CHEFS AND CATERING SUPPLIERS ARE BEING URGED TO ENTER THE ‘FOODSERVICE SAUSAGE OF THE YEAR’ COMPETITION.

The contest, now in its eighth year, aims to recognise and reward the range of quality pork sausages the foodservice sector has to offer.

BPEX foodservice trade manager, Tony Goodger, said: “No matter what the occasion or type of venue, quality sausages made from assured pork remain a firm favourite with diners. This is a great opportunity to gain recognition for your sausages, and the awards are a great publicity tool to boost interest and sales – particularly during British Sausage Week which follows shortly after.”

There are five categories to enter, they are:
• Traditional Pork Sausage
• Speciality Pork Sausage
• Best Pub Pork Sausage
• Best Innovative Pork Sausage
• Best Pork Sausage (large volume produced)

The competition is open to all sausage makers who supply the catering sector, and of course, chefs themselves are eligible to enter. The closing date for paper entries is Thursday 2 September 2010, after which samples will be required for formal judging.

Full story from Eating Out Magazine.

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