THANK YOU FOR
ENTERING your Product
A confirmation email was sent to the email address you entered, along with your unique product code
Remember...
You can nominate as many different sausages across the different categories as you would like, completely free of charge. Sausage entries must be produced / manufactured in the British Isles.
To qualify for entry, each product MUST be accompanied by a fully completed entry form and MUST be delivered to the competition together with the relevant product.
NB. Entries that are not submitted to these requirements will be disqualified.
Product Delivery Dates...
Your entry (entries) should be delivered on Tuesday 13th August 2024 between 9am – 5pm. Ensure these are marked for the attention of Sharon Yandell, Milton Keynes College, Brasserie Kitchen, Bletchley Campus, Sherwood Drive, Bletchley, Milton Keynes, MK3 6DR.
To see the judging criteria, click here.
If you would like to enter more products, click the button below…
What next?
A confirmation email was sent to the email address you entered, along with your unique product code.
Your entry (entries) should be delivered on Tuesday 13th August 2024 between 9am – 5pm. Ensure these are marked for the attention of Sharon Yandell, Milton Keynes College, Brasserie Kitchen, Bletchley Campus, Sherwood Drive, Bletchley, Milton Keynes, MK3 6DR.
To see the judging criteria, click here.
Delivery of products and further instructions:
You must attach a label with the correct product code to each of your products, this will ensure that the correct product is judged against the entry form.This unique product entry code is listed above.
When delivering your products please ensure that that they are sent in a suitable container (ie cool packs/ sealed bags / chilled boxes) to keep the product in good condition taking into account likely time in transit. Please also include product packaging where possible.
We will have a team of food economists onsite to cook your products, there is no need to cook these in advance. You should enclose cooking instructions in order to best showcase your product which the food economists will use.
Sample numbers and size of sample:
The entry (entries) should be of sufficient size to be judged against the judging criteria, see judging criteria above.
If your product requires cooking/heating of any kind please ensure that 4 samples of EACH product entered are sent. Please send 4 packs of sausages rather than 4 individual sausages.
A special thanks to our Awards partners
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