Chefs who make their own sausages to serve up in restaurants, hotels or pubs, are being encouraged to enter the BPEX Pork Sausage of the Year Competition 2012.
The competition, which rewards quality sausages served up in pubs, restaurants, hotels and other catering outlets, is also open to suppliers making sausages for the catering sector as well as chefs making their own.
The categories for the awards are:
- Traditional Pork Sausage
- Speciality Pork Sausage
- Best Pub Pork Sausage
- Best Innovative Pork Sausage
- Iconic British Banger
BPEX foodservice trade manager, Tony Goodger, said: “Sausages are simply one of the nation’s favourite foods, whether they’re eaten at breakfast, lunch or dinner. Consumers are also increasingly interested in learning more about the sausages on offer and this is where having speciality or ‘award-winning’ sausages can help establishments to stand out.”
The closing date for paper entries is 7 September 2012 after which samples will be required for judging. Three finalists from each category will be put forward to take part in a grand final at Butchers’ Hall, London on 26 October 2012.
Visit www.porkforcaterers.com for an entry form and more information.