CORPORATE HOSPITALITY & EVENTS ENTRY FORM
In the first round of the judging process, your establishment will be marked on the answers that you provide here. Therefore please make sure you give accurate answers in as much detail as possible.
Entry opens 27th May and closes on 31st August 2014
Entry Criteria
To be able to enter the FreeFrom Eating Out Awards you must be able to offer within your suggested menus a minimum of:
• 2 starters
• 3 main dishes
• 2 desserts
that are gluten free or dairy free or egg free – e.g.
a. The dish concerned should not contain any gluten or dairy or egg, depending on what it is claiming to be ‘free’ of.
b. The dish concerned should not contain any ingredients that carry ‘may contain’ warnings for gluten or dairy or egg, depending on what it is claiming to be ‘free’of.
c. The dish concerned should not be contaminated by any gluten, dairy, egg used elsewhere in the establishment.
N.B. Legally, for a dish to classify as 'gluten-free' it must contain no more than 20ppm of gluten. For this competition, if you are unable to prove, either by laboratory tests or through accreditation by a body such as Coeliac UK, then you should refer to the dish as NGCI – No Gluten Containing Ingredients.
Entry fees– special offer for launch year only
N.B. Please fill in the entry form first and submit it, and then come back and make your payment. Because Google Docs (which is what is powering the entry forms) does not allow you to save and return, several entrants have lost their forms by leaving the page to go to PayPal to make their payment. We do not accept entries unless accompanied either by payment or by
a purchase order or other arrangement for payment but we are very happy for those to arrive after the entry from, not before!
�75 + VAT
When we receive your completed entry form and your payment we will email whoever you have nominated as
your awards contact with a pdf copy of THE ALLERGY CATERING MANUAL, award's director Michelle Berriedale-Johnson's excellent manual based on her 20 years experience of catering for those with food allergies and intolerances.
Judging process
Stage 1.
The judges will use your completed entry forms to assess your establishment’s suitability for an award.
Stage 2.
One of our judges will call your establishment, incognito, to discuss their requirements as a 'freefrom' guest and to assess how well you may be able to deal with their needs.
On the basis of your answers they will decide:
a. Whether your establishment is potentially award should be shortlisted and go on to be visited, incognito, by our judges.
b. Has a good basic grasp of the essentials of allergen-free catering and an interesting menu but has not yet quite reached an award-winning standard – in which case they will Commend it and send you a ‘Commended by the Freefrom Eating Out Awards’ logo.
c. Still has a way to go before they could recommend it to anyone on a gluten-free or allergen-free diet – in which case the FreeFrom Eating Out Awards will recommend ways in which you could improve your service.
Stage 3.
If your establishment has been shortlisted, you will be sent a ‘Shortlisted for the FreeFrom Eating Out Awards’ logo and you will be visited, incognito, by our judges.
Stage 4.
On the basis of our judges’ findings, Gold, Silver and Bronze awards will be made. These will be presented at the Food Matters Live Event in November at Excel in London.
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Entry Fees – special offer for launch year only
N.B. Your entry will not be accepted unless accompanied either by payment or by
a purchase order or other arrangement for payment.
�75 + VAT
When we receive your completed entry form and your payment we will email whoever you have nominated as
your awards contact with a pdf copy of THE ALLERGY CATERING MANUAL, award's director Michelle Berriedale-
Johnson's excellent manual based on her 20 years experience of catering for those with food allergies and intolerances.
PAYMENT OPTIONS
1.You can pay by BACS – please include the name of your establishment as reference otherwise we will not
���be able to track your payment:
• Company name: Berrydales Publishers Ltd. • Account Number: 69409684 • Sort Code: 089299
• Bank Identification Code (Swift Code): CPBK GB22 • Int. Bank Account Number (IBAN): GB56 CPBK 0892 9969 4096 84
2. We use Paypal which allows you to pay by credit card or with your PayPay account. Please click the relevant option below.
3. You can send us a cheque made out to Berrydales Publishers Ltd to 5 Lawn Road, London NW3 2XS
4. Receipts for payment will only be sent on request.
