Welsh Butcher of the Year 2024 – Monday 22nd January 2024

The competition will be held on Monday 22nd January at The ICC Wales, Newport

Complete the application online below

Task One – Butchery

Time: 30 minutes
Meat: 1x Whole Lamb (Roughly 20kg)

Competitors must cut the Whole Lamb into Primal Joints the way you would normally cut them in your own shop/place of eductation.
Butchers will be given 30 minutes to do this but if all competitors finish before the time, the round will end earlier.
Any cleaning of the work area must be done within this time.
Please note no Offal will be included.

Task two – Create products and Display

Time: 1 Hour 20 minutes
Meat: All of the primals from task 1

Butchers will be given 1 hour & 20 minutes of competition time to produce a visually exciting display showcasing their skills and creativity (we really want to see how creative you can be).

You will be provided with a workstation (1800 x 900mm) and a 4ft X 2FT trestle table to display the products on.

The products on display must be clearly labelled, butchers must also provide cooking instructions for the products and note allergens allergens if applicable. – Judges may ask you questions about the products on display.

Competitors will need to produce a variety of products.

All products must be suitable for cooking.

Competitors must create a minimum of two IDENTICAL LAMB PRODUCTS. They must be identical in appearance & size, judges will weigh the products to check consistency.

Competitors must supply their own trays for the display and products MUST NOT overhang the sides or lips of the tray.

Butchers MUST bring the following with them;
• Knives, Saws, chopping boards, and String
• Small equipment required for your products, such as Burger Press, Kebab Machine
• All presentation items including Board/base/background for presentation, trays for display

Butchers ARE allowed to bring and use the following;
• Garnishes – such as; sliced bacon, sausage meat, stuffings such as haggis and black pudding.
• Seasonings – such as; Herbs and Spices
• Sauces and Marinades

PPE MUST be worn where appropriate, Safety shoes are ESSENTIAL.

The competition will provide;
• Waste Bins, Cleaning Products, Bags for end of product.
• The workstation – 1800 x 900 mm
• The display table – 4ft X 2ft trestle table

Butchers are judged on:
• Butcher appearance
• Final Appearance of display
• Creativity
• Technique Speed (Butchery Skills)
• Wastage
• Food Safety and Health & Safety

Penalties and Infractions:
Please note you will receive penalties for any of the following:
• Going over the allowed time
• Late to competition start times
• Uncleanliness of station
• Wastage
• Unsafe working practices, for example, not wearing PPE

The judge’s decision is final in the event of any dispute.
No discussion will be entered into during or after the competition.
Feedback may be available after the competition.

Welsh Butcher of the Year Competition Rules & Conditions

1. Age Limit
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Open to all butchers, aged 16+ there is no upper age limit
Butchers can be working and/or studying for a qualification in a college or establishment anywhere in the World, however, all entrants must be Welsh.

2. Entries
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All entries must be submitted through our website, together with an entry fee of £30.00 (payable via bank transfer or paypal).

Payment Information:
Bank – Account Number: 81734059 | Sort Code: 40-37-13

Last day of acceptance is 15th January 2024.

3. Products
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For task 2 competitors must create a visually exciting display illustrating your technical skills, innovation & creativity.
The products on display must be clearly labeled, butchers must also provide cooking instructions for the products and note allergens allergens if applicable. – Judges may ask you questions about the products on display.
Competitors will need to produce a variety of products.
All products must be suitable for cooking.
Competitors must create a minimum of two IDENTICAL LAMB PRODUCTS.
They must be identical in appearance & size, judges will weigh the products to check consistency.
Competitors will be required to submit a detailed description of each product along with cooking instructions – the judges may ask you questions about this.

4. Time Allowed
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Task 1 – 30 mins
Task 2 – 1 hour & 20 mins

5. Provision of food & equipment
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1x Whole Lamb (Roughly 20kg) will be provided by the organisers
The competition organisers will provide waste tubs, cleaning products and hand washing facilities
A workstation per compeitior – 1800 x 900 mm
A display table per compeitior – 4ft X 2ft trestle table

Butchers MUST bring the following with them;
• Knives, Saws & other cutting equipment required, chopping boards, and String
• Small equipment required for your products, such as Burger Press, Kebab Machine
• All presentation items including Board/base/background for presentation, trays for display

PPE MUST be worn where appropriate, (non-pierce apron & glove as a min) , Safety shoes are ESSENTIAL. – you will not be able to compete without them.

6. Presentation
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Competitors must create a minimum of two IDENTICAL LAMB PRODUCTS.
The products created must be identical in appearance & size, judges will weigh the products to check consistency.

7. Judging
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Butchers are judged on:
• Butcher appearance
• Final Appearance of display
• Creativity
• Technique Speed (Butchery Skills)
• Wastage
• Food Safety and Health & Safety

8. Winner
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The winner of the competition will be announced at the presentation dinner on the evening of Wednesday 24th January 2024 at The ICC Wales each competitor will receive 2 x tickets to the dinner.
If competitors would like additional tickets (charged at £100 per head) please contact the team – office@culinaryassociation.wales

9. General
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a) Failure to comply with these rules will lead to disqualification.
b) Any point can be verified with the Chairman of Judges before the final by letter, the reply will be brought to the notice of the judges prior to the commencement of the competition.
c) The decision of the judges is final and binding. No correspondence will be entered into concerning the judge’s decision.
e) Submission of a product list will constitute an agreement to abide by these rules and conditions.
e) Ingredients and instruction recipes must be provided in English – menu titles may be in Welsh but translations must be provided.
f) product list and cooking instructions will become the property of the Culinary Association of Wales and Sponsors.