A family butchers that prides itself on the quality of its ingredients and service over a quarter of a century now wears the ultimate crown.

Green’s of Pangbourne has been named Britain’s Best Butchers at a glittering London ceremony for the ‘Oscars’ of the trade.

The top trophy under this year’s Meat Management Industry Awards was handed over by England football legend Jimmy Greaves at the Royal Garden Hotel last Wednesday.

And for Green’s directors Royston Hine, master butcher, and master chef Philip Cripps, it was recognition their attention to standards was the recipe for success.

Mr Cripps, who is 47 and lives in Thatcham, said: “We have won lots of awards for pies and sausages, but being the best butchers in the country is very exciting.”

This latest glass trophy will be joining many others. Mr Cripps’ 23-year-old son, Chris, has national supreme speciality sausage champion among his titles and his younger brother Michael, 21, is a supreme pie champion for three counties.

The sons are the third generation to serve up the best at Green’s in Whitchurch Road. Mr Hine – Mr Cripps’ father-in-law – was Stanley Green’s apprentice in the 1950s. He moved on to run a supermarket giant’s meat operation but 25 years ago, he returned to honour a long-standing agreement and take over the reins from Mr Green.

Mr Cripps joined Mr Hine in the business 22 years ago and the partnership has taken them right to the top.

The emphasis is on sourcing meat from local farmers, who use the highest standards of traditional husbandry.

The hand-made pies, quiches, home-cured bacon and artisan sausages are continuing to win strings of prizes.

Mr Hine, who lives in Reading, said: “To receive such an accolade from fellow professionals in the industry is most welcome.”

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