Foodservice Sausage of the Year Competition

The competition- open to all catering butchers and sausage manufacturers supplying the foodservice industry- has five categories for entry:

? 'Traditional Pork Sausage'

? 'Speciality Pork Sausage'

? 'Best Pub Pork Sausage'

? 'Best Reduced-Fat/Sodium Pork Sausage

? 'Best Pork Sausage (large volume produced)'

Three finalists from each category will be chosen by judges to go forward to a grand final at which one of them will be crowned 'Foodservice Sausage of the Year 2007' champion.

"The Foodservice Sausage of the Year competition, which has been growing in prominence every year, is an opportunity that catering butchers and suppliers simply cannot afford to miss. There is no better way to showcase their excellent range of sausages and for the winners; the benefits to their business are significant," said BPEX foodservice trade manager, Tony Goodger.

"Last year's competition was the most successful to date, with 300 entries submitted in total. All the finalists' products were of superb quality and thoroughly deserved recognition for their achievements. We've hope to see the same high standard of entry this year."

Last year's winner was the 'Reduced Salt Pork Sausage' from the Country Butcher in Gloucestershire. David and Elaine Tomlins, from the Country Butcher, developed their sausages following doctor's advice that a family member should eat a reduced salt diet. A year-long process ensued to come up with a reduced salt sausage that maintained its flavour and quality.

With British Sausage Week running from 15 to 21 October 2007, which always generates a heightened interest in sausages, there is no better time to enter your products into this competition.

Entries must be completed and returned by 31 August. Forms are available to download from www.mlcfoodservice.com or by calling Karen Eaton on 01908 844 114.

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