2026 Beef Link Sausage Scottish Championship

2026 BEEF LINK SAUSAGE SCOTTISH CHAMPIONSHIP

Sponsored by SCOBIESDIRECT.COM

A COMPETITION TO FIND SCOTLAND’S

BEST BEEF LINK SAUSAGE

One overall Scottish Champion will be selected for the best product.
Five Regional Champions will also be awarded. 

To be held on Thursday 9^th April 2026

Venue: Service Entrance, Forth Valley College, Stirling Campus,

Drip Road, Stirling, FK8 1SE Tel: 01786 406000

PRIZES

FIRST PLACE (Scottish Champion 2026/27)
Championship Trophy
Four embroidered aprons
Championship certificate

5 REGIONAL CHAMPIONS
Regional Champion Certificate (2026/27)

REGIONS (Competition Purposes)

• SOUTH EAST: Edinburgh, Lothian & Borders
• NORTH: Aberdeenshire, Moray, Highlands, Western Isles
• EAST: Dundee, Angus & Fife, Forth Valley, Stirling, Perthshire & Kinross
• WEST: Argyll, Bute & Islay, Strathclyde (excluding Ayrshire)
• SOUTH WEST: Ayrshire & Arran, Dumfries & Galloway

CONDITIONS OF ENTRY

1. Entries accepted only from members of Scottish Craft Butchers.
2. Entry must be made by the member or their staff.
3. Product must be typical of what is sold in the entrant’s shop.
4. Only one Traditional Beef Link Sausage entry per shop.
5. Only the product listed on the application form will be judged.
6. Product Entry stickers will be sent to entrants.
   • If not received by 2nd April
      contact Scottish Craft Butchers Tel: 01738 637472.
7. No changes or additional entries after the closing date.
8. Only products requiring further cooking may be entered.
9. Provide enough product for judging (e.g., 6 uncooked beef link sausages).
10. Entries must be delivered at a temperature below 5 degree Celsius and minimum 2-day shelf life.
11. No business names or identifiable branding on packs within your box.
12. Organiser accepts no responsibility for loss, late arrival, or damage.
13. Entries will not be returned and will be disposed of after judging.
14. Judging by a panel (chefs, foodies, consumers).
15. Judges’ decisions are final.
16. Entry fee: £25 per product.
    • Must be submitted online by Thursday 13th March 2026.
17. Deliver entries to:
    Service Entrance, Forth Valley College, Stirling Campus, Drip Road, Stirling, FK8 1SE
    Delivery window: Thursday 9th April, 9.30am – 4.00pm
18. Results announced at regional meetings week commencing 11th May 2026, on Facebook and at craftbutchers.co.uk.
19. Recipes remain the property of the entrant.
20. Awards must be described using the prefix 2025/26 in promotions.
21. Questions: Please Call 01738 637472

Collection Points (optional)
You may, if you wish, select your drop-off point in the online entry and deliver to that drop off point by 11.00am on Thursday 9th April

• Shaws Fine Meats, 12 Market Place, Lauder, TD2 6SR – 01578 722306
• Gordon McWilliam (Aberdeen) Ltd, 37 St Clement St, Aberdeen, AB11 5FU – 01224 211174
• James Chapman (Butchers) Ltd, Glasgow Road, Wishaw, ML2 7PG – 01698 372028
• John M Munro, Queensgate, Inverness, IV1 1DJ – 01463 233066
• W Reid, 16 Harbour Street, Hopeman, IV30 5SJ – 01343 830300
• Kilnford Farm Retail Ltd, Kilnford Farm, Dumfries, DG2 8PT – 01387 253087
• Scottish Craft Butchers, 8 Needless Road, Perth, PH2 0JW – 01738 637472