Having received a wide range of nominations for this year’s Women In Meat Industry Awards, from right across the UK meat industry, voting for the finalists is now live at the official website.
Deadline for voting is August 5th and the process is quick and easy. To see the finalists and to vote for your choice go to womeninmeatawards.com/vote
The unique annual awards will once again culminate in a five-star black tie dinner and ceremony plus an after party at the Royal Garden Hotel, Kensington on November 15th. Over three thousand votes were received last year and organisers are hopeful for an even bigger response this time around.
In 2018 the Awards recognised eight winners in different categories which for 2019 is being expanded up to ten categories. The overall Meat Businesswoman of the Year Award went to Lisa Hand, the head of supply chain at Dunbia.
Broadcaster, newsreader, journalist, music aficionado and 2017 Strictly Come Dancing Christmas champion, Katie Derham has now been confirmed as the celebrity host for the next Women In Meat Industry Awards dinner and ceremony.
Editor of Meat Management Pam Brook said: “All the team at Meat Management are really looking forward to recognising the amazing contribution women make to our industry once again in 2019.
“We are particularly delighted that Katie can join us to host the evening and I hope as many readers as possible will now vote for the 2019 finalists online.
“There is a wealth of talent across our industry and we at Meat Management are so pleased that our initiative has been received so well. It’s a very special awards and a wonderful evening when we celebrate the great women who contribute so much.”
Full details of all ten categories and online voting can be found at www.womeninmeatawards.com. Tables and tickets for November 15th can also be booked at the website.
For more details about the awards and the awards ceremony email organiser Emma Cash on emma.c@yandellmedia.com or phone 01908 613323.
Thank you to our 2019 Women In Meat Industry Awards partners:
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.
