Sandwich Designer of the Year 2012

Could you be British Sandwich Designer 2012?

The British Sandwich Designer of the Year Award aims to recognise the major contribution made by those involved (often behind the scenes) in creating new recipes.

Through a series of four regional heats in Glasgow, Manchester, London and Cheltenham and a final in London, we will be inviting panels of expert judges to assess the creative and commercial skills of those who enter with the aim of finding the very best sandwich creator in the UK.

Whether you work in a sandwich bar, catering, or a manufacturing environment, now is your chance to win the recognition you deserve by entering The British Sandwich Designer of the Year 2012.

About the IngredIents

Each competition that makes up the British Sandwich Designer of the Year Award has an ingredient specified by the sponsor. Your entries must include this ingredient but you are free to use any other ingredients of your choice to create your recipe.

There are five sections to the Award, each a competition in its own right:

BEL UK Leerdammer Mature

Matured for longer, the rich and smooth version of Leerdammer is great for cooking or indulgent snacks. With its rich intense flavour Leerdammer Mature is the perfect sandwich cheese, complementing everything from Portobello mushrooms and fresh pesto to vine ripened tomatoes and cured beef.

When melted, its nutty taste and delightful stringy flavour enhances any sandwich. Plus, it stays fresh and glossy for up to 90 minutes outside the fridge - making sandwiches taste fresher for longer.

GODDESS Tuna

"GODDESS" Tuna is of the highest quality and is approved by many UK and Irish blue chip manufacturers as well as many well known high street names.

"GODDESS" canned fish has been around for over 100 years. We select only the very best BRC approved manufacturers to pack "GODDESS“ to our own exact specification. Our tuna mixes rather well with mayonnaise and other ingredients to make the perfect tuna sandwich". “It has to be good to be GODDESS”

Kanzi® Apples

Kanzi® is the name given to a modern apple developed in Belgium, it is a natural cross pollination of two well known and liked varieties, Gala and Braeburn, now planted commercially across the UK, Europe and the Southern Hemisphere. The apple is relatively new on to the market and is rapidly growing in popularity with major retailers and consumers.

English Provender Caramelised Red Onion Chutney

A rich and heavily caramelised onion chutney balancing sweet molasses with spices for a pleasing finish. All English Provender chutneys are made using natural ingredients so they taste as good as home-made. Naturally delicious with just about everything! It’s gorgeous with quiches, scrumptious with scotch eggs & makes an outstanding addition to any sandwich.

Clearwater Prawns

MSC Canadian prawns from the province of Newfoundland are harvested by family owned vessels in the 16-20 meter range. The fishery is conducted in the April-October period annually. The prawns are harvested from the icy pristine waters of FAO 21 concentrated along the North East coast of Newfoundland and the Gulf of St. Lawrence. The product is landed raw on ice with trips lasting 3-5 days. The prawns are slow-growing in the cold, nutrient-rich waters of the Labrador current producing a tender, sweet and succulent flavour.

The product makes an excellent topper for pizza, salads as well as healthy ingredient for sandwiches, wraps and taccos. The prawns are all natural to be enjoyed after simply defrosting. Coldwater (Pandalus Borealis) are readily available as part of a healthy diet at your favourite supermarkets.

Further Details

Free samples of the sponsors’ ingredients are available for you to experiment with. Please email Pam Sainsbury at pam@jandmgroup.co.uk or telephone on 01291 636341 to arrange for delivery of the samples.

You may enter up to two recipes in each of these competitions – the more you enter the better your chance of making the final.

The choice of sandwich type is entirely yours – all you need to bear in mind is that the final presentation should be commercially viable to make (you must state the market it is aimed at such as workplace, sandwich bar etc.) and the sandwich should include
the appropriate ingredients stipulated in each category.

The Competition

In the first stage, our judges will be selecting the two best entries in each of the competitions in each of four regions. These semi-finalists will then be invited to take part in the heats which will be held in regional centres around the UK during the early part of 2012.

These will be held as follows:

Manchester – Monday 5th March, at 11am, at WS14 Kitchen, Tameside College, Beaufort Road, Ashton-under-Lyne, Lancs OL6 6NX
Glasgow – Tuesday, 6th March, 11am, at New Concept test kitchen, 588 Glasgow Road, Glasgow G81 1NH
London – Monday 12th March, 11am, at Bel UK Kitchen, Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT
Cheltenham – Wednesday 14th March, at 10am, at Gloucestershire College, Cheltenham Campus, Princess Elizabeth Way, Cheltenham GL51 7SJ

The winners from the regional heats plus the best runners up will then be invited to the Final which will be held at the Lancaster London Hotel, London on Thursday 17th May 2012– the same day that the Sammies (The British Sandwich Industry Awards) are held.

All the finalists will be invited to attend the dinner (with a partner) as guests of the sponsors.

hoW to enter

All you have to do is come up with a new commercially viable sandwich recipe using the ingredients specified for each competition and send your entries to us by email, or post, to reach us by no later than Tuesday 16th February, 2012.

Entry Form (Word)

Entries should be clearly marked with the following information:

The category they are entered for;
The selling price of the sandwich;
The market it is aimed at – e.g. forecourt, supermarket, sandwich bar;
Your name, the name of the business, address, telephone number (mobile if possible) and email address;
The name of the sandwich;
A list of the ingredients to be used;
Instructions for assembling the sandwich.
The regional heat you would prefer to attend if successful.

Entries should be sent to:

British Sandwich Designer Award,
Association House,
18c Moor Street,
Chepstow,
NP16 5DB

or emailed to pam@jandmgroup.co.uk to reach us by no later than 16th February 2012.

The IngredIenTs

In each competition an ingredient has been specified by the sponsor. Your entry must include this ingredient but you are free to use any other ingredient of your choice to create your recipe.

The JudgIng

All entries will be collated by the British Sandwich Association and submitted (without details of the entrant) to an independent judging panel who will be asked to pick the two most creative but commercially viable recipes in each category per region.

Immediately that is done the Association will notify the finalists (two from each competition) and invite them to one of the heats where they will be asked to make up their sandwiches in front of a panel of judges.

The ruLes

All entrants must agree to, and comply with, the following rules:

Each entry must contain the ingredient specified by the sponsor;
Each recipe must be commercially viable – in other words capable of being made and sold successfully in the chosen market (Note: It is important that you state the market it is for plus the sales price)
Each recipe must be sufficiently innovative to be different from existing products on the market;
Contestants must agree to their recipes being publicised and used by the sponsors and BSA for promotional purposes;
Each contestant must agree to make up their sandwich at the Final if they are successful in reaching that stage;
Any changes made to the recipe will result in the entry being eliminated;
The competition is only open to those involved in the commercial sandwich market.

For further information, and free samples of the sponsors’ products for creating your recipes, please contact Pam
Sainsbury on 01291 636341 or email your details to pam@jandmgroup.co.uk

Closing date for completed entries is: 16th February 2012