Hampshire Suite, Holiday Inn,Winchester, SO21 1HZ

Tuesday 9th April

Tuesday 9th April 2013

Hampshire Suite, Holiday Inn, Winchester

This is a prestigious event designed for the county’s butchers to gain recognition for their sausages, bacon, pies, faggots, meatballs, charcuterie and ready meals.

The Great Hampshire Sausage, Pie & Ready Meal Competition is one of the largest competition of it’s kind in the UK and attracts a great deal of media interest. This is a fantastic opportunity for you to promote both your products and your business! Please give me a call if you have any questions.

An entry form, RSVP to the Awards Presentation, competition rules and a map of the venue are enclosed.

The very best of luck and we look forward to seeing you on the 9th April.

Emily AcottHampshire Fare Marketing Officer01962 847098emily.acott@hampshirefare.co.ukwww.hampshirefare.co.uk

PROFESSIONAL JUDGES SCORE ENTRIES ON THE FOLLOWING:

• External appearance and colour

• Internal appearance and colour

• Texture and structure

• Taste and smell • Ease of cutting

AWARDS:GOLD Certificate Each Category Winner:Entry scoring 95-100 points Trophy and A4 laminated poster. SILVER Certificate New Forest Marque Winner in Hampshire category: Entry scoring 90-94 points New Forest Marque Trophy BRONZE Certificate Supreme Champion:Entry scoring 85-89 points Nominated to enter the Meat Trades Journal

2013 Champion of Champions Competition

Awards Presentation and Hampshire Sausage SupperTuesday 9th April, 6.00pm. Morn Hill Brasserie, Holiday Inn, Winchester, SO21 1HZ

CATEGORIES:1. Traditional Pork Sausage2. Speciality Pork Sausage3. Lamb/Beef Sausage 4. Hampshire Sausage5. Home-Cured Bacon 6. Meatballs & Faggots

7. Traditional Pork Pie8. Pies – Hot Eating

9. Pies – Cold Eating

10. Ready Meals11. Black Pudding12. Hampshire Charcuterie

1. Any entries which infringe these rules will be penalised by 5 pts2. Entries will only be accepted from Independent Retail Butchers in Hampshire, Hampshire Fare members and Hampshire Farmers’ Market stallholders. Maximum of one entry form per business.3. Meat products must be made on the premises of the retailer, by the retailer or their staff.4. Meat products must contain British Meat i.e. Beef, Pork or Lamb or a variation e.g. Pork, Ham & Chicken.5. Small companies with or without multiple outlets may also enter.6. All Sausage Entries: Equal numbers of raw and cooked sausages must be entered. Each sausage entry must contain 454g (1lb) of raw sausage and 454g (1lb) cooked sausage with a tolerance of +/- 28g (1oz). If the cooked sausage weighs more than the raw sausage, points will be deducted. Sausages can be linked or presented individually, with no limitation to the number of sausages to the g (lb), but the entry must contain equal number of uncooked and cooked sausages. To Note: Beware of undercooking and overcooking, as well as appearance and shrinkage.7. All Sausage Entries: MUST be presented on M3 or similar sized WHITE polystyrene TRAYS , overwrapped and without garnish8. The Hampshire Sausage MUST also contain a non meat ingredient from a NAMED Hampshire producer e.g. Real Ale, Cheese, Chutney. (Visit www.hampshirefare.co.uk for guidance). Points will be awarded for creativity. The producer used MUST be named on the entry form.9. The New Forest Marque Trophy is open to any New Forest Marque Member using New Forest Marque produce as the main ingredient in the Hampshire Sausage category. Proof of purchase is required with entry submission on the day. For a list of New Forest Marque producers visit www.newforestproduce.co.uk or contact Sarah Hunt on 01590 646692 / sarah.hunt@newforestnpa.gov.uk. 10. Meatball & Faggot products must consist of 2 packs of 4 meatballs/faggots (precooked) and in a suitable container for reheating in a microwave.11. Home-Cured Bacon entries must consist of 2 x 8ozs/226g packs of rashers, vacuum packed if possible. 12. Pie Entries: MUST consist of two cooked pies labelled with weight and variety, presented chilled on white polystyrene trays over wrapped with cling film without garnish. For Hot eating pies, reheating instructions must also be clearly labelled.13. Ready Meals Entries: MUST consist of 2 cooked products labelled with the name of the product, ingredient list, heating instructions and recommended retail price and presented in a microwave-proof container. A maximum of three products can be entered 1xbeef, 1x lamb, 1x pork.14. Black pudding entries must consist of 2 samples suitable for cold eating.15. Hampshire Charcuterie: Cured sausages and whole muscle charcuterie: Entries should consist of 2 products – one whole and one sliced ready for tasting. In the case of very large salami and prosciutto which would not normally be sold whole, a retail-sized portion is acceptable. Pate and potted meat: Entries should consist of 2 products, which could either be an individual pot or a retail-sized slice from a larger terrine. Bratwurst, boudin and other products to be cooked before eating: Entries should consist of 2 products – one raw and one cooked suitable for cold eating.16. All charcuterie entries must have been produced in Hampshire from Hampshire-reared meat.17. All charcuterie entries should be presented on a plain tray, over-wrapped in clingfilm and without garnish..18. All Entries: MUST be labelled with the product name only and not the business name.19. All the entries must arrive chilled and be in suitable and hygienic packaging.20. Judges will not penalise meat products that contain herbs and spices.21. Entries will be scored on external appearance & colour, ease of cutting, texture, structure, internal appearance & colour, taste & smell, and penalised on errors in composition and processing.22. Entries cannot be returned and will be disposed of.23. The judges decision is final and no correspondence will be entered into after the competition. However, evaluation forms will be made available upon requested.24. Entry fees: £15.00 (incl VAT) per product entered. Hampshire Fare Members: (25% discount) £11.25 (incl VAT) per product entered. For your own VAT records it is advisable that you keep a copy of the completed entry form.25. Deliver entries between 13.00pm-14.30pm on Tues 9th April to: Hampshire Suite, Holiday Inn Winchester, SO21 1HZ. 26. Make cheques payable to Hampshire Fare 2009 CIC Ltd and send with entry forms to: Emily Acott, Hampshire Fare, Castle Hill, Winchester, SO23 8UJ by Friday 29th March 2013. No new entries will be accepted on the day of the event.27. Hampshire Fare C.I.C can accept no responsibility whatsoever for any loss or damage to entries.

Rules of Entry

Holiday Inn Winchester, Telegraph Way, Morn Hill, Winchester, SO21 1HZ

By car: From the North On reaching Winchester, exit the M3 motorway at Junction 9. At the roundabout take the Spitfire link heading for A31 Alton / A272 Petersfield. Travel 1 mile. At the Spitfire roundabout take the first exit onto the A31 heading to Alton / A272 / Alresford / Petersfield. Travel 1.6 miles. At the roundabout take the first exit onto the Alresford Rd [B3404]. Turn immediately left into Telegraph way. The Holiday Inn hotel Winchester is situated on the left.  By car: From the South  On reaching Winchester, exit the M3 motorway at Junction 10. Take the A31 exit to Winchester City Centre / Alton / B3330. At the roundabout take the 3rd exit onto the A31 heading to Alton / A272 / Petersfield. Go through one roundabout. At the Spitfire roundabout take the second exit onto the A31 heading to Alton / A272 / Alresford / Petersfield. Travel 1.6 miles. At the roundabout take the first exit onto the Alresford Rd [B3404]. Turn immediately left into Telegraph way. The Holiday Inn hotel Winchester is situated on the left.   By train: Winchester railway station is located on the South West main line with regular trains running from Woking, Clapham junction, London Waterloo and Southampton. For full details of train times and journey fares contact National Rail enquiries on 08457 484950 or visit www.nationalrail.co.uk  By bus:  Holiday Inn hotel Winchester can be reached on the X64 at 10 minutes past the hour Mondays to Saturdays or on the number 67 at 50 minutes past the hour. There is no Sunday or Public Holiday service.  For full information regarding bus routes, timetables and fares please visit www.winchester.gov.uk

Contact number on the day: Emily Acott 07725 445042

Directions to Holiday Inn Winchester

ENTRY FORM Complete in BLOCK CAPITALS and send with a cheque made payable to Hampshire Fare 2009 CIC Ltd to: Emily Acott, Hampshire Fare, Castle Hill,

Winchester, SO23 8UJ Closing Date: Friday 29th March 2013.*Hampshire Fare Members receive 25% discount on all entries

Name of Business: ......................................................................................................................................Full Name: …………………………………………………………………………………………………………Address:............................................................................................................................................................................................................................................................................................................................Postcode:................................................ Telephone / Mobile: .............................................................

Total (£) .....................................**Hampshire Fare Members deduct 25% from total

Category 1 - Traditional Pork Sausage (1 entry max) 1 x £15.00 = Name of entry: ……………………………………………

Category 2 - Speciality Pork Sausage (3 entries max) x £15.00 = Name/s of entry: 1. .....................................2. ................................3......................... ….……..

Category 3 – Lamb/Beef Sausage (3 entries max) x £15.00 =Name/s of entry: 1. .....................................2. .................................3……………………………

Category 4 - Hampshire Sausage (1 entry max)Name of entry: …………………………………………................... 1 x £15.00 =Non-meat product sourced from:…………………………………… (Please bring proof of purchase)

New Forest Marque member?.........................

Category 5 – Home-cured Bacon (2 entries max)Name/s of entry: 1……………………………2…………............... x £15.00 =

Category 6 – Meatballs & Faggots (2 entries max)Name/s of entry: 1……………………………2.…………............... x £15.00 =

Category 7 – Traditional Pork Pie (2 entries max) x £15.00 =

Name/s of entry: 1……………………………2.…………...............

Category 8 – Cold Eating Pies (3 entries max) x £15.00 = Name/s of entry: 1. .....................................2. .................................3......................... ….…….

Category 9 - Hot Eating Pies (3 entries max) x £15.00 =Name/s of entry: 1. .....................................2. .................................3......................... ….…….

Category 10 - Ready Meals (3 entries max) x £15.00 = Pork meal ..................................Beef meal ..........................….Lamb meal .............................

Category 11 – Black Pudding (2 entries max)Name/s of entry: 1. ………………………….2. …………………….. x £15.00 =

Category 12 – Hampshire Charcuterie (3 entries max) x £15.00 = Name/s of entry: 1. ………………………… 2. ……………………… 3. …………………………..

Date:Signature:

Name of Business: ..................................................................................................

Full Name: …………………………………………………………………………………

I will be attending (Please tick)

I will be bringing guests (Partner/colleagues/staff)

AWARDS PRESENTATIONTuesday 9th April

Hampshire Suite, Holiday Inn, Winchester, SO21 1HZ

R.S.V.P

6.00pm Arrival and bar opens in Morn Hill Brasserie. Guests can browse trade stands

6.15pm Sausage Supper

7.00pm Award Ceremony

Please return this form along with entry and payment to: Emily Acott, Hampshire Fare, Castle Hill, Winchester, SO23 8UJ