Enter - Butcher's Shop of the Year Awards

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First step to winning is to enter, so make sure you get your entry in to us before 7 August 2015, to even stand a chance of being a winner of Butchers Shop of the Year Award 2015.

download entry form pdf (2mb)HOW TO ENTER

  • Select which region or category you wish to enter
  • With the exception of Innovation and Young Butcher you may only enter ONE category
  • Please ensure you cover the category criteria to support your entry
  • Submit the relevant photos of your shop
  • Complete your details
  • Post everything back to William Reed Business Media


    1. Shop front entrance and window display (does not have to be a display of meat, just a good
    perhaps themed or local community display)
    2. Shop interior layout and design
    3. Cabinet displays
    4. Use of marketing and promotional materials
    5. Efficiency, team-working abilities, knowledge and presentation of staff, training and development of
    6. Back-of-shop organisation
    7. Hygiene
    8. Business development plans
    9. Awareness of, and involvement with, the local community
    10. Awareness of, and involvement with, local food supply chain

    Regional mapREGIONAL SPLITS

    • Northern Ireland
    • Midlands & East of England
    • North England
    • Scotland
    • South of England
    • Wales


    • Best Local catering Butcher NEW *
    • Farm Shop of the Year **
    • Halal Butchers Shop of the Year
    • Innovation of the Year
    • New Butchery Business of the Year ***
    • Young Butcher of the Year
    • Midlands & East of England Butchers Shop of the Year
    • North of England Butchers Shop of the Year
    • Northern Ireland Butchers Shop of the Year
    • Scottish Butchers Shop of the Year
    • South of England Butchers Shop of the Year
    • Welsh Butchers Shop of the Year

    From the regional awards one overall winner will be selected and awarded the overall Butchers Shop of the Year.

    * Entrants to the Best Local Catering Butcher Award must fit the following: Food supplied through the catering arm should make less than 25% of the total food supplied by the business, less than two tonnes of meat per week is supplied through the catering side of the business (fresh or processed, excluding wild game and wild game meat) and supply radius is within 30 miles of the business.

    ** Entrants to the Farm Shop category and Catering Butcher of the Year cannot apply if they have won this award in the past three years from 1 June 2012

    *** This award is open to any butcher's shop that has opened within the last two years from 1 June 2013.

    >> Read the Terms and Conditions



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