The product judging for the Meat Management Industry Awards was completed at Harper Adams University this week with close to 900 products cooked, tried and tested by the expert judging panel.
All judges were once again extremely impressed by the high standard of the entries and selecting the winners and finalists was no easy task.
Chief judge Keith Fisher said: “It’s always a treat to be involved in this competition in view of the fact that the products entered are always of extremely high quality. This year is no exception and the standard has definitely cranked up a notch. It’s important that standards continue to be raised each year because the competition becomes more and more fierce.”
Fellow judge Andrew Garvey added: “This awards event is extremely important as we work in a very competitive market and businesses need to be responding to consumer demands and keeping up with the times. The products we have seen not only show how the industry is responding to current consumer expectations but also how the industry is looking to the future.”
Meat Management publisher Graham Yandell concluded: “It is extremely flattering that we are always so vigorously supported by all the major retailers, independents, catering butchers and manufacturers serving our important industry. This year has been no exception.
“We are looking forward to a sparkling Awards night in London where the best of the best will come to the fore. This is the only awards ceremony that represents the whole of the industry and, right across the British Isles, the event is held in the highest esteem.”
The winners and finalists of the 2016 Meat Management Industry Awards will be announced at the biggest awards event of its kind on Friday 20th May at the London Hilton Hotel on Park Lane.
For more information and to book your table at the prestigious ceremony and dinner, contact awards organiser Emma Cash on 01908-613323 or emma.c@yandellmedia.com, or visit www.meatmanagement.com/awards-tickets.
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.
