2024 BEEF SLICE SAUSAGE SCOTTISH CHAMPIONSHIP Sponsored by Colin Hewitson

A COMPETITION TO FIND SCOTLAND`S BEST BEEF SLICE SAUSAGE
One Diamond Award will be presented for the best product.
Gold and Silver Awards to all those worthy of such recognition.

To be held on Thursday 8th August 2024
Forth Valley College, Alloa Campus, Devon Road, Alloa, FK10 1PX
Tel: 01259 215121

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 Slice 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 29th July 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 slice sausages.
10. All entries should have a minimum two days shelf life and must be stored at 5oC or below. Therefore please pack any products to ensure these conditions are met.
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 £24 per product and completed entry forms should be submitted to the Scottish Craft Butchers by Thursday 11th July 2024.
17. Entries must be delivered to Service Entrance, Forth Valley College, Alloa Campus, Devon Road, Alloa, FK10 1PX Tel: 01259 215121 on Thursday 8th August between 9.30am and 4.00pm.
18. Results will be announced at the regional meetings the week commencing 16th September 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.

 2024_Lorne_Sausage_Entry_Form_Fillable.pdf