A PANEL of experts have tasted and tested and now the entrants to the Great Hampshire Sausage and Pie Competition 2018 must await their decision.
For the first time in the contest's history the winners were not announced on the day of judging.
Instead they will be revealed at a special awards ceremony to be held at the Rownhams House, HQ of competition organisers Hampshire Fare, on March 1.
The event received a record-breaking 261 entries from 46 butchers and judging took place over two days at Eastleigh College
There were twelve categories including Traditional Pork Sausage, Speciality Sausage, Beef and Lamb Sausage, Cold-eating Pie, Hot-eating Pie, Charcuterie, Young Sausage Maker and Black Pudding.
Judges assessed the entries against strict criteria including appearance, filling, texture, shrinkage, taste and smell.
Rich Summers, one of the judges, said: “This is the second year that I have been involved in this competition. It is a favourite - it is friendly, professional and it is about showcasing the very best local butchers and producers. We have been really impressed by the standard of the entries this year.”
Catering and hospitality students from the college assisted at the competition. They helped to store, order and cook entries under the guidance of tutor Greg Cheeseman. The students also had the opportunity to sit with the judges to understand what made a good entry.
Student James Tumilty said: “It’s been a really good experience. We’ve worked together as a team to follow instructions. I’ve enjoyed being part of something which helps local farmers and butchers get recognition.”
The competition is sponsored by Lucas Ingredients, Dalziel, AHDB, Rationale, Mozzo and Eastleigh College.
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