British Sausage Week is open for entries
As part of the build-up to British Sausage Week 2013 (4-10 November), BPEX is calling for all chefs and catering suppliers to enter the battle of the bangers by competing in the BPEX Foodservice 2013 Pork Sausage of the Year competition.
The competition, a highlight of the Sausage Week celebrations, showcases the diverse range of sausages available on menus and is a great platform for outlets to maximise sales and increase publicity.
The competition is open to all sausage-makers who supply the catering sector, as well as chefs who make sausages for sale on their premises.
Tony Goodger, BPEX foodservice trade manager, said: "Every year we receive hundreds of entries and we hope that 2013 will be no different. The hotly contested competition runs alongside one of the biggest weeks in the catering calendar to recognise and reward quality sausages served up in pubs, restaurants, hotels and other catering outlets. We have a team of leading industry experts on the judging panel ready and waiting to reward the best sausages in the country."
The closing date for paper entries is Friday 13 September 2013, after which samples will be required for judging. Entry forms and full terms and conditions are available via http://porkforcaterers.bpex.org.uk**/.
