RULES & CONDITIONS OF ENTRY
- Entries will be accepted from any independent butcher in the County of Yorkshire - from either members or non-members of the
NFMFT. Entries are also open to Yorkshire farm shops and bakers who make products on their own premises.
- All entries must be produced on the entrant’s own premises. Entries from large wholesalers will not be accepted.
- All cooked sausages and pies must be cold on delivery. Warm products will, without exception, be
DISQUALIFIED.
- Judges are not allowed to enter and their decision is final. No correspondence can be entered into after the event.
- Any competitor winning the Supreme Sausage or Pie Championship for two years running will be asked to judge in the competition
in the following year.
- Entries should be delivered to the Cedar Court Hotel between 9.00am and 10.30am on the day of the competition.
WITHOUT EXCEPTION, NO LATE ENTRIES WILL BE ACCEPTED AFTER 10.30am. NO EXCUSES WILL BE ACCEPTED.
TO SAVE TIME AT REGISTRATION, ALL ENTRIES MUST BE PRESENTED ON WHITE POLYSTYRENE TRAYS AND OVERWRAPPED WITHOUT
GARNISH. PLEASE NOTE THAT WHITE TRAYS CAN BE PROVIDED ON THE DAY IF YOU DO NOT HOLD YOUR OWN.
- Judging will commence at 10.30am, with the final at approx 2.30pm.
- ENTRIES WILL NOT BE RETURNED AND THEY WILL BE DISPOSED OF BY THE ORGANISERS AT THE END OF THE EVENT.
- SAUSAGES There will be 3 classes of Sausage - Thin Pork, Thick Pork and Speciality Sausage.
Each variety must be named. Each entry to consist of 2 samples -
1 x 454g uncooked + 1 cooked, weighing 454g before cooking. Any type of casing may be used linked any number per 454g.
- PIES There will be 2 classes of Pork Pie - large and small, plus a Speciality Pie class.
1. 2 x 454g Pork Pies
2. 4 x 126g to 152g Pork Pies
3. Speciality Class - can be any size cold eating pie sold whole or by portion. It will contain a mix of any meat, including sausage,
with any addition of fruit, cheese or pickle etc. The ingredients should be named.
- BLACK PUDDING 454g or over, in rings, sleeves or blocks.
- BEEFBURGER Each entry to consist of 4 Beefburgers - 2 cooked, 2 uncooked, weight not to exceed 120g before cooking.
All Championship Winners, plus 1st, 2nd & 3rd in each class, will receive a trophy. In addition, they and all finalists will receive a
YORKSHIRE ROSE AWARD DIPLOMA.
Please complete the
Entry Form details and return with your remittance by the closing date of Saturday
12 November 2011.
Hygiene Products kindly donated by Dalziels, of Leeds.
THERE IS NO LIMIT ON NUMBER OF ENTRIES
PLEASE REMEMBER: WHILE MULTIPLE ENTRIES ARE WELCOME IN ALL CLASSES, EACH ENTRANT CAN WIN ONLY ONE PRIZE PER CLASS
(THIS RULING DOES
NOT APPLY TO SPECIALITY SAUSAGE & SPECIALITY PIE CLASSES)
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