National Craft Butchers

  • 01892 541412

  • info@nationalcraftbutchers.co.uk

Members please LOGIN before using this shop in order to see all items.

Craft Butcher Product Awards 2020

The 2020 Craft Butcher Awards (Products) competition and judging will be held behind ‘closed doors’ at The Regional Food Academy, Harper Adams University TF10 8NB on Thursday 10th September 2020 with entries delivered by 4.00 pm the day before on Wednesday 9th September 2020 - With presentations of certificates and trophies for the best performers made at Butchers’ Hall, London on Tuesday 20th October 2020.

Entry Deadline Extended Until Monday 24th August, 5pm

Please scroll down to complete the entry form and follow the link to pay for your entries.

Pay for Entries

Covering Barbecue, Charcuterie, Kitchen Ready, Meat in Pastry, Ready to Heat or Eat and Sausage categories. Competitors will demonstrate traditional manufacturing skills as well as originality and innovation with products evaluated hot and cold by a panel of expert judges. Marks will be awarded for appearance, technical skill, and customer appeal as well as for sensory qualities including smell, texture, and taste.
Open to all Full and Basic NCB members successful entrants will win Bronze, Silver and Gold awards with the best performers invited to receive certificates and trophies at the Craft Butcher Awards presentations and luncheon at The Butchers’ Hall, London on Tuesday 20th October 2020.

NCB Marketing Director Frank Taylor says, “Craft Butcher Awards enable members to demonstrate their innovation and craft skills to win awards with products to promote their businesses to regular, not so regular, and new customers.”

Craft Butcher Products Awards 2020

Your Details
Invalid Input

Invalid Input

Invalid Input

Invalid Input

Invalid Input

Invalid Input

Invalid Input

Invalid Input

Detail to be printed on Certificates
Invalid Input

Invalid Input

PLEASE LIST A BRIEF DESCRIPTION, AS APPROPRIATE, FOR EACH PRODUCT IN EACH CATEGORY
BARBECUE: Fast Grilling (e.g. Burgers, Kebab, Steaks etc)
Invalid Input

Invalid Input

Invalid Input

CHARCUTERIE: Cured, air dried, fermented and processed (e.g. Bacon, Biltong, Black Pudding, Hams, Salami etc)
Invalid Input

Invalid Input

Invalid Input

KITCHEN READY: Convenient Cooking (e.g. Cushions, Parcels, Mini Roasts etc)
Invalid Input

Invalid Input

Invalid Input

MEAT IN PASTRY: (e.g. Pies, Pasties, Wellingtons, Sausage Rolls etc)
Invalid Input

Invalid Input

Invalid Input

READY TO HEAT OR EAT: (e.g. Ready Meals, Meatballs, Faggots, Scotch Eggs etc)

Invalid Input

Invalid Input

Invalid Input

SAUSAGES: Plain or Speciality - (4 Raw + 4 Cooked of equal and uniformed size)
Invalid Input

Invalid Input

Invalid Input

Invalid Input

Invalid Input

Terms of Entry

1. Products must be made on the premises of the entrant by the entrant or their staff.
2. All products must be presented chilled and comply with legal criteria.
3. All products must be over wrapped and labelled with the prominent flavour identified without garnish and MUST NOT CONTAIN THE BUSINESS NAME.
4. Points will be deducted if weights are not adhered to OR cooked products weigh the same or more than uncooked products.
5. Entries will not be returned and will be disposed of by the organiser.
6. Absolute discretion is reserved on the part of the organiser to disqualify entries at any stage of the competition if they consider a competitor to have broken the rules in any way.
7. The organisers can accept no responsibility whatsoever for any loss or damage either to the entries or the entrant’s chances of winning the competition for whatever reason.
8. Members of the NCB organising committee and judges are excluded from participating in the competition.
9. The decision of the judges is final, and no correspondence will be entered into after the event.
10. PRODUCTS MUST BE ADVISED AND DELIVERED TO The Regional Food Academy, Harper Adams University, Newport, Shropshire TF10 8NB BEFORE 4.00 pm ON WEDNESDAY 9th SEPTEMBER 2020.
BARBECUE (suitable for fast grilling)
11. Products can be delivered pre-seasoned, coated, marinaded, oiled etc. The addition of seasoning, marinade, oil & coatings etc WILL NOT be permitted during cooking.
12. Burger entries must consist of TWO RAW samples weighing 114gms each.
13. Kebab entries must consist of TWO RAW samples with a maximum weight of 340 gms (12oz) each and can consist of any meat/vegetable combination.
14. Steak entries must consist of TWO RAW samples with a maximum thickness of 25 mm suitable for cooking MEDIUM RARE.
CHARCUTERIE (Cured, fermented, air dried or processed)
15. Sliced bacon entries must consist of TWO separate vacuum-packed UNCOOKED samples with a maximum weight of 227 gms (8oz) each.
16. Bacon joint entries must consist of ONE cooked sample weighing a minimum of 908 gms (2 Lbs) suitably chilled and wrapped.
17. Other entries must consist of TWO equal sized vacuum packed, sliced OR whole samples not exceeding 500 grams each.
KITCHEN READY (Cushions, parcels & mini roasts etc)
18. Entries must consist of TWO RAW samples with a maximum weight of 454 gms (1Lb) and a maximum cooking time of 40 minutes in a convector or microwave oven.
MEAT IN PASTRY (Pies, Pasties, Wellington’s & Sausage rolls etc)
19. All meat in pastry entries must be presented as TWO COOKED samples not exceeding 500 grams each overwrapped, labelled and without garnish.
READY TO HEAT OR EAT (Ready Meals, Meatballs, Faggots & Scotch Eggs etc)
20. Entries must consist of TWO samples with meat as the main ingredient with a maximum weight of 454 gms (1Lb) and clearly labelled with ingredient and re-heating instructions in a container suitable for reheating in a microwave/convector oven for a maximum cooking time of 20 minutes.
SAUSAGES (Plain or Speciality)
21. Entries MUST consist of 4 RAW and 4 COOKED samples and may be presented either individually or linked.

Sponsors

Angel Refrigeration Mantle Packaging Verstegen Foodservice Windsor Food Machinery Paymentsense
­