RULES & CONDITIONS OF ENTRY
NO LIMIT ON NUMBER OF ENTRIES
- Entries will be accepted from any independent butcher in the County of Yorkshire - from either members or non-members of the NFMFT.
- All entries must be produced in the butcher’s own premises. Entries from large wholesalers will not be accepted.
- All cooked sausages and pies must be cold on delivery. Warm products will be penalised.
- 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 the following year.
- Entries should be delivered to The Cedar Court Hotel between 9.00am and 10.15am on the day of the competition.
- Judging will commence at 10.30am, with the final at approximately 2.30pm.
- No entries will be accepted after 10.30am.
- Entries will not be returned and they will be disposed of by the organisers at the end of the event.
- SAUSAGE 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.
All sausages must be presented on white polystyrene trays and overwrapped without garnish.
- PORK
PIE There will be 2 classes of 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.
All pies to be presented on white polystyrene trays without garnish.
- BLACK PUDDING 454g or over, in rings, sleeves or blocks.
- BEEFBURGER Each entry to consist of 4 Burgers - 2 cooked, 2 uncooked, weight not to exceed 120g before cooking.
There will be Written Appraisals by the judges for every entry.
All Finalists will receive the Yorkshire Rose Award Diploma.
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