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BRITISH CHEESE AWARDS 2017 SCHEDULE

ENTRIES ACCEPTED UNTIL 19 APRIL 2017 BY POST 24 APRIL 2017 ONLINE B&W Cheese sched 2017 AW:Layout 1 06/03/2017 16:17 Page 2

BRITISH CHEESE AWARDS 2017 AT THE ROYAL BATH & WEST SHOW

So Why Enter? Special Awards For all the reasons below and to be judged alongside your peers, to gain exposure and be The winners are chosen from Gold medal part of our on-going campaign to promote winners across a number of categories or are British & Irish . stand alone Awards that do not go forward to Supreme Champion: The following is the list of awards • Best New Cheese and trophies to be awarded • Best Export – Dairy Crest Cup Supreme Champion Mathews & Skailes Cup • Best Goat Cheese • Best Creamery Cheese – Reserve Champion Chris Braund Memorial Trophy K D Maddever Challenge Cup • Best Organic Cheese – Country Awards Gordon Perry Salver Best English Cheese • Best PDO Cheese – Patrick Rance Memorial Trophy Farmhouse Cheesemakers Trophy Best Scottish Cheese • Best Dairy Product (non cheese) – Jeff Reade Memorial Trophy Dairy Produce Trophy Best Welsh Cheese • Best Show Dressed Cheese (Territorials) – Dougal Campbell Memorial Trophy R&B Longman Trophy

Best Irish Cheese • Young Cheesemonger Eugene Burns Memorial Trophy • Best Specialist Cheesemaker Main Category Awards (new in 2017) The winners of the following categories go • Champion Retailer forward to Supreme Champion: • Du Pont Grand Prix Class • Best Fresh • Best Packaging Award • Best Soft White Due to their value – some trophies will • Best Semi-Soft not be able to leave the Showground. • Best Cheddar – WM Cary & Son Rose Bowl • Best Territorial – Aplin & Barrett Trophy • Best Modern British • Best Blue • Best Flavour-Added 2 B&W Cheese sched 2017 AW:Layout 1 06/03/2017 16:17 Page 3

BIGGEST COMPETITION FOR BRITISH CHEESE

The British Cheese Awards are now in their 24th CHEDDAR is divided into two major areas, year and continue to attract entries from over those made with traditional starter cultures and 75% of UK producers. The Awards are sweet Modern Cheddar – those made using hosted at the Royal Bath & West Show in Helvetica starter cultures. Make sure you enter Shepton Mallet, Somerset. your cheddar in the correct class.

The Awards feature categories designed to Judging Criteria highlight the diversity and quality of British cheese To maintain our reputation of being the most which last year included: prestigious competition for British cheese and our • 903 cow, sheep, goat and buffalo cheeses standard of excellence only 1/3 of cheeses entered receive a Gold, Silver or Bronze medal; the • 85 blue cheeses following outlines the judging criteria:

• 119 flavoured/blended cheeses Presentation/Appearance 10 Texture and Body 15 • 90 goats milk cheeses Aroma, Flavour, Balance 25 • 62 PDO-PGI cheeses Gold 50 – 46 faultless The Judging System Silver 45 – 41 excellent The British Cheese Awards judges award as many, Bronze 40 – 36 very good 35 – 31 good or as few, Gold, Silver or Bronze medals in a class 30 – 26 acceptable as they deem appropriate but to maintain a standard of excellence no more than 35% of 25 – 1 fundamentally medals are awarded overall. flawed

The Categories and Classes Details of the categories and classes are listed on pages 6 to 10.

Peter Mitchell – Chairman

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KEY DATES

ENTRIES CLOSE – WEDNESDAY 19 APRIL Royal Bath & West Show (PAPER), MONDAY 24 APRIL (ONLINE) Wednesday 31 May – Saturday 3 June MAJOR PRESS RELEASE FRIDAY 28 APRIL Over 130,000 visitors come to the show each year. Thousands enjoy looking at and tasting the entries. ENTRIES TO PETER GREEN WEDNESDAY 24 With over 1,000 cheeses expected again we plan TO FRIDAY 26 MAY INCLUSIVE to ensure visitors get the opportunity to taste, DELIVERIES BY HAND TUESDAY 30 MAY smell and experience the extraordinary diversity and complexity of British cheese.

British Cheese Marquee British Cheese Awards 2017 Building on the success of a dedicated selling area, Producers will be able to sell their cheese Wednesday 31 May and/or dairy products in a marquee adjacent to the The Judging 9.00am – 1.00pm Awards on a busy avenue. So if you want to be The Awards Dinner 7.30pm – 11.30pm seen, heard and tasted contact Sandie Collishaw on 01749 822 231 or [email protected] to book a stand (3m x 3m space within Delivery Instructions Summary concrete based marquee £500 + VAT)

Tuesday 30 May Entries will be received (by hand or courier) at the Showground from 9.00 am to 3.00 pm

Wednesday 24 – Friday 26 May Peter Green Chilled in Shepton Mallet has generously offered to receive early entries. Full details will be sent with your show labels.

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HOW TO ENTER

Send them now or enter online – it only Media & PR Coverage takes 15 minutes. Promoting British Cheese Categories & Classes A list by county of cheeses and cheesemakers who Use the guide to decide into which class your have entered* is emailed to key retailers, cheese should be entered. wholesalers and media early May, *entries received by the 3 April will be included. If in doubt call or email us the name, age, size and weight of your cheese and we will help Results will be emailed (and tweeted) to ‘thousands with classification. of cheese lovers, the media, retailers and chefs around the world’. Entry & Packaging Form Complete and return with your PAYMENT Raise Your Profile SUMMARY FORM The medals are used by cheesemakers, Retailer Form supermarkets and retailers on packaging, POS The forms must be completed by the Retailer material and promotions. So if you have won a concerned not the cheesemakers involved. medal or an award in the past why not use it on your packaging and on your website! Return with the PAYMENT SUMMARY FORM Email – [email protected] for the artwork. Payment Summary Form Complete and return with ENTRY FORM and AWARDS DINNER FORM.

Awards Dinner Booking Form Held in the Members Marquee at The Showground, the dinner will be the usual relaxed style evening that cheesemakers and sponsors have come to love.

Quantity to Enter Small cheeses • Minimum 600gm or 3 cheeses • Enter cheeses weighing less than 1 kg whole

Large cheeses • Minimum 1.5kg and maximum 15kg

Marks will not be lost or gained for how a cheese is cut or wrapped.

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DEFINITION OF THE 7 MAIN CATEGORIES

Using the 'rind' method below, you WASH RIND Some are 'washed' in brine creating an orange/pink can categorise 99% of all cheeses rind with a strong, piquant flavour and aroma. into one of six types – which is the system we use when organising the HARD (Thick, dense rind often waxed, clothbound or oiled) cheeses for the judges at the British Examples: Cheddar, Wensleydale, Cheshire

Cheese Awards. These range from small truckles with a fine crumbly FRESH CHEESES (No rind) texture and only a week or 2 old to hard 36 month Examples: Cream Cheese, Feta, Mozzarella old cheddars. They can be made with cow, goat, ewe or buffalo milk. Many are packed in moulds Typically only 1-15 days old without time to develop lined with cheesecloth and firmly pressed. a rind and only a subtle 'lactic' flavour. Often covered with leaves, herbs or rolled in ash. BLUE (Gritty, rough, dry or sticky) Examples: Stilton, Barkham Blue, AGED FRESH WRINKLED (Whitish, blue or grey rind) Traditional British blues have dry crusty rinds and Examples – St Tola, Aged Cerney, internal blueing however modern cheesemakers Crottin, Pablo Cabrito often make more European style blues with higher internal moisture and sticky, grey-blue rinds. Some Some Fresh cheeses are left to dry out, the rind blues are made by encouraging the blue mould to wrinkles and Geotricum and other moulds – from grow on the outside. white, to bluish grey – develop, creating a more pronounced flavour. Traditionally made with goats’ FLAVOUR ADDED milk but can be made with any milk. (Typically barely formed rind) Examples: Smoked Cheddar, Wensleydale with SOFT WHITE (White Fuzzy Rind) Cranberries, Examples: Tunworth, Flower Marie, Somerset Brie These are hard cheese where the ingredients are The curd retains much of the whey, ensuring the added to the fresh curd so they aged together or cheese becomes soft and creamy and grows a the cheese is wrapped with an ingredient for white mould, Penicillin candidum. Unpasteurised example Cornish Yarg wrapped in nettles. varieties develop a reddish-brown ferment on the rind whereas pasteurised versions are more 'Persil' BLENDED OR REFORMED CHEESES white in appearance. Some are made by adding These are also made by adding flavour however cream to the milk. they are made by taking a young cheese, and blending it with a variety of flavourings then SEMI-SOFT (Brown-orange to grey-brown) pressing or reforming the cheese into a new shape. Examples: , , Flavours range from smoked to nuts, fruit, and Gubbeen, Ardrahan spices, herbs even chocolate or salmon. The curd is placed in moulds and typically lightly SEMI-SOFT or SOFT WHITE cheese with pressed to ensure the texture is supple, elastic or added flavours are entered into their even almost liquid. Some are encouraged to respective classes rather than in develop a multitude of moulds which are regularly FLAVOUR ADDED. brushed off building up a thickish rind, protecting the cheese and allowing it to mature.

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CATEGORIES & CLASSES 2017

CODE CLASS NAME Notes/Changes FRESH CHEESE – Classic Examples Feta, Mozzarella, Cream cheese, Aged Cerney 1 Fromage Frais 2 Feta Style Cheeses 3 Stretch Curd Cheese 4 Other Cooking Cheese – Cow 5 Other Cooking Cheese – Non-Cow 6 Cottage cheese 7 Lactic Cow 8 Lactic Goat 9 Lactic Ewe or Buffalo 10 Aged Fresh Cheeses Those with Geotricum type moulds SOFT-WHITE CHEESE – Classic Examples: Flower Marie, Somerset Brie 11 Cow [up to 500gm] 12 Cow [over 500gm] 13 Cow [with added cream] 14 Goat 15 Ewe or Buffalo SEMI-SOFT CHEESE – Classic Examples: Stinking Bishop, Celtic Gold, Gubbeen 16 Rind Washed – Soft 17 Rind Washed – Other 18 Cow 19 Non-Cow HARD CHEESE: TRADITIONAL – Classic Examples: Cheddar, Cheshire, CHEDDAR 20 Mild (open to traditional or block) Mild up to 6 months 21 Mature Traditional Classic Mature 7 – 12 months Those made with 22 Modern Helveticus starter 23 Mature Block Classic culture (Modern) 24 Modern will be judged separately from 25 Extra Mature Trad Classic Ex Mature those made with 26 Modern 13 – 18 months traditional 27 Extra Mature Block Classic cultures. 28 Modern ALL are eligible for BEST CHEDDAR 29 Vintage Trad [18+] Vintage 30 Vintage Block [18+] 18+ months 31 PDO Cheddar 32 Reformed & Mini Cheddars 33 The DuPont Danisco Grand Prix Mature Cheddar Any weight CHESHIRE 34 Coloured/White Traditional 35 Coloured/White block LANCASHIRE 36 Tasty Traditional 37 Tasty Block

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CATEGORIES & CLASSES 2017

CODE CLASS NAME Notes/Changes HARD CHEESE – LANCASHIRE – Continued 38 Creamy Traditional 39 Creamy Block 40 Crumbly [Acid] Lancashire 41 Crumbly [Acid] Lancashire Block Red Leicester 42 Traditional 43 Block Wensleydale 44 Traditional 45 Block The Gloucesters 46 Double Gloucester Traditional 47 Double Gloucester Block 48 Single Gloucester PDO Caerphilly 49 Traditional 50 Block Other Territorials – Hard, traditional cheese not listed above 51 White Stilton 52 Derby & Sage Derby 53 Other HARD CHEESE – MODERN BRITISH (also including rind washed) 54 Cow [up to 3 months] 55 Cow [3 – 4 months] 56 Cow [4 – 6 months] 57 Cow [7 – 12 months] 58 Cow [over 12 months] 59 Goat [up to 3 months] 60 Goat [over 3 months] 61 Ewe [up to 3 months] 62 Ewe [over 3 months] 63 Buffalo [Hard] 64 Other – European Style BLUE CHEESE – all cheeses with blue mould including Soft White 65 Stilton, whole 66 Stilton, cut in half 67 Shropshire Blue, whole 68 Shropshire Blue, cut in half 69 Blue Cow [up to 6 weeks] 70 Blue Cow [6 – 12 weeks] 71 Blue Cow [Over 12 weeks] 72 Blue Goat / Ewe / Buffalo 73 Soft White Blue [Any milk] 74 External Blueing [Any milk]

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CATEGORIES & CLASSES 2017

CODE CLASS NAME Notes/Changes FLAVOUR ADDED CHEESE Traditionally Flavoured or Coated cheeses (non blended cheeses) 75 Dessert / Fruit / Sweet/ Nuts/ Seeds/ Spices 76 Smoked – Cheddar 77 Goat /Ewe/ Buffalo 78 Territorials 79 Other 80 Chives/Onions/Pepper/Chilli/Garlic 81 Herbs /Leaves/ Foliage 82 Other FLAVOUR ADDED CHEESE – (blended cheeses) 83 Blended – Sweet 84 Blended – Savoury 85 Blended – with Garlic/Pepper/Chilli 86 Blended – Smoked REDUCED FAT CHEESE 87 Hard [17-22%] 88 Hard Half Fat [less than 17%] 89 Other NEW CHEESES 90 Fresh – plain 91 Fresh – flavoured 92 Soft White Open to any cheese created 93 Semi-Soft since January 2016 and not 94 Hard – Cow previously entered in the British Cheese Awards 95 Hard – Goat / Ewe /Buffalo 96 Blue 97 Flavour Added Sweet 98 Flavour Added Savoury EXPORT CHEESE 99 Soft / Semi-Soft 100 Cheddar 101 Other Territorial Open to any cheese currently being EXPORTED 102 Modern British Cow 103 Goat/Ewe/Buffalo To be shown in final 104 Blue – Stilton branded packaging 105 – Other 106 Flavour Added/Blended – Sweet 107 Flavour Added/Blended – Savoury

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CATEGORIES & CLASSES 2017

CODE CLASS NAME Notes/Changes RETAILER CLASSES 108 Fresh/ Soft White/ Semi-soft 109 Cheddar [up to 12 months] Judged on how well the 110 Cheddar [over 12 months] product description matches the 111 Red Leicester actual product. 112 Other Territorials An overall winner will be chosen 113 Modern British Hard from the Gold medals. 114 Blues – Traditional Open to British retailers with over 15 115 Blues – Modern stores. Cheeses are ENTERED by 116 Flavour Added the Supermarket but PURCHASED 117 Reduced Fat IN STORE by the organisers. 118 Dairy Products [plain] Butter 119 Cream 120 Yoghurt PACKAGING 121 Any British made cheese in branded packaging Judged on appearance. DAIRY PRODUCTS 122 Butter – unsalted 123 Butter – salted 124 Butter – flavoured 125 Whey Butter 126 Branded Butter To be shown in final branded packaging 127 Clotted Cream 128 Double Cream 129 Yoghurt – plain [set] 130 – plain [stirred] 131 Yoghurt – low fat plain 132 Yoghurt – Greek style plain 133 Yoghurt – flavoured 134 Yoghurt – fruit [stirred] 135 Branded Yoghurt To be shown in final branded packaging

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RULES OF ENTRY

ENTRY DETAILS • All entries will be in an air-conditioned room. • Cheeses and dairy products must be made in However the Show cannot guarantee the UK – from milk produced in the cheeses will be held at an appropriate or British Isles or Ireland. consistent temperature during the complete period of the Show. • Check you have paid the correct fee based on your overall annual average production • Cheeses are NOT JUDGED on how well they (not per cheese) are dressed, cut or wrapped unless specified in the class description. • Any one type of cheese can be entered into more than one class but not more than once • Make copies of the ENTRY FORMS so you into the same class. know which cheeses you have entered.

• Cheeses should not have been bored or ironed • Producers agree not to hold the organisers more than once. responsible for any accident, loss or damage from whatever cause arising to any exhibit or • Any labelling on the entry (except in packaging non-delivery of the same. classes) which makes the producer identifiable will be disqualified. Advertising material may be • At the end of the show Cheese deemed fit for sent to be put with entry after judging. consumption will be sold, with all proceeds going to charity. • The organisers reserve the right to cancel or alter categories/classes without notification.

• No refunds will be given due to mis-interpretation of regulations.

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RULES OF ENTRY

Entry Fee (includes 20% vat) Best Show Dressed Cheese Based on overall average annual volume – If you wish your cheese to be judged in this NOT volume per cheese: category then enter it into its relevant class as a whole cheese dressed and it will be judged £15.00 / entry Up to 25 tonnes/year during the show. £22.50 / entry 25 – 60 tonnes/year Best PDO Cheese £32.50 / entry 60 – 120 tonnes/year Any PDO cheeses that win a GOLD medal are eligible for this award but please indicate on your £45.00 / entry More than 120 tonnes/year Entry Form which cheese has PDO status. £45.00 / entry All retailer entries General Info Retailer Category Entries received by 3 April will be included in our • Open to any British retailer with over 15 stores first major press release

• Cheeses must be entered by retailer but entries Delivery details and labels for your cheese will not will be purchased by organisers be sent out until 15 May.

Flavour Added & Blended Cheeses Entries can ONLY be made by the Cheesemaker Please make sure you indicate which category however wholesalers can deliver the cheeses on your cheese belongs in behalf of a cheesemaker and retailers can request the cheesemaker to enter a cheese, • Flavour Added Cheeses have the ingredients with a unique recipe, on their behalf but full added at time of making details must be provided. • Blended Cheeses are made by blending the Full Terms & Conditions can be viewed at ingredients with the cheese and reformed www.bathandwest.com or www.britishcheeseawards.com Export Category • Open to British cheese currently being sold Contact Details outside Britain and Ireland. Irish cheeses are Cheese Entries Rachael Hann 01749 822215 NOT eligible. Stands Sandie Collishaw 01749 822231 • Export entries should be delivered with your other entries but must be an individual cheese PR and Media Jonathan Hall 01749 822210

Best Specialist Cheesemaker Award Deliveries Rachael Hann 01749 822215 Any Gold award winning cheeses made by a member of the Specialist Cheesemakers Association will be eligible for this Award but please indicate on your Entry Form that you are a member. 12 B&W Cheese sched 2017 AW:Layout 1 06/03/2017 16:18 Page 13

BRITISH CHEESE AWARDS TERMS & CONDITIONS

ENTRIES TICKETS 1 Entries may be made: 9 Day tickets will be issued as follows: (a) On the printed entry form obtained from Rachael Hann, British Cheese Awards, Bath & 1 entry – 1 ticket West Shows Limited, The Showground, 3 entries – 2 tickets Shepton Mallet, BA4 6QN, or download an entry form from the web site 6 entries and more – 3 tickets (www.bathandwest.com or www.britishcheeseawards.com). Additional tickets may be purchased at the pre-show saver prices by referring to the Bath & (b) Paper Entry Forms, together with the West Show web site (www.bathandwest.com) correct Entry Fees must reach The Showground not later than Monday, DISQUALIFICATION 19 April. 10 If it shall be proved to the satisfaction of the (c) CONDITION OF ENTRY IS THAT ALL Stewards or Show that an exhibitor or EXHIBITORS NAMES AND ADDRESSES competitor has knowingly signed an incorrect WILL BE USED IN PRINT. certificate, or has attempted to obtain a prize by any other unfair means at this or any other 2 Every exhibitor or competitor is requested to Agricultural Society’s Show, the Show shall examine carefully the list of prizes and have the power to decline his or her entries, conditions as he or she will be held to cancel all awards made to him or her, to responsible for the correctness of the disqualify him or her from exhibiting or certificate of entry. NO REFUNDS WILL BE competing at futures Shows, and to give GIVEN DUE TO MIS-INTERPRETATION OF publicity to their action in this respect. REGULATIONS. INFRINGEMENT OF REGULATIONS 3 If an exhibitor or competitor fails, when called 11 All exhibits, and all persons in charge of the upon by the Stewards or Show to prove the same, will be subject to the orders, regulations correctness of his or her certificate of entry to and rules of the Show, and the Stewards shall their satisfaction, the entry may be disqualified have the power to remove from the Ground and any award made to it cancelled. the property belonging to, and to cancel the 4 Products not held at the temperature required admission ticket of, any exhibitor who shall by law (Food Safety Act 1990) must not be infringe any of the regulations or conditions of sold. A disclaimer stating this will be on the Show, or who shall refuse to comply with display at the Show. any instructions given by the Stewards, without any responsibility attaching to the 5 BEST SHOW DRESSED CHEESE – this is not Stewards or the Shows Company in a separate class so if you want to be included consequence of such removal. in the judging you just need to enter a whole, traditionally dressed cheese in 12 Any infringement of any of these or any other its relevant class. prescribed regulations or conditions will subject the exhibitor or competitor to a fine of 6 RETAILER CLASSES – Open to British £50 by the Stewards, and to the forfeiture, by Retailers with over 15 stores. Cheeses to be order of the Shows Company, of any prize to ENTERED by the Retailer but PURCHASED IN which he or she may be entitled (in addition to STORE by the organisers. all other consequences attaching to such infringement). RECEPTION AND REMOVAL OF EXHIBITS 7 The carriage of exhibits must in all cases be paid by the exhibitor. No exhibits subject to charges will be received by the Officers of the Show. 8 Exhibitors must make their own arrangements for the return of their exhibits and the containers in which they are packed, as the Show cannot undertake this work. 13 B&W Cheese sched 2017 AW:Layout 1 06/03/2017 16:18 Page 14

BRITISH CHEESE AWARDS TERMS & CONDITIONS – CONTINUED

AWARDS ADJUDICTION OF PRIZES 13 The Show reserves to itself the right to 17 The Judges are instructed as follows, and withhold any prize, if, in the opinion of the entries are received subject to this: Stewards, the conditions and regulations have not been properly complied with. Only the (a) Not to award any prize or commendation signed awards of the judges are accepted as unless the entry possess sufficient merit, or evidence that a prize has been awarded, and sufficiently fulfils the requirements. the production of the prize card by an (b) To draw the attention of the Stewards to exhibitor will not entitle him to the prize. any exhibit which has been improperly 14 In no case shall a prize be awarded unless the prepared for exhibition or is wrongly entered. Judge deems the entry to have sufficient (c) Immediately after the judging to deliver to merit; and where there is only a small entry in the Stewards their signed awards, stating the a class and the judge considers the exhibits numbers to which the prizes are adjudged, unworthy of the highest prize offered, it shall and noting all disqualifications. be in his power to award a lower prize. 18 Should any questions arise upon which the 15 Only a selection of prizes will be presented on Judges may desire a further opinion, the Wednesday 31 May. Prize winners will be Stewards will call upon the referee. If a judge notified of the arrangement for collection of in the British Cheese Awards Section finds their awards. Uncollected trophies will not be before him an exhibit which he has had an forwarded by the Show. The cost of returning interest in he shall place all the other exhibits a trophy must be borne by the holder and not in the class and call in the Shows referee to the Show. place the exhibit in question.

OBJECTIONS SHOWGROUND NOTICES 16 Any exhibitor wishing to lodge an objection 19 No person shall be allowed to fix any placard against an exhibitor or competitor must make or take down any official placard in the the same in writing on a form to be obtained Showground without the written permission of from the Show Office, and deposit with him the Stewards. the sum of £50. If on investigation the objection is not sustained to the satisfaction of 20 After judging is completed the Stewards will the Stewards, the sum thus deposited shall, at affix labels on the cheeses denoting variety of the discretion of the Company, be forfeited to cheese. Exhibitors may add promotional the funds of The Show. All objections must be material to their entries after judging. delivered to the Show Office in the Showground on the day on which the award RESPONSIBILITY is made, and no objections will be 21 The Show will not be responsible in any way subsequently received, unless a satisfactory for any article, plant, machinery or object of reason by assigned for the delay. The any kind exhibited on the Showground. The Stewards will consider such objections at the exhibitor shall assume full responsibility Show Office, at which time and place any therefore, including liability for all claims arising person making the objection must attend or out of the exhibition, handling or housing of be represented by an authorised agent. The such exhibits and the conduct of the stand decision of the Stewards shall be final. generally. The exhibitor shall indemnify the Show against all claims, damages or expenses whatsoever in any way arising out of the presence of the exhibitor or his exhibits on the Showground. Acceptance of the foregoing provisions shall be a condition of entry.

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BRITISH CHEESE AWARDS TERMS & CONDITIONS – CONTINUED

DISCLAIMER OF LIABILITY CHIEF EXECUTIVE 22 In this clause the term exhibitor shall include Bath & West Shows Limited persons taking part in any competition or Telephone: 01749 822200 display arranged by the Show and the owner The Showground of animal, plant, machinery or other thing Shepton Mallet involved in any such competition or display or www.bathandwest.com otherwise exhibited on the Showground. Save for death or personal injury caused by the BA4 6QN negligence of the Company, its servants or Company Reg. No. 8680261 agents, the Show will not be responsible for death, injury, disease, damage or loss caused to any exhibitor or to his or her servant or agent or to any animal, article, plant, machinery or thing or whatever nature brought onto the Showground by the said exhibitor from whatever cause, death, injury, disease, damage or loss arises.

HEALTH AND SAFETY REGULATIONS 23 Exhibitors are reminded that they must conform to the requirements of the Health and Safety at Work etc. Act 1974 (as amended), the Highly Flammable Liquids and Liquefied Petroleum Gases Regulations 1972 (as amended). Exhibitors must also comply with The Disability and Discrimination Act. The Regulatory Reform Act 2005, Health Act 2006 incorporating the Smokefree Legislation, Environmental Health Officers and Fire Officers will be in attendance at the Show and have their appropriate authority. 24 Smoking is prohibited in all buildings.

INTERPRETATION OF CONDITIONS 25 The Company reserves to itself the sole and absolute right to interpret these or any other prescribed conditions and regulations, or prize sheets, and to arbitrarily settle and determine all matters, questions or differences in regard thereto, or otherwise arising out of, or connected with, or incidental to the Show. Also to refuse and cancel any entries, disqualify exhibitors, prohibit exhibition of entries, vary or cancel awards or prizes and relax conditions, as the Company may deem expedient.

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A SYMBOL OF EXCELLENCE FOR BRITISH CHEESE