Craft Butcher - April 2017

NOTTINGHAMSHIRE COUNCIL OF RETAIL MEAT TRADERS CHAMPIONSHIP

TWENTY THIRD ROBIN HOOD

at the NOTTINGHAMSHIRE COUNTY SHOW Winthorpe, Newark, Notts SUNDAY 14th MAY 2017

CLASS 1 - Best sample Pork Sausage (454g cooked - 454g uncooked) CLASS 2 - Speciality Sausage (454g cooked - 454g uncooked) CLASS 3 - Pork Pie - 454g weight CLASS 4 - Speciality Pie CLASS 5 - Savoury Pasty or Pastry Slice (to bejudgedcold) CLASS 6 - Lincolnshire (Style) Sausage- principal added ingredient to be sage (454g cooked - 454g uncooked)

CLASS 7 - Sweet Pie or Pastry (to be judged cold) CLASS 8 – Sausage Roll (Two, as one item - to be judged cold) **Please note in particular Rules 9 – 11 regarding CLASSES 1, 2 and 6**

(Please also note rule 12 regarding weight in Classes 1, 2, 3 and 6 (Penalties reduced)

ONE ITEM PER ENTRY – NO LIMIT ON THE NUMBER OF ENTRIES : ENTRY FORM (£10.00 for each entry)

Entry forms received up to 8th May 2017 will receive a free entry / admission ticket to the Show per entrant.

(Further show tickets are available at discounted rates of £10.00 - Children under 17 years admitted free)

NB. Entry forms received after 8th May 2017 - full admission charge (£15 each) will have to be paid.

ENTRIES WILL NOT BE TAKEN AFTER 10.30am on14th May 2017 PLEASE USE BLOCK CAPITALS BELOW

Name (to be entered on Certificate) Name of Business Address

Post Code

Signature Email address Website address

Entry Fee(s) (per entry)

Tick as required or enter number if more than one - Class 1 ( ) ; Class 2 ( ) ; Class 3 ( ) ; Class 4 ( ) Class 5 ( ) ; Class 6 ( ) ; Class 7 ( ) ; Class 8 ( ) ( ) x £10.00 = £

Further advance show tickets at a reduced price - Adult number required

( ) x £10.00 = £

Cheque enclosed for the TOTAL AMOUNT of £ Please make cheques payable to

‘Nottinghamshire Council of Retail Meat Traders’ and forward together with the entry form to:

D F Jennings, The Secretary, Nottinghamshire Council of Retail Meat Traders, Church Farm, 52 High Street, North Scarle, Lincoln, LN6 9EP.

For further information please - Telephone 01522 778600 or ‘Email’ – nottnmbutchers@gmail.com

Sponsored by: Supported by:

Website: www.robin-hood-sausage-and-pie-championship.co.uk Nottinghamshire Council of Retail Meat Traders

Tel. No. 1.

NOTTINGHAMSHIRE COUNCIL OF RETAIL MEAT TRADERS

TWENTY THIRD Robin Hood Championship Sausage, Pie, Savoury and Sweet Pasty Evaluation

Rules and Regulations (2017)

PLEASE READ CAREFULLY (particularly Rules 9, 10, 11 and 12 ) The Classes of the ‘Championship’ will be as shown on the current entry form.

2. All entries must comply with the requirements of the Class as shown on the entry form. 3.

The entry fee will be as shown on the current entry form. 6. Entries only accepted for the Classes shown on the entry form.

The Entrant must decide in to which class his entry is going and must clearly define on the entry form the Class or Classes he/she wishes to enter.

4. Each entry must be accompanied by the full entry fee or be pre-paid if it is to be accepted. 5.

7. All products entered must comply with current legislation. 8. All entries in all Classes can be on the Entrants own trays. Trays will be provided by the organisers if required.

9. All sausage class entries must have the same number of whole links in both the raw and cooked samples. Cutting excess off the cooked sample will disqualify the entry.

10. From the basic starting weight of 454 grams all cooked sausages are to weigh less than their raw equivalent, if they weigh more this again will disqualify the entry.

11. Entries in the Speciality Sausage class must give details of the main ingredients

12. Classes 1, 2, 3 and 6 with a basic weight of 454gms will have a tolerance of plus or minus 50gms before any penalties are incurred. Weight above or below the tolerance will incur a penalty of point plus a further point penalty for every further 5gms plus or minus. (Eg for a weight of less than 397gms there will be a 1 point penalty and for a weight in excess of 515gms there will be a 1 take precedence in Classes 1, 2 and 6.

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13. No entries may be sold or given to members of the public. 14. All entries will be disposed of, after the competition, in line with current requirements.

15. The closing date to receive free entry to the Nottinghamshire County Show is shown on the entry form. Any entrants after this time will be expected to pay the normal admission charges for the County Show.

16. There will be no reimbursements. 17. Entries will be accepted until 10.30am on the day of the competition. 18. Only judges and stewards will be allowed into the judging area.

19. The judge’s decision is final and no correspondence regarding judging will be entered into after the event. Copies of the evaluation forms will be available after the presentations if required.

20. Entrants and members of the public will be able to view the entries and the judging from the viewing area.

21. Any Trophies / Cups taken away by the recipient must be signed for and become the recipients responsibility while in their possession. They must be returned by the recipient to the Secretary before the next ‘Championship’, a reminder will be issued.

22. By entering the competition the entrant is giving his / her agreement to the above rules and regulations.

Sausage, Pie, Savoury Pasty and Sweet Pie Evaluation PRIZES

Each class winner will be presented with a Perpetual Trophy

The overall prize winner from the Sausage Classes will also be presented with the Council Shield.

Gold, Silver and Bronze Certificates will be awarded to the entries reaching the required standard in each class.

The Council Shield winner from all three Sausage Classes will be put forward for the next National ‘Champion of Champions’ Competition. Presentations of the trophies will be made at approximately 3.30 pm.

points penalty). Please note that Rules 10 and 11 will

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