2024 Beef Link Sausage Scottish Championship

2024 BEEF LINK SAUSAGE
SCOTTISH CHAMPIONSHIP
Sponsored by Dalziel

A COMPETITION TO FIND SCOTLAND`S BEST BEEF LINK SAUSAGE
One Scottish Champion will be presented for the best product.
Five Regional Champions will be selected.

To be held on Thursday 2nd May 2024
Forth Valley College, Stirling Campus, Drip Road, Stirling, FK8 1SE
Tel: 01786 406000
PRIZES
FIRST £150 and the Championship Trophy
SECOND £100 and Reserve Champion Certificate
THIRD £50 and Third Place Certificate
Five regional winners will receive a Regional Champions certificate for 2024/25.



REGIONS FOR COMPETITION PURPOSES

SOUTH EAST: – Edinburgh Lothian and Borders
NORTH: – Aberdeenshire, Moray, Highlands, Western Isles
EAST: – Dundee, Angus and Fife, Forth Valley, Stirling, Perthshire and Kinross
WEST: – Argyll, Bute and Islay. Strathclyde excluding Ayrshire
SOUTH WEST: – Ayrshire and Arran, Dumfries & Galloway







CONDITIONS OF ENTRY

1. Entries will only be accepted from members of Scottish Craft Butchers.
2. Each entry must be made by the member or their staff.
3. Each entry must be a typical example of the product as sold in the member’s premises.
4. Only one Traditional Beef Link Sausage can be entered per shop.
5. Only the product detailed on the application form will be judged at the evaluation, care must therefore be taken to submit only that product which has been entered.
6. Product Entry stickers will be sent to the entrant in advance to attach to their products.
If you do not receive your stickers by 26th April notify Scottish Craft Butchers.
7. No changes can be made to entry or additional entries made after the closing date.
8. Only products which require further cooking can be entered.
9. Sufficient product must be provided to allow judging e.g. 6 uncooked beef link sausages.
10. All entries should have a minimum two days shelf life.
11. Nowhere should business names or identifiable brands be used on packs.
12. The organizer cannot accept responsibility for loss, late arrival or damage in transit.
13. Entries cannot be returned and will be disposed of after the event.
14. The entries will be judged by a panel of judges. (chefs, foodies and consumers)
15. The judges` decision is final, and no correspondence can be entered into after the event.
16. Entry is £18 per product and completed entry forms should be submitted to the Scottish Craft Butchers by Thursday 11th April 2024.
17. Entries must be delivered to Service Entrance, Forth Valley College, Stirling Campus, Drip Road, Stirling, FK8 1SE Tel: 01786 406000 on Thursday 2nd May between 9.30am and 4.00pm.
18. Results will be announced at the regional meetings the week commencing 20th May 2024 on Facebook and on www.craftbutchers.co.uk.
19. Recipes for Products will remain the exclusive property of the entrant.
20. Awards must be described with the prefix 2024/25 for ongoing promotional purposes.

 Beef_Link_Sausage_Entry_Form_2024.doc