Product nominations for the Meat Management Industry Awards 2023 close later this evening [Wednesday 14th June], with manufacturers and businesses across the UK encouraged to enter their products for free ahead of the deadline.
Each year the Meat Management Industry Awards recognise the best manufacturers and producers, suppliers, retailers, individuals and organisations in the UK meat sector, and are voted for by the readers of Meat Management magazine and meatmanagement.com, plus various product categories judged by experts.
Nominating products is quick, easy and free and can be done by clicking here.
Product categories in the 2023 Meat Management Industry Awards are:
- Britain’s Best Burger
- Britain’s Best Meat Pie
- Britain’s Best Sausage
- Best Poultry Product
- Best Free From Product
- Best Bacon Product
- Best Pork / Pigmeat Product
- Best Lamb Product
- Best Beef Product
- Best Red Meat Product
Voting in the other non-product categories is also still available to readers of Meat Management magazine and meatmanagement.com, plus the wider industry.
Product judging for the Awards will be held in the kitchens of the Regional Food Academy, Harper Adams University on Wednesday 21st to Friday 23rd June 2023.
The finalists and winners will be announced at a black-tie awards ceremony planned to take place at the Hilton Birmingham Metropole Hotel on 12th September. Tables and tickets can be reserved now online at www.meatmanagement.com/awards-tickets.
Meat Management asks that manufacturers/individuals requiring additional time to submit products for entry to please get in touch with assistant events organiser Paige Phillips - paige.p@yandellmedia.com.
To nominate products for the 2023 programme, click here.
The 2023 Meat Management Meat Industry Awards Partners:
Event date and venue availability is subject to any 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.
