The return of the Aspall World Pickled Egg Championships – time to get pickling!
Whether it’s hen, duck or quails eggs – send your old family recipe or your own wacky creation to us at the address below by
Wednesday 24th September.
Entries are invited from amateurs and professionals and will be judged by celebrity chef, Valentine Warner and food writer Xanthe Clay of The Telegraph. The pickled eggs will be judged against a stringent set of criteria based on appearance, aroma, texture of both yolk and egg white, and an overall mark of ‘general egg mojo’. The winner will be announced at the Aldeburgh Food & Drink Festival – make sure you’re by the Marquee Stage at 1pm on Sunday 28 September!
If that’s given you a real taste for pickled eggs and left you wanting more, head to the Brewery Tap pub in Ipswich on 4 October for a festival of the amazing English pub snack – from this year’s winner of the World Pickled Egg Championship through classic sausage rolls to Suffolk Eggs and slightly more niche menu items, it will be a celebration of all the good things about the English Pub.
For some cracking inspiration, take a look at some recipes we featured in a previous blog post, and look out for the latest news on Twitter @Aspall and the Aspall Facebook page. We are already eggsited about your pickles!
How to enter
Entries are open to amateur and professional cooks from across the UK and indeed, the world.
Please contact Charlotte Smith (firstname.lastname@example.org) for an entry form.
Please send your entries, along with your completed form to us at Aspall by Wednesday 24 September.
If you wish to deliver them to Aspall please email email@example.com to arrange to drop them off.
If you are sending them by post please do make sure you wrap them carefully. Obviously any broken packages won’t make it into the competition.
All the entries will be on display in the Marquee at the Aldeburgh Food Festival during the weekend 27/28 September and the winner will be announced at 1pm on Sunday by Valentine Warner and Xanthe Clay.
Entries should be addressed to:
The Cyder House