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HUNT FOR THE BEST SAUSAGES NOW ON!
July 21, 2012 · 0 Comments
Nassau Bahamas (www.hospitalitybusinessnews.com) As the U.K. gets ready for British Sausage Week 2012 (5-11 November), chefs and caterers are being encouraged to put their sausages centre stage and enter the BPEX Foodservice Pork Sausage of the Year Competition 2012.
The competition, which has been recognising and rewarding sausages served up in pubs, restaurants, hotels and schools for a decade, celebrates the diverse range of quality assured sausages available today. It is an event not to be missed as having some of the best bangers in the business provides outlets with huge opportunities to maximise sales and boost their own publicity.
It is open to all sausage makers who supply the catering sector, as well as chefs who make sausages for sale on the premises. There are five categories to showcase the vast array of varieties now available. They 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 incredibly important to the sector. As our latest report ‘Eating Out – Pork and Sausages’ demonstrates, they account for 21% of all red meat servings out of home (537 million servings) and continue to grow in popularity year on year.
“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 Foodservice Sausage of the Year competition is well regarded and in addition to the popular categories for traditional, speciality and best pub sausage, it welcomes innovative varieties using different or unusual ingredients or those developed to meet specific budget or health guidelines. This year, a special category to find ‘Iconic British Bangers’ ahead of British Sausage Week has been introduced. This is for sausages that best represent what is great about British bangers, be it the recipe or ingredients used.
So, if you make a quality banger for any type of catering menu using pork that has been produced to a recognised quality assurance standard such as the Red Tractor and want to be in with a chance of earning a highly coveted award, then BPEX wants to hear from you!
The closing date for paper entries isFriday 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.
Entry forms and full terms and conditions are available to download from www.porkforcaterers.com. For further information, call 02476 478 809 or email naomi.thomas@bpex.ahdb.org.uk
By erichertha
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