The Judges

The first four rounds will take place at the Guild of Fine Food on Southwark Street, London over two days in March. The judges are drawn from all around the food scene from chefs, to food writers, to restaurateurs and food business owners – many of these most respected faces of our food scene will go through each product submitted. The finalists will be announced soon after and finalist producers will be notified. Only products accepted via our online forms may be entered and each category has a maximum of 80 products and a maximum of two per producer per category. It will be strictly on a first come first served basis so please do not delay entering and risk missing out.

The final round of ten meats per category will be judged by our expert final panel chaired by the Guild of Fine Food’s Mick Whitworth and including some of the most renowned food personalities in the British food scene live at the British Cured Meat Festival on Sunday May 27th at Borough Market and the Award Ceremony will follow judging. We urge all producers submitting product to ensure they secure tickets for the festival (which includes the awards ceremony) if they can as this will be a great day out for our industry and of course you may well be one of the lucky winners.

José Pizarro

Acclaimed Spanish chef & restaurateur

Simon Rimmer

TV presenter, chef and Strictly Come Dancing star

Richard Turner

Chef, restaurateur, writer and meat expert

Dan Doherty

Chef director at Duck & Waffle Group

Sabrina Ghayour

Multi-award winning British-Iranian chef & food writer

Xanthe Clay

Daily Telegraph food writer

Mick Whitworth

Editor of Fine Food Digest and charcuterie lead at Guild of Fine Food

Bernadette Lalonde

Buyer for Harrods Food Hall

Steven Lamb

River Cottage curing & smoking expert.

Calum Franklin

Renowned Head Chef and celebrated pie maker

Tim Maddams

Private chef, writer, presenter and cookery teacher

Lisa Markwell

Lisa Markwell is the food editor of the Sunday Times - writing and editing across all aspects of food - including restaurants, produce and cookbooks. She is also editor of CODE Hospitality, writing the weekly bulletin and editing the Quarterly magazine. Previously the editor and restaurant critic of The Independent on Sunday, she retrained as a chef last year, leaving Leiths School of Food and Wine with a diploma at distinction level and has worked as a private chef