National Craft Butchers

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  • info@nationalcraftbutchers.co.uk

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Craft Butcher Product Awards 2020

Please complete the entry form below and follow the link provided on submission or call 01892 541412 to make payment.

Alternatively, you can download the entry form, complete, save and email to us info@nationalcraftbutchers.co.uk and call 01892 541412 to arrange payment.

Download Entry Form

Terms of Entry

1. Products must be made on the premises of the entrant by the entrant or their staff.
2. All products must be presented chilled and comply with legal criteria.
3. All products must be over wrapped and labelled with the prominent flavour identified without garnish and MUST NOT CONTAIN THE BUSINESS NAME.
4. Points will be deducted if weights are not adhered to OR cooked products weigh the same or more than uncooked products.
5. Entries will not be returned and will be disposed of by the organiser.
6. Absolute discretion is reserved on the part of the organiser to disqualify entries at any stage of the competition if they consider a competitor to have broken the rules in any way.
7. The organisers can accept no responsibility whatsoever for any loss or damage either to the entries or the entrant’s chances of winning the competition for whatever reason.
8. Members of the NCB organising committee and judges are excluded from participating in the competition.
9. The decision of the judges is final, and no correspondence will be entered
after the event.
10. PRODUCTS MUST BE ADVISED AND DELIVERED TO THE VENUE BEFORE 3.00 pm ON MONDAY 30th MARCH OR BETWEEN 8.30am and 10.30am ON THE DAY OF THE COMPETITION – 31st MARCH 2020.
BARBECUE (suitable for fast grilling)
11. The addition of seasoning, marinade, oil & coatings etc WILL NOT be permitted during cooking.
12. Burger entries must consist of TWO RAW samples weighing 114gms each.
13. Kebab entries must consist of TWO RAW samples with a maximum weight of 340 gms (12oz) each and can consist of any meat/vegetable combination.
14. Steak entries must consist of TWO RAW samples with a maximum thickness of 25 mm suitable for cooking MEDIUM RARE.
CHARCUTERIE (Cured, fermented, air dried or processed)
15. Sliced bacon entries must consist of TWO separate vacuum-packed UNCOOKED samples with a maximum weight of 227 gms (8oz) each.
16. Bacon joint entries must consist of ONE cooked sample weighing a minimum of 908 gms (2 Lbs) suitably chilled and wrapped.
17. Other entries must consist of TWO equal sized vacuum packed, sliced OR whole samples not exceeding 500 grams each.
KITCHEN READY (Cushions, parcels & mini roasts etc)
18. Entries must consist of TWO RAW samples with a maximum weight of 454 gms (1Lb) and a maximum cooking time of 40 minutes in a convector or microwave oven.
MEAT IN PASTRY (Pies, Pasties, Wellington’s & Sausage rolls etc)
19. All meat in pastry entries must be presented as TWO COOKED samples not exceeding 500 grams each overwrapped, labelled and without garnish.
READY TO HEAT (Ready Meals, Meatballs, Faggots & Scotch Eggs etc)
20. Entries must consist of TWO samples with meat as the main ingredient with a maximum weight of 454 gms (1Lb) and clearly labelled with ingredient and re-heating instructions in a container suitable for reheating in a microwave/convector oven for a maximum cooking time of 20 minutes.
SAUSAGES (Plain or Speciality)
21. Entries MUST consist of 4 RAW and 4 COOKED samples and may be presented either individually or linked.

Craft Butcher Products Awards 2020

Your Details
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Detail to be printed on Certificates
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PLEASE LIST A BRIEF DESCRIPTION, AS APPROPRIATE, FOR EACH PRODUCT IN EACH CATEGORY
BARBECUE: Fast Grilling (e.g. Burgers, Kebab, Steaks etc)
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CHARCUTERIE: Cured, air dried, fermented and processed (e.g. Bacon, Biltong, Black Pudding, Hams, Salami etc)
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KITCHEN READY: Convenient Cooking (e.g. Cushions, Parcels, Mini Roasts etc)
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MEAT IN PASTRY: (e.g. Pies, Pasties, Wellingtons, Sausage Rolls etc)
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READY TO HEAT: (e.g. Ready Meals, Meatballs, Faggots, Scotch Eggs etc)
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SAUSAGES: Plain or Speciality - (4 Raw + 4 Cooked of equal and uniformed size)
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