4th Quorn Bacon Roll Day

From the organisers of the 4th Quorn bacon Roll Day:

The time of year is fast approaching when the challenge is made to villagers to create the best Quorn Bacon Roll.

The 4th Quorn Bacon Roll Day will be held at the Quorn Exchange Restaurant, High Street, Quorn on Wednesday, October 5th .

The judges this year will be Lucy Harling of the Quorn Exchange Restaurant; the Mayor of Charnwood, Cllr. Bernard Burr and Anne Davies, presenter of East Midlands Today on BBC TV.

The event starts at 11am with judging at 11.30am and the results at noon or thereabouts.

Full details of how to enter, or to come and watch and taste, contact:
Terry Stirling tel.01509-414287 or e.mail terrystirling@ntlworld.com

Ok, "So what the heck is a Quorn bacon Roll?"
For details and a recipe see my previous Quorn Bacon Roll post.


Used tags:
These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Del.icio.us
  • Digg
  • email
  • Facebook
  • Google
  • Posterous
  • Reddit
  • Technorati
  • Twitter
  • Yahoo! Bookmarks

There are five comments

NCPaul

My money’s on you. Win for the forum. Use BriCan’s European bacon spice blend and they won’t know what hit them. Good Luck.

NCPaul, - 09-09-’11 16:47
Robert

I go away for a bit helping a young man setting up his business in NY and some ones flogging my spice recipe, Oh eck I’m with NCPaul on this — get to it young man We await your results

Robert, - 10-09-’11 07:28
Half pint

Having looked at your previous post I am more than a little relieved. I thought it was going to be something to do with the nasty meat substitute that is fakon

Half pint, (URL) - 10-09-’11 09:39
Phil

Thanks for the votes of confidence, but I won’t be taking part; I will give Robert’s European bacon cure a go though.

Half-pint, that’s a great blog you have there. Why the makers of fake meat purloined their product name from the village that’s world renowned as the centre of hunting is a mystery to me!

Phil, (URL) - 10-09-’11 16:23
Rich

Make sure for Anne there is no garlic in the Bacon ;o)

Rich, - 15-09-’11 22:51

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

(optional field)
(optional field)

You need to enter the first 3 letters of food in lowercase type for your comment to be allowed


Comment moderation is enabled on this site. This means that your comment will not be visible until it has been approved by an editor.

Remember personal info?
Small print: All html tags except <b> and <i> will be removed from your comment. You can make links by just typing the url or mail-address.