Top chef to present prestigious awards

CREDIT:

One of London’s top female chefs will present the 2015 Butchers Q Guild Smithfield Awards.

The annual awards show is among the meat industry’s most challenging national events and is contested by members of the Q Guild.

Monica Galetti, who rose to prominence as the presenter and judge on BBC2’s Masterchef: The Professionals and has the accolade of being the first female sous chef at Michel Roux Jr’s Le Gavroche in London, will be presenting certificates and trophies at an awards lunch on 19 November at Ironmongers’ Hall.

“Smithfield Awards remain among the meat industry’s most esteemed accolades and all recipients know that they have an outstanding product and have been found to be among the best of the best,” explained Q Guild national chairman Mark Turnbull.

There are nine categories at the 29th Smithfield Awards: Traditional Pork Sausages, Speciality Sausages, Burgers, Ready to Eat Meat & Roasts, Bacon & Cured Products, Pies & Bakery - Hot, Pies & Bakery – Cold, Kitchen Ready Products and Ready Meals.

“All award winners, especially those landing national honours, can look forward to in-depth exposure, which will deliver the potential to significantly increase sales,” said Turnbull. “As former winners can testify, picking up a Smithfield Award also acts as a powerful marketing tool, as awards logos can be used in so many ways to promote both the business and its award-winning products.”

Of all the category’s winners, one will be awarded the coveted overall Smithfield Awards supreme champion, a title they can use for a whole year.

Additionally, there will be prizes awarded for the Best Beef and Lamb products from English, Welsh and Scottish origins, and the Best Pork Product overall.

The deadline for entries from all the Q Guild regions is 25 September, with judging taking place on 14 and 15 October.

“A total of 479 products from 54 Q butchers nationwide, virtually half of the national membership, were entered for last year’s Smithfield Awards. We look forward to judging this year’s products and discovering the fantastic array of culinary delights made by our members.”

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