Chefs invited to enter Foodservice Sausage of the Year challenge

The contest, now in its eighth year, aims to recognise and reward the range of quality pork sausages the foodservice sector has to offer. BPEX foodservice trade manager, Tony Goodger, said: "No matter what the occasion or type of venue, quality sausages made from assured pork remain a firm favourite with diners. This is a great opportunity to gain recognition for your sausages, and the awards are a great publicity tool to boost interest and sales – particularly during British Sausage Week which follows shortly after." There are five categories to enter, they are: • Traditional Pork Sausage • Speciality Pork Sausage • Best Pub Pork Sausage • Best Innovative Pork Sausage • Best Pork Sausage (large volume produced) The competition is open to all sausage makers who supply the catering sector, and of course, chefs themselves are eligible to enter. The closing date for paper entries is Thursday 2 September 2010, after which samples will be required for formal judging. Three finalists from each category will then be put forward to take part in a grand final at Butchers Hall, London on 22 October, where the winners will be announced. Entry forms and full terms and conditions are available to download from www.porkforcaterers.com. For any other information please call the competition hotline on 07503 871179 or email info@bpexfoodservice.com.