BBQ contest deadline now
Butchers must pre-register today (10 March) to stand a chance of winning the National Federation of Meat and Food Traders’ (NFMFT’s) National BBQ Competition, which is taking place on Wednesday 15 March.
The event, held at the Windmill Village Hotel in Coventry in the midst of National Butchers’ Week (13-19 March), aims to highlight the talents and creativity of butchers and producers. There are seven categories to enter: Traditional Pork Sausage, Pork Speciality Sausage, Meat Speciality Sausage, Beef Burger, Speciality Burger, Traditional Kebab and Kofta Kebab.
All sausage category winners will be eligible to go forward to the Champion of Champions sausage contest, organised by Meat Trades Journal and scheduled to take place on 6 November this year.
Speaking about its National BBQ Competition, which will take place at the height of National Butchers’ Week (13-19 March), organised by MTJ, the NFMFT stated: “This is a great opportunity for butchers to showcase their talents and pick up some well-deserved recognition with a clutch of awards to be won.”
Products will be judged live on the day by an experienced team of judges and trophies and certificates will be awarded across all categories. Special awards of ‘Innovative BBQ Product’ and ‘Champion BBQ Product’ of the day will also be up for grabs. Entry forms can be downloaded here.
The day will also feature exhibitors displaying everything from equipment and packaging through to sundries and ingredients.
During the afternoon, a series of demonstrations and presentations will take place to help visitors optimise product development and run an efficient business.
A ‘Butchers Forum’ will be held, enabling attendees to exchange ideas and tips regarding current trends and summer sales.
“With Easter on the horizon and the arrival of the first bank holiday weekend, it’s never too early to turn your attention to what flavours and aromas you’ll be offering your customers come the BBQ season,” the NFMFT stated. “So, tantalise our taste buds with your offerings for 2017, sample what’s new with our ingredient suppliers and see what tips you can pick up at the ‘Butchers Forum’. All in all we have a great day lined up!”
To close the day a complimentary hot fork buffet will be served, allowing attendees to mingle and network before the presentation of trophies.
For further details and to register for this event e-mail firstname.lastname@example.org or call 01892 541412.
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