The Women In Meat Industry Awards is back as an in-person event this Thursday, hosted by Olympic medallist and TV broadcaster Katharine Merry.
The final preparations are now underway for the event set to take place on Thursday 18th November at the Hilton London Metropole. Having moved online for the first time last year as a direct result of the Covid-19 pandemic, the annual awards will return this year to a black-tie dinner and ceremony.
The eventual winners will be revealed from the 45 finalists covering 10 categories, including the overall Meat Businesswoman of the Year 2021.
Olympic medallist and TV broadcaster, and 2020 Women In Meat Industry Awards host, Katharine Merry will return this year to host the evening’s presentations.
The WIMI Awards team will be live-tweeting the results as and when they’re announced. Follow all the highlights from the night on Twitter (@WIMIAwards).
A special celebration
Publisher of Meat Management magazine Graham Yandell commented: “We are particularly excited to bring back the Women In Meat Awards as an in-person ceremony this year. The online version in 2020 was a great success, but meeting with friends and colleagues to enjoy a special celebration adds yet another dimension to this very popular and prestigious occasion.”
He continued: “It is very rewarding to see the response we have had once again with over 7,000 votes for our finalists and nearly 300 guests booked for the awards dinner on 18th November. It really is an initiative that has captured the imagination of the industry and I think that the fact that these awards are for individuals makes it that little bit extra special.”
- For more information about the event, visit www.womeninmeatawards.com or call 01908 613323.
Thank you to the official partners:
Event date is subject to ongoing Government rulings on public assembly and therefore the organisers reserve the right to make appropriate changes if required affecting the date or venue at their absolute discretion.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
