Food Productclasses

Food Productclasses

FOOD PRODUCTCLASSES

Closing date for entries – 2nd January 2018

JUDGING DAY WEDNESDAY 7th FEBRUARY 2018

CLASSES

1. Ambient / Preserves, chutneys, sauces & oils
2. Dairy / All dairy products
3. Bakery and confectionery / All bread, baked goods, flour, confectionery & snacks
4. Prepared foods / Savoury/sweet pies, cooked/cured meats, sausages, pate & ready meals
5. Specialist drinks / Drinks not classified elsewhere in the awards categories
PRODUCT DESCRIPTION (Max 50 words)
Provide ingredients list and use by dateon a separate sheet / PRODUCT RRP
(item or weight) / CLASS / ENTRY FEE
EXAMPLE DESCRIPTION: Our sausages are hand-made using our own free-range old spot pork (85%) made to a secret family recipe. Leeks and onions are locally grown; the combination, all coarsely minced, creates a perfectly balanced flavour profile.
1 / £
2 / £
3 / £
4 / £

Cost per product per entry:£24 for Produced in Kent members, £30 for non-members

Payment must be made at the date of submitting the entry form which can be emailed to or posted to Produced in Kent, The Rural Regeneration Centre, Blackman’s Farm, Blackman’s Lane, Hadlow, Kent TN11 0AX. Payment by on-line banking is preferred to Sort code: 20-54-11 Account: 90703370 Produced in Kent. Payment by cheque payable to Produced in Kent Ltdis also accepted. Payment cannot be made by credit card. A receipted invoice will be supplied.

PLEASE DO NOT SEND PRODUCTS NOW - FULL DELIVERY DETAILS WILL FOLLOW

COMPANY NAME: CONTACT NAME:
EMAIL ADDRESS:MOBILE NO:
LANDLINE NO:
ADDRESS:
POSTCODE:
SIGNATURE:DATE:

TERMS AND CONDITIONS - Food ProductClasses2018

  1. Entries will only be accepted frombusinesses based in Kent.
  2. Products must be madefrom Kentgrown/raised primary produce where it is available.
  3. Products must have undergone a value added process over and above re-packaging or

re-marketing.

  1. Any raw materials sourced from outside Kent, used in the products,must have come from ethical sources. Evidence of these sources must be provided.
  2. Details of the sourcing of ingredients may be required prior to judging.
  3. Previous winning products may not be entered the following year, but may be enteredafter 2 years.
  4. All entries must be commercially available at the time of entry.
  5. Entries received after the closing date will not be accepted.
  6. It is the responsibility of entrants to ensure prompt and safe delivery of all entries to Shepherd Neame Old Brewery Store in Faversham for judging on Wednesday 7th February 2018 by 10.30am.
  7. Entrants must provide full instructions for refrigeration and/or cooking.
  8. All products must indicate a use by date.
  9. All products must state an RRP per item or byweight as appropriate.
  10. Any products damaged in transit or unfit for consumption will be disqualified. These products will be destroyed and not returned.
  11. Produced in Kent as organiser of the Taste of Kent Awards will use its best endeavours to ensure safe keeping of entries.
  12. No entries will be returned after judging.
  13. Feedback from judging panelis available to all entrants upon request.
  14. The judges’ decision is final.
  15. One winner from each class will be chosen. The award will be “Winner [class name] Product Class Award”.
  16. Winners ofall classeswill automatically be entered for the “Best Kent Product of the Year” category.
  17. Winners of all the classes and the winner of the Best Kent Product of the Year will be announced at the Taste of Kent Awards dinner on Thursday 8th March 2018.

I have read and accept the Terms and Conditions (please tick)☐

FOOD PRODUCT CLASSES 2018

Closing date for entries – 2nd January 2018

JUDGING DAY: WEDNESDAY 7th FEBRUARY 2018

VENUE: The Old Brewery Store, Mill Place, Faversham, Kent, ME13 7DY

ADDITIONAL INFORMATION and GUIDANCE FOR ENTRIES

The information requested below should be supplied at the time of submitting your entry form and payment

  • Product Description

Check the example provided on the form, have you made the most of your description? Judges will consider whether or not it is accurate and meets expectations. Make sure you include any information & supporting literature you can when you submit your products.

  • Ingredients

Provide an ingredients declaration to demonstrate what goes into your product for both allergy purposes but also for people making personal choices. If your ingredients are sourced from Kent – make sure that this is clear in the information you supply.

  • Shelf Life

Please provide a use by date.

  • Cooking instructions

If these are required, judges will be shown the instructions for cooking to assess their accuracy. Poor instructions will result in a disappointing end result.

Providing this information will enable the judging panel to reach a robust opinion about the products submitted. This will also provide you with robust feedback upon which you can rely for future development and strategy.

  • Additional Information

If you are able to, it is recommended that you include any Point of Sale literature you may have which will give the judges a further understanding of your business and products such as its history, provenance or unique selling points. If your product is usually unpackaged, please provide an example of how it is displayed for sale.

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