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Glasgow SEC Centre
19 - 21 October 2018

Producers Bursary Awards

logoEvery year, we award the most outstanding British producers we can find with a bursary to attend one of the BBC Good Food Shows. The Producers Bursary Awards, now in its 10th year, enables us to support start-ups and promote exceptional food and drinkproducers in the artisan and speciality food industry.

The campaign calls for applications from small, independent producers with companies carefully shortlisted and all entries tasted and scrutinised at the BBC Good Food Test Kitchens by a team of experts. The deserving winners win the opportunity to exhibit free of charge at one of the prestigious BBC Good Food Shows in Glasgow or Birmingham (Winter 2018 and Summer 2019).

Past winners that you may have seen at the shows include Aye Love Real Food, Scotia Spice, Plant N Grow, Smoky Brae and The Ochil Fudge Pantry.

Entries for the Producers Bursary Awards are now open and the winners will be announced after the tasting day in September.


Winners who featured at the 2017 BBC Good Food Show Scotland were:

  • WeeCOOK
  • Luss Smokehouse
  • The Hungry Squirrel
  • Clootie McToot

fffIf you know of a small producer that you’d like to see at the shows and deserves its chance in the spotlight then please tell them to apply here.

Any questions regarding the scheme or application process should go to Katy Truss of Fabulous Food Finds via email: Katy@fabulousfoodfinds.co.uk.

If you know of a small artisan producer you think deserves to be recognised, pass on their details or tell them about the Producers Bursary Awards.

 

  • Applications close Friday 24 August 2018
  • Company must not have exhibited at a BBC Good Food Show before
  • Free stand packages worth up to £2,500 each are available to win at the BBC Good Food Shows in Glasgow and Birmingham (Winter 2018 and Summer 2019). There are six stands available at Winter, four at Glasgow and four at the Summer Show and each stand includes a light and optional 500-watt electrical socket and table.
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