The deadline for product nominations in the 2018 Meat Management Industry Awards is fast approaching, so organisers are urging those who have not put their products forward to act fast.
The closing date is 5th March, with all products to be delivered to the Regional Food Academy at Harper Adams University by 13th March.
This year there are nine product categories which manufacturers, butchers and retailers can enter: Britain’s Best Sausage, Britain’s Best Burger, Britain’s Best Meat Pie, Best Lamb Product, Best Beef Product, Best Pork/Pigmeat Product, Best Poultry Product, Best Free-From Product and Best Bacon Product.
The only requirement is that all products should be manufactured in the UK.
Entry is free and simple, just visit www.meatmanagement.com/product-entry and fill out the online form.
Products will be cooked, tasted and judged by industry experts over three days at the university, overseen by chief judge and Institute of Meat chief executive, Keith Fisher.
Awards organiser Emma Cash said: “The Meat Management Industry Awards is the biggest and best event in the UK meat industry and this is certainly reflected in the volume, range and quality of product nominations we have received so far. Don’t miss your opportunity to enter this fantastic event and if you have any queries about the deadline please do not hesitate to get in touch.”
Meat Management editor, Emily Ansell Elfer, commented: “The Meat Management Industry Awards is a chance to celebrate what is really great about our industry, and there is so much that we should be proud of. It is a fantastic opportunity to recognise all the hard work that individuals and organisations put in to making the meat trade what it is.”
The winners of the 2018 awards will be revealed at a sparkling black dinner at the Hilton Birmingham Metropole on 24th May. Tickets are available now.
For further information on the Meat Management Industry Awards, click here.
The awards are partnered by the following companies and organisations:
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.
