It’s full speed ahead for UK Sausage Week with product-entry now open, a new website now live, new partners on-board, a celebrity ambassador confirmed and a venue booked for the celebration lunch.
UK Sausage Week will run from 30th October until 5th November (Bonfire Night) and will open with a celebration lunch where some of the best butchers, retailers and manufacturers from across the UK will be recognised with awards – including the Supreme UK Champion.
Interested sausage-makers can now enter their products for consideration via the form on the event’s new website www.uksausageweek.com. The products will be put to the test by a team of experienced judges, including Ladies in Pigs and led by chief executive of the Institute of Meat, Keith Fisher.
The website also offers information on the various award categories; the venue for the lunch - the prestigious livery hall, Plaisterers’ Hall, in London; celebrity ambassador Eric Knowles and more.
Further plans for UK Sausage Week will continue to be unveiled both on meatmanagement.com and via uksausageweek.com as they progress.
Meat Management publisher Graham Yandell said: “We are looking at some interesting ideas to raise the profile of sausages over the seven day period, with useful content designed to celebrate and promote the UK’s sausages appearing in Meat Management magazine and online. Our last day is Bonfire Night – and of course bangers and Bonfire Night is a perfect fit. Suggestions from industry are very welcome.”
In addition to using the website, sausage enthusiasts can follow the progress of the campaign on Twitter: @UKSausageWeek and via the Facebook page and LinkedIn page.
Partnership opportunities are also available, with Viscofan, Reiser UK and Foodmaker already confirmed. For details please contact Michelle Ingerfield on michelle.i@yandellmedia.com or 01908 613323.
Any general enquiries about the UK Sausage Week campaign and lunch can be directed to Emma Cash on emma.c@yandellmedia.com or 01908 613323.
To submit UK Sausage Week editorial content for consideration contact editorial@meatmanagement.com 01908 613323.
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.
