A new venue and format are in place for this year’s 27th annual Great Yorkshire Pork Pie, Sausage & Black Pudding Competition, with all classes now open UK-wide for the first time ever.

A new venue and format are in place for this year’s 27th annual Great Yorkshire Pork Pie, Sausage & Black Pudding Competition, with all classes now open UK-wide for the first time ever.

The Confederation of Yorkshire Butchers Councils’ (CYBC) highlight will now form part of The Craft Bakers and Butchers Extravaganza, to be staged on Sunday, October 11, at the Yorkshire Event Centre, Great Yorkshire Showground, Harrogate.

This brand-new showcase for butchers and bakers – the Craft Bakers Association is also running its own bread-making competition – will be officially opened by Yorkshire-born chef/restaurateur, TV chef and author Brian Turner, who will also add a high profile presence at both prize presentations.

The 2015 Great Yorkshire contest has been thrown open to all UK butchers, farm shops and bakers who make products on their own premises.

It will feature three pork pie classes – small, large and speciality cold eating pie – and three sausage class – thin pork, thick pork and speciality sausage.

Winners of each class will qualify for the championship classes, from which supreme champions and reserve supreme champions will emerge.

The supreme champion sausage will also qualify for the 2016 National Champion of Champions Sausage Competition.

In addition, there is a standalone black pudding championship class.

Sheffield pork butcher Konrad Kempka, this year’s CYBC president, said he was looking forward to an excellent exhibition in its new format and at its new high-profile venue in Harrogate.

One of the main competition organisers, Mike Ward, treasurer of the National Federation of Meat & Food Traders (NFMFT) and representative for the north-east on its executive committee, said: “The Great Yorkshire remains the UK’s biggest and most prestigious regional meat trades event – and one of the most stringent product evaluation tests in the land.

“Every year, more and more people from outside the county want to enter the contest because of the prestige it holds in our industry sector.”

“We have now opened it up to all-comers, confident that it will not only enhance the appeal of the competition in general, but also give our own people something to think about.”

“The Confederation of Yorkshire Butchers Councils and The Craft Bakers Association have joined forces to stage this extravaganza – an exhibition organised by the industry for the industry.”

“We have high hopes that the inaugural event will prove a huge success, attracting people not only from our two major food sectors, but also the general public who want to experience at first hand what some of the best butchers and bakers in the land have to offer.”

The Craft Bakers and Butchers Extravaganza will also feature a trade show involving industry experts, suppliers and service providers, many of whom will be showcasing new products and ideas.

There is all-round family interest, with youngsters having the opportunity to decorate a cupcake, gingerbread man or cookie, along with a children’s theatre, face painting and Punch & Judy.

Main sponsors of the Great Yorkshire Competition are Lucas Ingredients, Blue Seal, AHDB Pork, WR Wright & Sons, The Dalesman Group, William Jones Packaging, Dalziel, Interbake and the NFMFT.

The NFMFT has distributed entry forms through its latest Craft Butcher magazine, while they can also be downloaded at www.greatyorkscomp.co.uk.

The closing date for entries is Saturday, October 3.

Registration for The Craft Bakers and Butchers Extravaganza is free and can be made at the event website www.brilliantexhibitions.co.uk.

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