Categories

To enter an individual award:

  • click on the award name
  • enter the number of nominations you wish to make for this award
  • click 'enter now'

Alternatively, to enter multiple award categories:

  • click the tick box for all award categories you wish to enter
  • click 'PROCESS'. Then enter either log in or create an account

When registering, you will receive an email, click on the link to validate your account. You will need to do this before you can complete your nominations.

You can save and go back to your nomination to complete it right up to the award deadline.

 

An open weight class. A bread of any variety, but must be made with gluten-free flour and gluten-free yeast. Entrants will need to supply TWO samples or EIGHT rolls.

£ 20.00 +VAT (20%)
Qty

An open weight class that can be made using any bread processing technique but applicants must provide written details of how the innovation has developed including processing and ingredient details. Entrants will need to supply TWO samples or EIGHT rolls.

£ 20.00 +VAT (20%)
Qty

Entrants will need to supply TWO 800g bread products made 100% by fermentation using naturally occurring lactobacillus or the capture of wild yeasts through a starter dough. The recipe and method should be enclosed with each entry.

£ 20.00 +VAT (20%)
Qty

Entrants will need to supply TWO 800g bread products made 100% by fermentation using naturally occurring lactobacillus or the capture of wild yeasts through a starter dough. May contain additional ingredients such as nuts, seeds, vegetables and honey. The recipe and method should be enclosed with each entry.

£ 20.00 +VAT (20%)
Qty

Entrants will need to supply TWO standard 800g white loaves baked, they may be floured and/or cut or left plain before baking.

£ 20.00 +VAT (20%)
Qty

Entrants will need to supply TWO 400g bread products made from any combination of grains such as barley, wholewheat, malted wheat, spelt or oats.

£ 20.00 +VAT (20%)
Qty