CONDITIONS OF ENTRY & RULES –
DOUBLES BUTCHERY CHALLENGE

Conditions of Entry & Rules

On each competition day, each team will consist of two butchers.
The entry fee is £100 Inc. VAT per team.
Only 18 team placements (teams of 2 people) are available, and entry will be on a first-come basis.
Each team member must bring their own butchery tools (knives, meat saw, burger pressers etc.), appropriate clothing, and appropriate safety clothing must be worn (chainmail gloves and aprons).
Each team will be provided with the following meat primal cuts:
• Side of Pork
• Whole Lamb
• Thick Flank of Beef (knuckle of beef)
• Three Chickens
Each team will need to bring their own fresh ingredients and herbs for making value added meat products or for garnishing.
Each team can bring additional ingredients to aid the making of value-added products, for example – pastry, cheeses, sliced bacon, charcuterie sliced meats, tinned kidney beans, tinned pineapple, tinned fruit, dried fruit, black pudding, and haggis.
All teams must bring and use ingredients manufactured by our key sponsors Lucas, Verstegen, RAPS and MRC. Teams are free to choose any flavours from our sponsor’s ranges. You may also create your own blended seasonings if you wish.
PLEASE NOTE:
• Not allowed to bring any other pre-made value-added meat products.
• Not allowed to bring any other branded blended dry ingredients.
• Not allowed to bring any other branded marinades, sauces, or coatings.
Display area, each team will be provided with two 6ft x 3ft trestle tables (183cm x 91cm).
The display area will consist of two 6ft x 3ft trestle table
Display area, each team must organise everything they need for their display, each team must bring their own display cloths, display trays, display bowls, risers, banners, and props.
Display area, each product in the display must be accompanied by a ticket which details the product name and cooking instructions.
Display area, each team must have a creative, encouraging, and inspiring theme.
Each team will have a work station – 2 x work top tables, 2 x large cutting boards, mixing bowls, waste bin and meat waste trays.
A communal machinery station will be available – 2 x mincers, 2 x scales, 2 x sausage power fillers.
A communal sink and wash area will be available (hot and cold water).
Each Team will have 2 hours to prepare and complete their counter display.
Display counter and work station can be assembled 30mins before the competition starts – setting up back drops, banners, trays, and tickets etc. And, organise your work station.
The competing teams will be judged on the following criteria – Team’s theme, butchery skills, innovation, display skills, workmanship, health and hygiene, cleanliness, utilisation of waste and trim, amount and quality of products produced in time allocated.
When the display is completed, the judges will choose their best innovative meat products from each meat species. Products will be nominated for the following awards:
• Best Innovative Pork Product
• Best Innovative Beef Product
• Best Innovative Lamb Product
• Best Innovative Chicken Product
• Best Innovative Sausage
• Best Innovative Burger
Judges will examine each nominated product and will be judged on the following criteria – raw appearance, cookability, commercial viability, taste, innovation and creativity.
Nominated products will be announced at the end of each day, and the overall 2026 winners will be announced at the awards ceremony on Sunday 14^th June 2026.
The overall judge’s decisions are final.