Foodex

Competitions for Butchers & Bakers

Test the Best at Foodex and BIE

NEC Birmingham March 21 - 24 2010

Butchers and bakers will be put to the test with two new competitions joining the more established events at Foodex 2010 and the Baking Industry Exhibition (BIE) at the NEC, Birmingham from March 21-24.

Foodex will now feature the independent butchers' group Q Guild's Best Meat Display event and, at BIE, the first round of the international Louis Lesaffre Cup, claimed to be the ‘World Cup' of baking. The two new challenges join the National Supreme Product Championship, organised by the National Federation of Food and Meat Traders (NFMFT), and Future Baker of the Year, run by California Raisins.

"Competitions have always been a major part of our shows," explained show manager Daren Rose-Neale. "With the addition of two exciting new contests there will be plenty of activity and a lot of inspiration. These events are not only fun to watch, but can also inspire fresh ideas for both competitors and visitors."

Sausages to pasties

At Foodex Live the National Supreme Product Championship involves the search for the best Sausages, Burgers, Black Puddings, Meat in Pastry and Pies & Pasties in the specialist categories. Gold, silver and bronze awards are made in each category and a Supreme Product Champion will be crowned from the winners of the individual categories.

Entrants are drawn from independent butchers in the UK who must comply with strict rules on weight and meat content. Entries are judged on taste, texture, appearance, flavour and palatability. The Championship takes place on March 21.

Also at Foodex is Q Guild's Best Meat Display competition on March 23. This will involve up to eight teams of two people, drawn from the Guild's regions. Each team will be given the same cuts of meat and will be notified in advance of the cuts to be used.

They will showcase the craft skills and products of Q Guild butchers by mounting a meat display on identical refrigerated counters. All preparation must be done on the day and judges will look for appearance, skills and methods used, presentation, imagination and commercial appeal, as well as wastage.

Bakers crowning glory

Live at the BIE Theatre California Raisins are looking for the best team of Future Bakers to compete on all four days of the show.  A stalwart of BIE, from 2010 the competition will only run every two years. So the next opportunity to be crowned Future Baker will not be until 2012. Bakery and confectionery students are being invited to compete for the prestigious prize to attend a bakery course at the Richemont School in Switzerland and two further prizes of bakery or confectionery courses with the Barry Callebaut Chocolate Academy.

Teams should consist of three people all of who must be working towards a recognised national bakery qualification either in a college or within the baking industry.

The four 4 categories are: Fermented goods, Confectionery, Savoury and Innovative.

For the first time at BIE Lesaffre's UK subsidiaries, BFP Wholesale and DCL Yeast, in conjunction with Fermex, which distributes Lesaffre's bread ingredients in the UK, are spearheading the search for the best bakers in the UK to make up a national team for the Louis Lesaffre Cup. First launched in 2003 the competition pits teams of three bakers, from over 40 countries in a series of national and international heats.

Teams must demonstrate a range of baking skills in three categories: Bread, Viennese Pastries and an Artistic item which reflects the ‘spirit' of the nation represented. The UK heat is free to enter and open to anyone over 18 actively involved in the UK bakery sector. Judging will take place at BIE during daily practical tests. Entry is open until February 26 by email only : entries@louislesaffrecupuk2010.co.uk

Visitors can watch the competitors in action as well as the judging and make their own private judgments about the best of the best at all these exciting events.