All Ireland FIne Food & Butchery Awards

Date: 17th & 18th October 2019

COMPETITION CRITERIA & CLASS SCHEDULE

 

Class 1 – Cook in the Bag (Roast / Pot Roast)

This category is deemed to be any Irish / N.Irish meat or meat product. Ready to cook in a sealed bag suitable for cookery in a conventional oven. Rubs and Marinades etc may be used to enhance the flavour of these products. All rubs or marinade recipes to be included with your entry. 1.5 kg maximum weight.  Cooking instructions must be provided.

N.B. One raw product is to be submitted.

 

Class 2 – Irish Spiced Beef (Ready to Eat)

This category is deemed to be any Irish / N.Irish spiced beef product.  This product is a RTE (Ready to Eat) product, therefore the spiced beef must be sent in ready to eat form. You can use any rub or marinade or spice to enhance flavor this product. The recipe must be included with your entry.  450g of product must be entered.

N.B. Send in Ready to Eat form for submission.

 

Class 3 – Artisan Cured Bacon (Pre – Sliced)

This Category will consist of any cuts of Cured Bacon, that have been cured by the butcher, (entries may be smoked or un-smoked). 450g of product must be entered.  Full recipes must be provided.

N.B. One pack of raw product is to be submitted.

 

Class 4 – Artisan Cured Product

This category will consist of any cuts of Cured Meat, that has been cured by the butcher (entries may be smoked or unsmoked).  450g minimum of product must be entered.

N.B. One Raw pack is to be submitted.

 

Class 5 – Butcher Shop Ready Meals (Ready to Cook or Ready to Re–Heat)

This category is deemed as follows: Competitors are asked to enter one ready to cook or one ready to re-heat product of their choice that illustrates creativity, consistency and technical skills ability, that will sell as a ready meal.

N.B. One meal is to be submitted in sales packaging.

 

Class 6 – Butcher Shop Meat Pies (Ready to Cook or Ready to Re–Heat)

This category is deemed as follows: Any pie for sale in a butcher shop, pies may consist of pastry topping or alternative toppings of the competitor’s choice.  Fillings inside pies can consist of any meat.  Competitors will be asked to enter one butcher shop meat pie.

N.B. Integrity of all pie work will be judged as seen, no mass produced bought pies may be entered, you must make the pie in your own shop, the work must be your own.

 

Class 7 – Savoury Pastry Based Product (Ready to Cook or Ready to Re–Heat)

This category is deemed as any pastry- based product suitable for sale in a butcher shop. Any meat or vegetable can be used in the product.  Judges will be looking for innovation and creation. Two identical product pieces must be submitted.

N.B. No fruit- based tarts or pies are to be entered into this category.

 

Class 8 – Tarts, Fruit Based Crumbles or Desserts

This category is deemed as any Tart, Fruit based crumble or dessert for sale in a butcher shop.  Judges will be looking for innovation and creation. Any type of filling (except Meat Based) can be used in this category.

N.B. One product shall be submitted.

 

Class 9 – Cakes, Buns, Sponges

This category is deemed as any cake, bun or sponge for sale in a butcher shop.  Judges will be looking for innovation and creation.  Fillings and icings used are of the competitors choice.

N.B. One product shall be submitted for cakes and sponges, however four buns shall be submitted.

 

Class 10 – Festive Christmas Product

This category is deemed as any product sold during the festive season in a butcher shop. Judges will be looking for innovation and creation. This category is totally open to any type of product produced during the Christmas period.  One product shall be submitted, entries not to exceed 1kg in weight. 

N.B. We need all entrants to think outside the box in this category e.g. Glazed Gammon, Beef Wellington, Roast Pork with crackling, Three bird Roast, Rib Roast on the Bone, Vegetable Side Dishes, Shortbread, Christmas pudding, mince pies, brandy sauce etc.

 

Judging Rules and Competition Schedule

Entry fee: NI – £40 GBP per entry for BEI Members or Euro equivalent (ROI customers VAT exempt). VAT charges will be applied to N.Ireland customers only.

Entry fees are not refundable in the event of the competition being cancelled for reasons out of the Competition Co-Ordinator’s control.

 

Prizes:

Winner All Ireland Fine Food & Butchery Champion 2019

(Trophy, Certificate, Medal)

2x Runner Up All Ireland Fine Food Butchery Champion 2019

(Certificate and Medal)

Each category will award a Winner and x2 runner – up’s per category

Gold, Silver & Bronze star certificates will be awarded in Each Category.

 

Competition Rules and Criteria 2019:

All items entered in the competition must be the true work of the competitor.

Each entrant can enter as many categories as they wish.

Entry forms must be completed in full and must be received by the Friday 27th September 2019.  All entries are to be emailed to rhonda@montgomeryfoodconsulting.com

All Entries must be clearly marked with Identification Stickers stating Class Number and Product name. It is very important that your entry has the competition identification sticker on it. NO EXCEPTIONS.

Entries to be delivered to BEI HQ in Aughnacloy between 1.00pm – 5.00pm Monday 14th October & Wednesday 16th October. Collections for BEI members can be arranged for the competition for pick up at our hubs on Monday 14th and Tuesday 15th October.

All entries must be at all hubs by 11.00 a.m. latest.

 

Judging will be held:

MFC HQ, Aughnacloy – 17th and 18th October

Time. 10.30 a.m – 5.00p.m.

All results will be posted onto social media platforms & website on Monday 21st October at 5.00pm.

 

Awards Ceremony will be held:

Aughnacloy Golf Club on Tuesday 29th October at 7.30pm sharp.

Note: Due to the logistical limitations of collecting from individual stores and delays due to traffic and stores not having entries ready, we have arranged collection hubs for the following areas, or, alternatively you may send your entries by courier.

 

Collection Hubs:

Ulster Hubs:

McKay’s Butchers, 1 Ann Street, Ballycastle BT54 6AA

EWS Butchers, Upper Main Street, Donegal

Cunningham’s Butchers, The Quays Newry Co.Down

MFC HQ, 122a Moore Street, Aughnacloy BT69 6AA

 

Leinster Hubs:

Brendan Bergin Family Butchers: Downshire Shopping Centre, Edenderry, Co. Offaly

Ray Byrne Family Butchers, Sandymount, Dublin 4

Murphys Craft Butchers, Tullow, Co.Carlow

 

Munster Pick Up Points:

No hub available – if you wish to enter, you need to organize a courier for delivery.  See below.

 

Connaught Hubs:

No hub available – if you wish to enter, you need to organize a courier for delivery.  See below.

 

Couriers/Royal Mail – If you are transporting by courier/post you must have entries in a polystyrene white box or insulated box and have ice packs inside to facilitate transportation. When booking no need to mention you are transporting food, just book a parcel for next day delivery.

 

ENTER NOW IF YOU WANT TO BECOME A 2019 ALL IRELAND FINE FOOD & BUTCHERY AWARDS WINNER!