Calling all Hampshire butchers!
Mincers to the ready – it’s time for our talented local butchers to show us what they’ve got in the Great Hampshire Sausage and Pie Competition.
This annual event is organised by local food group, Hampshire Fare and last year saw an impressive 196 entries from 29 butchers. Competitors can enter categories including Traditional Pork Sausage, Meatballs and Faggots, Black Pudding, Hampshire Sausage, Young Sausage Maker, Hot Eating Pie, Charcuterie and Speciality Pork Sausage.
The competition will be held at The Holiday Inn near Winchester on Tuesday 27th October and is open to butchers, apprentice butchers and producers based in Hampshire. The competition organisers are keen to see entries from butchers and producers who have not been involved in the competition before. Tracy Nash, Commercial Manager at Hampshire Fare explains more:
“We are always overwhelmed by the interest in the Great Hampshire Sausage and Pie Competition, it is one of the largest competitions of its kind in the country. We would love to see even more butchers entering this year. We know the paperwork involved and the strict rules can be off putting for some but we are here to help support entrants and answer any questions. Just give us a ring and we can chat through what is involved and send more information out to you. Being involved is such an effective way to promote your business. Those that have received a Gold Award in the past have seen it give their business a real boost and improved the confidence of entrants.”
The contest is sponsored by Dalziel, Lucas Ingredients and AHDB. Entries are assessed by a panel of judges consisting of 12 professional judges and 12 local guest judges. They look at texture and structure, taste and smell, appearance and colour and ease of cutting. Gold, Silver and Bronze Awards are given to entries, one winner is chosen for each category and then an overall Supreme Champion is selected. Uptons of Bassett was crowned Supreme Champion 2014 after being awarded 12 Gold Awards and winning three categories.
Simon Broadribb, owner of Uptons of Bassett, commented on his experience of the competition: “The competition is really important to us. It creates such a buzz amongst local butchers and helps to raise awareness of what we do. Being Supreme Champion has lifted the profile of our business and meant that I represented Hampshire in the national Champions of Champions Sausage Competition. I would really encourage local butchers and producers to get involved, it’s fantastic for business and it’s fun to all get together and celebrate the hard work we put in.”
There will be unmissable demonstrations open only to butchers and producers entering the competition.
Hampshire Butchers Workshops
13.00 Lucas Ready Meals
14.00 Bacon Curing Techniques
15.00 Sausage / Burger Machines
16.00 Pies & Pasties
17.00 Helping all Butchers with Innovation
This year’s competition is taking place the week before British Sausage Week, 3rd-9th November. For more information about entering visit www.hampshirefare.co.uk or call 02380 733830.