Chefs and caterers are being encouraged to put their sausages centre stage and enter the BPEX Foodservice Pork Sausage of the Year competition from 5-11 November.
The competition has been recognising and rewarding sausages served up in pubs, restaurants, hotels and schools for a decade.
It is open to all sausage makers who supply the catering sector, as well as chefs who make sausages for sale on the premises. There are five categories to showcase the vast array of varieties now available:: Traditional Pork Sausage; Speciality Pork Sausage; Best Pub Pork Sausage; Best Innovative Pork Sausage; and the Iconic British Banger.
BPEX Foodservice trade manager, Tony Goodger, said: "Sausages are incredibly important to the sector. As our latest report, Eating Out - Pork and Sausages, demonstrates, they account for 21% of all red meat servings out of home (537 million servings) and continue to grow in popularity year on year.
"Sausages are simply one of the nation's favourite foods, whether they're eaten at breakfast, lunch or dinner. Consumers are also increasingly interested in learning more about the sausages on offer and are more likely to choose those with enticing menu descriptions. This is where having speciality or ‘award-winning' sausages helps establishments to stand out."
The closing date for paper entries is Friday 7 September, after which samples will be required for judging. Three finalists from each category will be put forward to take part in a grand final at Butchers' Hall, London, on 26 October.
Entry forms and full terms and conditions are available to download from www.porkforcaterers.com.
By Lisa Jenkins
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