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ENTRY CLOSING DATE JUDGING DAY AWARDS LUNCH 31St October 20Th November 14Th January 2019 2019 2020

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ENTRY CLOSING DATE JUDGING DAY AWARDS LUNCH 31St October 20Th November 14Th January 2019 2019 2020 ENTRY CLOSING DATE JUDGING DAY AWARDS LUNCH 31st October 20th November 14th January 2019 2019 2020 AWARDS PARTNER 2020 ENTRY FORM Please complete this tear off form in Entries must be received by: BLOCK CAPITALS, and return to: ST Lucy Wheeler, Scottish Bakers, THURSDAY 31 Unit 2 Halbeath Interchange, OCTOBER 2019 Kingseat Road, Dunfermline, KY11 8RY Entries received after this Tel: 01383 661 555 date will not be accepted Email: [email protected] YOUR DETAILS FIRST NAME/SURNAME BUSINESS NAME (*Please state name you would wish to be used on any awards if successful) ADDRESS POSTCODE TEL. NO. EMAIL ADDRESS ENTER AMOUNT A) SCOTCH PIE £ Only one entry per company @ £25 B) SAUSAGE ROLL £ Only one entry per company @ £20 C) BRIDIE (Steak or Mince, please tick) Steak Mince Only one entry per company @ £20 £ D) MACARONI PIE £ Only one entry per company @ £20 E) SPECIALITY SAVOURY PRODUCT £20 per product entered (list entries overleaf) £ No. of entries: F) APPLE PIE (Only one entry per company @ £20) Product Name: £ G SCOTTISH FOOTBALL PIES & SAVOURIES Only one entry per club @ £20 (list entries overleaf) £ No. of entries: TOTAL £ (please make cheques payable to SCOTTISH BAKERS) www.worldchampionshipscotchpieawards.org SPECIALITY PRODUCT ENTRIES: Please list names of your products against the category entered in. Entries are restricted to five in total across any of the sub categories SUB CATEGORY (PLEASE TICK) NAME OF PRODUCT (THIS MUST BE DECLARED) PRODUCT ENTRY 1 HOT SAVOURY (*INCLUDES FISH) COLD SAVOURY (*INCLUDES FISH) STEAK PIE (HAND HELD) VEGETARIAN SAVOURY HAGGIS SAVOURY PRODUCT ENTRY 2 HOT SAVOURY (*INCLUDES FISH) COLD SAVOURY (*INCLUDES FISH) STEAK PIE (HAND HELD) VEGETARIAN SAVOURY HAGGIS SAVOURY PRODUCT ENTRY 3 HOT SAVOURY (*INCLUDES FISH) COLD SAVOURY (*INCLUDES FISH) STEAK PIE (HAND HELD) VEGETARIAN SAVOURY HAGGIS SAVOURY PRODUCT ENTRY 4 HOT SAVOURY (*INCLUDES FISH) COLD SAVOURY (*INCLUDES FISH) STEAK PIE (HAND HELD) VEGETARIAN SAVOURY HAGGIS SAVOURY PRODUCT ENTRY 5 HOT SAVOURY (*INCLUDES FISH) COLD SAVOURY (*INCLUDES FISH) STEAK PIE (HAND HELD) VEGETARIAN SAVOURY HAGGIS SAVOURY FOOTBALL PIES & SAVOURIES ENTRIES (*for additional entries please supply on an separate sheet) NAME OF SAVOURY NAME OF CLUB ENTRY 1 ENTRY 2 ENTRY 3 ENTRY 4 www.worldchampionshipscotchpieawards.org MYSTERY SHOPPING DECLARATION I declare that the products I have entered into the competition are available for retail sale. Should my products be part of a mystery shop following judging day, they can be readily purchased from: SHOP/RETAIL OUTLET: SHOP/RETAIL OUTLET: SHOP/RETAIL OUTLET: LOCAL PRESS Please list your local press. We will send out a press release on your behalf. * Please remember that although we will send press releases on your behalf (only after your approval) we cannot guarantee press coverage as it is solely based on the discretion of the editor. NAME OF YOUR LOCAL PRESS NAME OF YOUR LOCAL PRESS NAME OF YOUR LOCAL PRESS NAME OF YOUR LOCAL PRESS NAME OF YOUR LOCAL PRESS NAME OF YOUR LOCAL PRESS PAYMENT METHOD BACS SCOTTISH BAKERS, Sort Code: 82-67-25, Account No: 10046201 CHEQUE (Made payable to SCOTTISH BAKERS) Alternatively you can complete the entry form and pay online via the website: www.worldchampionshipscotchpieawards.org I declare that I have read and understood the entry information and rules of the competition SIGNATURE: www.worldchampionshipscotchpieawards.org AWARDS PARTNER ENTRY INFORMATION & RULES **PLEASE READ THIS CAREFULLY** 1 Only fully paid entries will be judged and only 6 You will receive one Scotch Pie label, and where Beef or Mutton/Lamb may be used in the Scotch appropriate one Bridie label, one Sausage Roll Pies. Entries must be received by Thursday 31st label, one Football Pie/Savoury label and one October 2019. numbered label for each named Speciality Savoury entry. Labels must accompany each individual 2 Entry is only open to registered food businesses. entry. No other identification may be included but the business name must be clearly visible on the outer packaging. 3 Each entry should be made by the entrant and Should you not receive your labels by 15th consist of three baked products (or two for Apple November contact Lucy Wheeler on 01383 Pie category). 661 555 or email [email protected] The Scotch Pie category and other classes selected All the products will be tasted hot unless 7 4 by the Head Judge will be subject to a second tier otherwise stated on the entry form. of judging. In these categories the top products selected by the judges at Carnegie Conference Products should be delivered to: Centre on 20th November will be mystery shopped 5 and the prize winners decided by a team of Carnegie Conference Centre, independent judges. Halbeath Road, Dunfermline KY11 8DY 8 The winner of The Scotch Pie Category will be between 9-00am and 11-30am on Wednesday 20th declared the WORLD CHAMPION for the year 2020. November 2019. Judging will take place that day. They will also receive the WORLD CHAMPIONSHIP TROPHY to keep for one year. The winner of the Entrants should ensure that products arrive in the Speciality section will receive The MacLean Cup to best possible condition. It is recommended that keep for one year polystyrene boxes and ice packs be used but please remain ‘green’ and don’t over package your entries. All entries must comply with all current food laws and regulations. Winning products may be Car parking is available, accessed via the entrance subjected to independent analysis. next to the Holiday Inn Express. No late entries will be accepted. The Conference Centre telephone number is 0844 248 0141. Parcel Delivery /Courier Services are available throughout Scotland and England. ANY PRE-EVENT QUESTIONS SHOULD BE DIRECTED TO LUCY WHEELER ON 01383 661 555 OR [email protected] www.worldchampionshipscotchpieawards.org CLASS RULES & DEFINITIONS FAILURE TO COMPLY WITH THE CLASS DEFINITION MAY RESULT IN DISQUALIFICATION ALL PRODUCTS MUST: • be fully cooked, either baked or steamed • have been prepared in a food safe manner • comply with Statutory regulations • be typical of the product class as defined • comply with the class regulations • have pastry as defined and may be, puff, shortcrust, pie, filo or suet • comply with any size or weight requirement of the class • have a pastry carrier although in speciality classes can have a vegetable topping. A. SCOTCH PIE Scotch Pie must comprise of a machine raised, automatic or manual, round shell of pie pastry. The pie will not be presented in an aluminium foil. Ingredients for the filling will be minced beef, lamb, mutton or a combination with the addition of seasoning, rusk, stock or water. A cereal or soya binder may be added, but not vegetables. The pie will have a pastry lid produced from pie pastry. B. SAUSAGE ROLL Sausage Roll must be produced from Puff Pastry and have a filling comprising of minced beef, or pork with rusk, seasoning, cereal or soya binder and stock or water. The addition of colouring, preferably natural, is permitted. C. BRIDIE BRIDIE - PUFF PASTRY Bridie will have a beef filling either minced or cubed and may contain as an addition rusk, seasoning, optional onion, cereal/vegetable or soya binder, water or stock. Any cereal or soya binder must not be at an added level that is considered a filler. The filling must be encased with PUFF PASTRY. BRIDIE - PIE PASTRY A savoury Bridie will have a cooked shredded or cubed steak filling with ingredients as used for the standard puff pastry Bridie. No vegetable other than onion is acceptable. The filling will be encased with SAVOURY SHORTCRUST PIE PASTRY D. MACARONI PIE Macaroni Pie must comprise of a machine raised, automatic or manual, round shell of pie pastry. The pie will not be presented in an aluminium foil. Ingredients for the filling will be, macaroni, sauce, cheese and seasoning. The pie should be open topped with no pastry lid and finished with grated cheese. NB. Any other macaroni products should be entered into the Savoury category. E.1. HOT STEAK PIE (HAND HELD) Steak Pie must be cooked beef with the addition of permitted seasoning, herbs, thickener and flavouring. The filling should preferably be encased or topped with pastry either shortcrust, puff or a combination of both. The pie will be presented either in a foil or, if baked in a metal tin, out of the baking tin. The pie should have a maximum finished weight of 250 grams. www.worldchampionshipscotchpieawards.org CLASS RULES & DEFINITIONS FAILURE TO COMPLY WITH THE CLASS DEFINITION MAY RESULT IN DISQUALIFICATION E.2. HOT SAVOURY This can be any savoury product intended to be eaten hot. Any combination of edible ingredients may be used, including FISH. Generally, the product will not be VEGETARIAN, although not compulsory, and must include pastry as the carrier. E.3. COLD SAVOURY This can be any savoury product intended to be eaten cold. Any combination of edible ingredients may be used, including FISH. Generally, the product will not be VEGETARIAN, although not compulsory, and must include pastry as the carrier. E.4. HAGGIS SAVOURY Haggis with any combination of edible ingredients to be eaten HOT. The filling should be in pastry carrier, either shortcrust, puff, filo or a combination of pastries. The product may be presented in a foil, or if baked in a tin, out of the baking tin. A vegetable topping is allowed. NB Vegetarian haggis products should be entered into the Vegetarian savoury category. E.5. VEGETARIAN HOT OR COLD This savoury must be produced from edible ingredients that fully comply with the definition of VEGETARIAN. Lacto vegetarian is acceptable. The product must be presented baked and will be defined as eaten HOT unless clearly stated to be eaten COLD, and have pastry as the carrier.
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