Categories

To enter an individual award:

  • click on the award name
  • enter the number of entries you wish to make for this award
  • click 'enter now'

Alternatively, to enter multiple award categories:

  • click the tick box for all award categories you wish to enter
  • click 'PROCESS'. Then enter either log in or create an account

When registering, you will receive an email, click on the link to validate your account. You will need to do this before you can complete your entries.

You can save and go back to your entry to complete it right up to the entry deadline. 


 

For butcher's shops in the Midlands and East of England

Click to open a map of regional boundaries

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Please cover the following criteria in your entry submission:

  • Describe your shop, including the size and turnover, highlighting special features and any newly introduced elements
  • How many staff does the shop employ? and what staff progression procedures are in place? Such as training
  • How is the shop marketed and promoted?
  • How has the business grown? and what plans are in place for the next 12 months?
  • Describe your sourcing/supply chain structures
  • What initiatives have you undertaken in the past 12 months? – e.g National Butchers’ Week
  • Tell us about your involvement with the local community

For butcher's shops in Northern Ireland

Click to open a map of regional boundaries

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Please cover the following criteria in your entry submission:

  • Describe your shop, including the size and turnover, highlighting special features and any newly introduced elements
  • How many staff does the shop employ? and what staff progression procedures are in place? Such as training
  • How is the shop marketed and promoted?
  • How has the business grown? and what plans are in place for the next 12 months?
  • Describe your sourcing/supply chain structures
  • What initiatives have you undertaken in the past 12 months? – e.g National Butchers’ Week
  • Tell us about your involvement with the local community

For butcher's shops in the North of England

Click to open a map of regional boundaries

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Please cover the following criteria in your entry submission:

  • Describe your shop, including the size and turnover, highlighting special features and any newly introduced elements
  • How many staff does the shop employ? and what staff progression procedures are in place? Such as training
  • How is the shop marketed and promoted?
  • How has the business grown and what plans are in place for the next 12 months?
  • Describe your sourcing/supply chain structures
  • What initiatives have you undertaken in the past 12 months? – e.g National Butchers’ Week
  • Tell us about your involvement with the local community

For butcher's shops in Scotland

Click to open a map of regional boundaries

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Please cover the following criteria in your entry submission:

  • Describe your shop, including the size and turnover, highlighting special features and any newly introduced elements
  • How many staff does the shop employ? and what staff progression procedures are in place? Such as training
  • How is the shop marketed and promoted?
  • How has the business grown? and what plans are in place for the next 12 months?
  • Describe your sourcing/supply chain structures
  • What initiatives have you undertaken in the past 12 months? – e.g National Butchers’ Week
  • Tell us about your involvement with the local community

For butcher's shops in the South of England

Click to open a map of regional boundaries

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Please cover the following criteria in your entry submission:

  • Describe your shop, including the size and turnover, highlighting special features and any newly introduced elements
  • How many staff does the shop employ? and what staff progression procedures are in place? Such as training
  • How is the shop marketed and promoted?
  • How has the business grown? and what plans are in place for the next 12 months?
  • Describe your sourcing/supply chain structures
  • What initiatives have you undertaken in the past 12 months? – e.g National Butchers’ Week
  • Tell us about your involvement with the local community

For butcher's shops in Wales

Click to open a map of regional boundaries

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Please cover the following criteria in your entry submission:

  • Describe your shop, including the size and turnover, highlighting special features and any newly introduced elements
  • How many staff does the shop employ? and what staff progression procedures are in place? Such as training
  • How is the shop marketed and promoted?
  • How has the business grown? and what plans are in place for the next 12 months?
  • Describe your sourcing/supply chain structures
  • What initiatives have you undertaken in the past 12 months? – e.g National Butchers’ Week
  • Tell us about your involvement with the local community

To be eligible to enter this category the business must be based on a farm or run by a farm, and receive at least 40% of its meat from that farm in the course of a calendar year.
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Please cover the following criteria in your entry submission:

  • Describe your shop, including the size and turnover, highlighting special features and any newly introduced elements
  • How many staff does the shop employ and what staff progression procedures are in place, such as training
  • How is the shop marketed and promoted?
  • How has the business grown and what plans are in place for the next year?
  • Describe your sourcing/supply chain structures
  • What initiatives have you undertaken in the past year? – e.g., National Butchers’ Week
  • Tell us about your involvement with the local community
  • What additional products and services are offered outside the standard butcher’s shop?
  • What proportion of sales is accounted for by traditional butchery?

This award is for new entrants to the butchery business and is open to any shop opened within the last two years from 1 June 2018. Please note, this category does not apply to existing businesses opening a new branch.
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Please cover the following criteria in your entry submission:

  • Describe your shop, including the size and turnover, highlighting any special or innovative features
  • How many staff does the shop employ? and what staff progression procedures are in place? Such as training
  • How is the shop marketed and promoted?
  • How has the business changed since launch? and what plans are in place to continue to grow your operations?
  • What inspired you to open the shop and come into the butchery trade?
  • Describe your sourcing/supply chain structures
  • What initiatives have you undertaken in the last year? – e.g National Butchers’ Week
  • Tell us about your involvement in the local community

This award is open to any online butchery allied to a butcher’s shop, farm shop, or food hall.
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For this category there will be two rounds of judging:

  • The website will be assessed for information about the butchery business, range and choice, product information, pricing information and simplicity of ordering with the three best entered into the second round.
  • A range of products (confidential until the awards lunch) will be ordered from each of the finalist websites under an assumed name to assess efficiency and speed of ordering, speed of delivery, the condition of the delivered goods on arrival, how the products delivered compare with their online photographs and information, and the quality of the products when cooked and tasted.

The award is designed to celebrate the creativity of independent retail butchery businesses and what they are doing to attract customers into their shops as well as set them apart from the competition.
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Judges will assess businesses on the appearance, cleanliness and branding of both the window and counter displays as well as taking into account pricing, customer messaging and flair.

This can be any initiative, enterprise or business development undertaken in the past 12 months that you feel is above and beyond normal butchery retail activity. It could, for example, relate to your support of the local community or local supply chain, a business scheme, an environmental initiative, use of social networks for marketing and media work. It may be something else.
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To be eligible to enter this category a ‘young butcher’ must be 23 or younger on the 31st March 2019. This entry should be completed by the young butcher themselves.
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Please cover the following criteria in your entry submission:

  • Why you became a butcher?
  • Where you see your career heading over the next five years?
  • Which area of your working life you enjoy most? and what area, if any, you consider yourself to particularly excel at or specialise in?
  • Why you deserve to be named Young Butcher of the Year?
  • List any qualifications/training/awards gained to date
  • A supporting statement from your manager/employer on what makes you stand out as a young butcher