Image: The team in the early 'Nineties' with some of the entries
History of the 'Robin Hood Championship'
The Nottinghamshire Council of Retail Meat Traders held the first 'Robin Hood Championship' for independent butchers in 1985 with the intention of holding the ‘Championship’ every two years. The venue of choice in the early years was a hotel in or around Nottingham and initially most of the entrants were from Nottinghamshire and the surrounding counties. However as recognition of the 'Robin Hood Championship' spread entrants began to come from further afield and the ‘Championship’ gradually became a national event.
This arrangement worked well until the late 90’s when for various reasons our chosen venues became unavailable and it was five years before the Newark and Nottinghamshire County Show changed its show days from a Friday and Saturday to Saturday and Sunday and therefore became an ideal venue for the ‘Championship’. As the County Show is an annual event this has led to our ‘Championship’ also becoming an annual event. It was thought by the organising committee that having the ‘Championship’ at the ‘Show’ gave the entrants something to do while awaiting results and if they wished they could also combine it with a day out for family and friends. This seems to have worked well with many favourable comments.
The 'Robin Hood Championship' originally had a class for the best ‘Creative Meat Display’ but over the years the number of entries dwindled as new Health and Hygiene rules began to bite and the cost of producing a display became very expensive as, in line with current regulations, most if not all of the display would have to be discarded. Therefore two years ago this was replaced by a class for a ‘Savoury Pastie or Pastry Slice’(to be judged cold) as a lot of butchers were making this product.
In previous 'Robin Hood Championships' it was felt that the growing number of entries in the 'Speciality Sausage' class was causing considerable pressure on the judges and this and the number of requests received from entrants persuaded the committee that a class for a 'Lincolnshire Style Sausage' should be provided. Accordingly Class 6 - 'Lincolnshire Style Sausage' was included from 2007 and joined Classes 1 and 2 in competing for the Council Shield and being put forward for the next 'Champion of Champions' competition. The broad definition of a 'Lincolnshire Style Sausage' is that the predominant additional flavouring will be sage. This will be clarified in our Rules and Regulations and entrants have to decide whether their sausage continues to be entered in the 'Speciality Sausage Class' or if appropriate is entered in the new 'Lincolnshire Style Sausage Class'.
Further progress has been made this year with the commencement of this website which should hopefully in time bring knowledge of the skill and ability of the entrants to a far wider audience. Over time details of the Trophy and Certificate winners will be entered together with their contact details so that potential customers can contact them.
The success of the 'Robin Hood Championship' has enabled the Nottinghamshire Council of Retail Meat Traders to, on occasion, make a donation to charity, the latest, two years ago being to Macmillan Cancer Relief.
The President and Members of the Nottinghamshire Council of Retail Meat Traders hope that the ‘Championship’ continues successfully for many years and that this website will give an idea of the quality and variety the independent butcher produces.
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