Bpex has asked chefs and catering suppliers to enter the Bpex Foodservice Pork Sausage of the Year competition, which consists of five different pork categories: Traditional, Speciality, Best Innovative, Best Export and Healthy Eating.
Bpex foodservice trade manager Tony Goodger said: “The Foodservice Sausage of the Year competition is well regarded and provides a unique platform for sausages in the catering sector. This year we have turned our attention to recent changes and developments within the industry, which has inspired us to create two new categories.”
The Best Export and Healthy Eating categories are new this year, due to a large increase in sausage exports and a demand for healthy sausages.
“Year on year we receive hundreds of entries and hope that 2013 will be no different. The hotly contested competition runs alongside one of the biggest weeks in the catering calendar to recognise and reward quality sausages served up in pubs, restaurants, hotels and other catering outlets. We have a team of leading industry experts on the judging panel, ready and waiting to reward the best sausages in the country,” added Goodger.
The closing date for entries is 13 September, and British Sausage Week takes place on 4-10 November.
To enter the competition, visit http://porkforcaterers.bpex.org.uk/