Do you make the foodservice sausage of the year?

Do you make the foodservice sausage of the year?

As plans get underway to celebrate British Sausage Week 2013 (4th-10th November), the annual competition to find Britain’s best sausages in the catering sector is now open!

The BPEX Foodservice Pork Sausage of the Year Competition 2013 is calling for all chefs and catering suppliers to put their best creations forward in the battle of the bangers.

Do you make the Foodservice sausage of the year?

Do you make the Foodservice sausage of the year?

The competition is open to all sausage makers who supply the catering sector, as well as chefs who make sausages for sale on the premises. There are five categories to accommodate the vast array of varieties now available. They are:

1. Traditional Pork Sausage
2. Speciality Pork Sausage
3. Best Innovative Pork Sausage
4. Best Export Pork Sausage
5. Healthy Eating Pork Sausage

This year sees the introduction of two new categories designed to reflect the changing sausage marketplace. Joining the popular ‘Traditional’, ‘Speciality’ and ‘Innovation’ categories are ‘Export’ and ‘Healthy Eating.’

The ‘Export’ category has been created following the explosion in sausage exports. This sector has grown from £17m in 2012 to £25m in 2013, largely as a result of foodservice groups finding new markets for their sausages. The category celebrates Britain’s export success and presents a chance for chefs and their suppliers to showcase their sausages that are proving popular across the globe.

The ‘Healthy Eating’ category is for chefs and caterers looking to showcase sausages that have been designed to meet the increasing demand for sausages that balance nutrition with taste and flavour.

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.

“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!”

The closing date for paper entries is Friday 13 September 2013, after which samples will be required for judging. Three finalists from each category will be put forward to take part in a grand final at Butchers Hall, London, on Friday 25 October 2013.

Entry forms and full terms and conditions will be available to download from

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