BritishCharcuterie.live is putting out a call to the British public to take part in a new contest to find Britain’s Best Charcuterie Boards. They are asking for nominations from restaurants, bars, pubs, cafes and delis who serve a really fabulous selection of charcuterie, of whatever origin. The search is on for the most appealing boards from all over the UK, awarding a monthly finalist and an overall national winner.
Nomination is simple and begins on March 15th – anyone can enter, even bar or pub owners themselves! All they need do is post a good and accurate image of the award-worthy charcuterie board on their Instagram page, tag it @britainsbestcharcuterieboards and @tracklements, add the hashtag #BBCharcuterieBoards and identify the location. Each month there will be one winner chosen by the judges, who include Guy Tullberg MD of Tracklements, Henrietta Green co-founder of BritishCharcuterie.live and Josh Barrie journalist & Charcuterie Lover.
The national winner will be selected from the monthly winners by public vote taking place in the British Charcuterie Tent at BBC Countryfile Live at Blenheim Palace from August 2nd – 5th.
Prize winners and their nominees will enjoy a delicious selection of products from sponsors Tracklements, artisan makers of award-winning condiments, and a pair of tickets for BBC Countryfile Live.
As well as Britain’s Best Charcuterie Boards, BritishCharcuterie.live recently launched the British Charcuterie Awards, the first ever national awards for British Charcuterie makers with judging taking place within The British Charcuterie Tent on August 2nd, the first day of Countryfile Live.
Co-founders Henrietta Green and Charlotte Sharpe-Neal are dedicated to encouraging diversity of production and widening public appreciation of British Charcuterie. There are estimated to be over 400 British charcuterie producers in the UK at present, and the sector is growing. “British charcuterie is much more than just mirroring our foreign cousins. Our producers create great-tasting products, some new with distinctly different ingredients and characteristics, and others echoing our heritage.” says Henrietta Green and Charlotte Sharpe-Neal.
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