Speciality Sausage Evaluation

Scottish Craft Butchers Awards 2016: Speciality Sausage

Awards are a great way to raise awareness of both your business and your products. For this reason we organise and promote regular product evaluations.

The next Scottish Craft Butchers product evaluation event will be held on
Thursday 18th August 2016 at BioCity Scotland, Bo'ness Road, Newhouse ML1 5UH.

A full list of rules, judging criteria and entry form are enclosed.
There is a Diamond prize for the best product in category.

This is an ideal opportunity for your sausages and innovation to be evaluated and to gain recognition. Prestigious certificates will be awarded for you to display proudly in your shop if your product reaches the award mark. There will be gold awards presented for products achieving over 89 points out of 100 and silver awards for products aching from 80 to 89 points out of 100. Awards will be presented at the SFMTA Regional Meetings in the first week of October. At these meetings we will take photographs of the award winners and attach this to a press release which will be sent to your local paper.

Please return the entry form as soon as you can and entries must be returned no later than Friday 5th August 2016. [Please allow post time to arrive on time]Speciality Sausage Awards 2016, SFMTA, 8 Needless Road, Perth, PH2 0JW.

Products should be delivered to Speciality Sausage Awards, c/o BioCity, Bo'ness Road, Newhouse, Lanarkshire, ML1 5UH, on 17th August between 11.00am and 4.00pm. Alternatively collection points and times have been arranged for those requiring the delivery service to BioCity Scotland.

If you wish you can take advantage of the following collection points by 11.00am on Wednesday 17th August.
Shaws Fine Meats, 12 Market Place, Lauder. Tel: 01578 722306
Duncan Fraser, Queensgate, Inverness. Tel: 01463 233066
David Faulds, John Finnie Street, Kilmarnock. Tel: 01563 522704
H&S Milne, Inverurie Road, Bucksburn. Tel: 01224 712621
SFMTA Office, 8 Needless Road, Perth. Tel: 01738 637472

Members wishing to use this service should advise on the entry form their collection point.
Entry form pdf is downloadable here.

Attachments:

• Lucas_Speciality_Sausage_Evaluation_2016.pdf