NATIONAL MEAT PRODUCT COMPETITION
Tuesday 31st March 2020
3.30pm Awards Presentation
Wednesday 1st April 2020
PREMIER YOUNG BUTCHER 2020
Starts at 9.30am to 2.30pm with Awards presentation at 3.30pm
NCB COMPETITIONS BACK AT FOODEX
Hosted by William Reed Media and supported by Cambrian Training, Dalziel, Institute of Meat, Quality Meat Scotland and the Worshipful Company of Butchers. The first of the competitions, PREMIER YOUNG BUTCHER 2020 taking place on Wednesday 1st April and recognised as the most demanding UK butchery craft skills competition now in its eighth year promises to be the most exciting ever.
Open to 18-28-year-old young butchers from across the UK the five-hour competition with six categories including Ready to Eat, Stuffed Roast, Seam Butchery, Barbecue, Kitchen Ready and Display. And with fourteen trophies and titles of Runner Up or Premier Young Butcher 2020 has in the past proven to be a useful step toward talented butchers going on to compete at WorldSkills UK Butchery and for World Butcher Challenge.
National Meat Product Competition is returning once again however rebranded as the Craft Butcher Awards for Meat Products. A competition fit for demonstrating the skills of the 21st century craft butcher in product development, innovation and suitability to a volatile exciting consumer market.
Covering Barbecue, Charcuterie, Kitchen Ready, Meat in Pastry, Ready to Heat and Sausage categories, competitors will have the opportunity to demonstrate traditional skills in manufacturing as well as originality and innovation evaluated hot or cold by a panel of expert judges awarding marks for innovation, appearance, technical skill and sensory qualities such as smell, texture and taste.
For more information contact email@example.com
Britain's Best Loaf
British Baker is once again delighted to be running Britain’s Best Loaf – a competition which gives bakers a chance to show off their skills to their peers and potential customers. This year we have six categories, including Gluten Free, Innovation and White.
Following huge interest in the sourdough category and large number of entries we receive, we have split this into two categories:
- Plain Sourdough - A loaf made 100% by fermentation using naturally occurring lactobacillus and the capture of wild yeasts through a starter dough. May contain only flour, salt and water.
- Sourdough with other ingredients - Made 100% by fermentation using naturally occurring lactobacillus and the capture of wild yeasts through a starter dough. May contain flour, salt and water, plus additional ingredients such as nuts, seeds, vegetables and honey.
The winning loaf from each category goes into the final judging, to decide who will be the 'ultimate' winner'. So, don't miss out! We want to hear your bakery boasts, sample your secret recipes and see just why your customers love your loaf – Enter today here
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