Nominations for the Women in Meat Industry Awards 2018 close this week – on 1st July – so there is no time like the present for readers to nominate female colleagues, associates and industry friends.
The awards will be presented at a black tie dinner, held on Friday 16th November 2018 at the Royal Garden Hotel in Kensington, London.There are still a couple of days left to nominate someone special who has brilliant skills, masses of enthusiasm and makes a real difference to the business they are in.The nomination categories are as follows:Meat Businesswomen Award – FoodserviceMeat Businesswoman Award – RetailingMeat Businesswoman Award – Manufacturing/ProcessingMeat Businesswoman Award – Craft ButcheryMeat Businesswoman Award – Trade BodyMeat Businesswoman Award – WholesalingThe Rising Star Award
Once the nominations are in, Meat Management’s judges will compile a shortlist of finalists and readers will be able to vote for their winners.In addition, an overall Meat Businesswoman of the Year Award will be presented to one of the winners of the other categories (excluding the Rising Star category), with a panel of respected industry experts discussing all winners and selecting one overall person who has made an exceptional contribution to the UK meat industry.Remember the deadline is 1st July 2018 – so you only have a few days left to have your say!Women in Meat Industry Awards organiser Emma Cash said: “We have received an excellent response so far, with many incredible nominations. Now really is your last chance to put forward someone amazing who is shaping our industry, so do not miss out on this opportunity to get them noticed.
“We cannot wait for the night, and we look forward to seeing many of you there celebrating the important contributions made by women to the UK meat industry.”
To nominate someone today, or to book tickets for the event – hosted by celebrity chef and businesswoman Lesley Waters, click here.*Photos were taken at previous Meat Management Industry Awards events and are used for illustrative purposes only.
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.
