pink joint will take 8 to 10 minutes, Medium 15 to 18 minutes and well done 20 to 25 mins.
  10. Remove from the oven once roasted to your liking, then remove from the oven and let the meat relax.
  11. While the lamb is resting pour away any excess fat from the roasting pan. Heat the tray and add the red wine. This will now lift any lamb flavours and black pudding spices. Boil and reduce by three quarters and add to the jus. Bring to the simmer before straining through a sieve and into a clean sauce pan.
  12. Skin of any impurities that have risen. Season with salt and pepper and the sauce is ready.
  13. Remove the string from the joints. The loins can now be cut into sixes allowing three thick slices per portion. These slices guarantee a good texture in both meats. Now just serve with your chosen vegetable accompaniment and pour the sauce around.
  1. This dish works well with roast potatoes, mashed potatoes, colcannon, bubble and squeak and buttered spinach.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/


Savoury Flavours of Black Pudding

Bury Black Pudding

Bury Black Pudding

Black pudding is a food any common meal can easily be enjoyed with.  This is a well – known sausage that is enjoyed in many places of Europe, ranging from Sweden to Portugal.  The flavour, as well as the popularity with the meal, is one that adds into any plate that you are eating while providing you with a substantial taste to the meal that you are enjoying.  While traditionally known as a breakfast food, many enjoy the mixture at any time of the day.  It is known to provide high energy results with an enjoyable meal.  Understanding what this particular dish and how you can flavour it with your next feast allows you to enjoy more of the meal. 


What’s In Black Pudding?

The main ingredient of black pudding is oatmeal, specifically which makes up the central part of the dish.  This is combined with pork blood and pork fat, which creates the look of the sausage style dish and is boiled and mixed into the oatmeal.  Many also flavour the meal with pennyroyal, an herb that balances out the flavour of pork blood and fat.  The black pudding ingredients may also include onions or chitterlings that absorb the mixed blood, oatmeal and fat.  These also add into a richer flavour that entices many.  Today, gourmet cooks have added and changed different herbs and substances with the black pudding, specifically to create unique tastes and twists to the meal. 


How Black Pudding Is Made

The black pudding ingredients are combined together to make a sausage look to add into any meal.  This is done by combining the cooked oatmeal and pigs blood and fat into a roll or wrap.  The oatmeal and pig are usually boiled together first.  They are then wrapped with malt vinegar or a paper wrap, specifically to combine the ingredients and to create a richer taste.  This was what created the central meal for those that enjoy the ingredients.  Other formulas used with this include frying or grilling the oatmeal and other ingredients together.  This creates a consolidated taste that changes the flavour of the herbs and mixtures.  The different format of cooking also changes the nutritional value as well as the way in which other ingredients can be added in.  While frying and grilling is traditionally known as the most popular formula, many are now finding different cooking methods to add in enticing flavours to the dish. 


Should You Buy Black Pudding

 While many enjoy the taste of black pudding, many also question whether it is one that should be bought and used because of the ingredients.  The main question is with the black pudding nutrition, specifically because of the ingredients that are added in.  Oatmeal, which is the main ingredient, offers a substantial basis with nutritional value that you need.  This offers a high protein meal as well as ingredients that assist with your digestive system and balance in the body.  Pigs blood, while not a popular ingredient, also offers rich proteins that help to boost the energy in your body.  The overall dish is known to have combined protein, iron, potassium, calcium and magnesium as added value to the nutrition that you are able to receive.  When other herbs and mixtures are added in, you can expect even more nutrition from the dish that you are receiving.  If you are asking, is black pudding good for you, then you can look at the nutritional value that is added into each roll. 


New Combinations of Flavour

Many of the ingredients that are added into the black pudding combine newer flavours that change the gourmet style and add in more nutrition.  If you are looking at updated versions, then you can consider the richer flavours that have been added in.  Sauces are some of the favourites for those looking at new versions of what’s in black pudding.  You will find mushroom, cream and cherry sauces as popular gourmet versions for the pudding you are interested in.  You can also look at additions with tomatoes to potato scones.  It has been found that the sauces allow one to enjoy the substantial meal while having more of a gourmet twist from the added creams.  Each of these flavours offers even more with black pudding nutrition, specifically by adding in more protein and vitamin nutrients with the gourmet tastes that are offered. 


Black Pudding as a Novelty

 The gourmet treats have been furthered with many that are looking at the cultural implications and new values that can be created from this.  In many areas, black pudding is considered a part of the heritage that many are a part of, specifically which adds into the enjoyment of the treat.  Others have found that, despite this, it is not a favourite recipe because of the mixtures.  Additions with caramelised apple to beetroot have been added in to change the flavours so that it is sweeter and more enticing while changing the taste.  Chocolate is also becoming a fast favourite of those that want to combine the black pudding nutrition with flavours that are richer.  It is now being found that the popularity of this is coming from not only the basis of the ingredients but also with additions that can easily be added.  The oatmeal is one that seeps in different flavours, allowing gourmet chefs to tantalise taste buds with newly found treats.  


If you are looking for a rich flavour that is a foundation of the culture of Europe, then you will want to look at black pudding.  The basis of this is known to have high nutritional value while creating a substantial meal.  The mixtures of ingredients are also continuing to extend with more flavours and additions that gourmet chefs to those who are interested in experimenting with the pudding are enjoying.  If you are asking, what is black pudding, as well as considering whether it is a substantial meal, then you can look at the nutritional evidence and ingredients to add more to your day. This creates new opportunities to enjoy the rich meal that is known as a foundation of the European lifestyle. 


If your interested in trying black pudding here’s some recipes.

To buy black pudding.



Chadwick’s Bury Black Pudding

Black pudding is a blood sausage popularly eaten in the Britain and also Ireland. The two main ingredients used to prepare black pudding are pork blood and oatmeal. However, there are other ingredients that are also used in the preparation of the black pudding but it is mostly made from pork blood and oatmeal. The black pudding is commonly eaten and preferred in Britain and Ireland and the people living in these places are very fond of the black pudding.

These blood sausages may also be eaten cold however, there are people who prefer to bake, fry, grill or even boil it as per their likes and dislikes. It might add to the taste if you boil or pan fry black pudding. Majority of the people usually prefer having it fried before eating it, giving it a good and delicious taste.

You may be interested to know that this yummy and delicious black pudding is a great and rich source of iron and other minerals that helps you function. This amazing dish is a delicacy in many areas of United Kingdom such as Lancashire and even in the towns like Bury.

So given that you are reading about the black pudding it may be safe to say that you are also fond of the black pudding. If you are looking for a great place where you can order black pudding from, you might want to give Chadwick’s Bury Black Pudding a try. It is a perfectly delicious and satisfying dish to serve for breakfast. You may fry it or grill it before serving and prepare a tasty and traditional breakfast. You may be interested to know that black pudding is a traditional breakfast of the people of United Kingdom and Ireland and these people have been following this tradition since quite some time now.

The Bury Institution that offers Chadwick’s Bury Black Pudding was opened in 1929 and since then is providing their customers with the best of the best! So what is the key to such good taste and perfect blend of ingredients? Well, you might be delighted to know that all of their black puddings are handmade and of course with the right seasoning and recipe they have been pleasing customers over the course of time.  

You may visit www.albertmatthews.com and learn more about Chadwick’s Bury Black Pudding and all about it. The best way to eat Chadwick’s original black pudding in order to get the best taste is by boiling it first. Later on, you may cut it from the middle and either have it with mustard or pan fry it in bacon fat. It depends entirely on you how you may want your black pudding to be served. 

So this was all about Chadwick’s very delicious black pudding that is pleasing the customers since many years and has also been successful in providing their customers with the best black pudding in Lancashire! If you try Black Pudding, then Chadwick’s Bury Black Pudding may be the perfect choice for all!

Winning the Best Food and Drink Business at the Best of Bury Awards

Pictures of the Best of Bury Awards

Made In Bury – Best Of Bury Awards


On the 22nd November we attended the Best of Bury – Made in Bury 2013 Business awards after being short listed in the Food and drink category. This was the first time these awards had taken place and remarkably it was also the first time there had ever been any business awards for businesses located in the Bury area. 

We were shortlisted against two other businesses, the Bury black pudding company and Barista (coffee shop located in the rock, shopping centre). Both of these were stiff competition particularly the Bury Black Pudding company who supply the town’s most famous food product nationwide to most of the big supermarkets and deli’s. To our great suprise we won!!  Apparently the business plan we entered really stood out and made us worthy winners. It’s great to get some recognition for the hard work the team have put in over the last 6 months and has provided us all with a real morale boost going into the busy Christmas period.

The actual event was organised by Debbie and Phil Fellone who run the Best of Bury. They did a fantastic job, the event ironically was held in Prestwich not Bury but the venue was excellent, it was well attended by over 300 people the majority from local businesses but also prominent members of  Bury council who were also sponsoring the awards.

The event was in the afternoon, the agenda was drinks and networking followed by a three course luncheon then the serious business of handing out the prizes.  Andy Crane was the master of ceremonies and did an excellent job although like most people of my generation I can only ever picture him in the  BBC Children’s broom cupboard with Ed the Duck, anything else seems out the norm. There were excellent speeches from Phil Fellone and his wife Debbie. Mike Connolly the leader of Bury council also gave a speech outlining what the council had achieved over the last year and their plans for the future. There were also magicians going round the tables during  lunch which normally I wouldn’t bother mentioning but they were so good they seemed to be one of the main topics of conversation during the whole event and after. 

It was really pleasing to see the event so well supported and I really didn’t realise there was so many successful businesses located in the Bury area. I  sat on a table with a company who specialised in removing Japanese knotweed and a Pilates and Yoga business from Ramsbottom. They were both great company and if  I ever have a knotweed problem or need realigning (apparently that’s what pilates does) then I know who to go to.

The other good news was our friends over at the Eagle and Child, Ramsbottom won their category – Backing young bury. Under the guise of EAT (Employment and Training) the team at the Eagle and Child led by Glen Duckett  focus on supporting disadvantaged young people into employment and training by offering them “on-the-job” training opportunities. Very worth winners and a model I want Albert Matthews to look at in the future.

After all the excitement of the awards being handed out it was time to head home but it’s great to get some recognition in our home town and everyone was in agreement what a complete success the event had been and how next year it will be even bigger.