× This website uses cookies, please read and understand our cookie policy.

REGISTRATION CLOSED: Could you be crowned McDougalls Young Baking Team of the Year?

Due to popular demand, Premier Foods is giving school caterers more time to recruit a team of enthusiastic young bakers and enter its McDougalls Young Baking Team of the Year competition. The deadline for registration has now been extended by an extra two weeks, until Saturday, 14th March 2015.

Sarah Gray, Channel Marketing Manager, at Premier Foods commented, “This is by far the biggest competition we have tailored towards the education channel in Premier Foods’ history and we have been overwhelmed by the level of interest. The number of entries we have received has exceeded our expectations on every level and we would urge any caterers that want to take part, to register their interest now before it’s too late.”

The new deadline still leaves ample time for teams to receive their toolkits, within which they will find product samples, application forms and recipe inspiration, to aid their chance to be crowned champions at this year’s LACA – The Main Event on Thursday, 9th July. To make it to the live final, teams must still create one sweet and one savoury recipe, meeting the ‘birthday party’ theme, and submit them by Friday, 1st May 2015.  The recipes will be judged by a panel of judges including representatives from LACA, the Craft Guild of Chefs and Premier Foods. Shortlisted candidates will be notified by Monday 8th June, giving them plenty of time to prepare for the live final.

Also new to 2015, McDougalls has undergone a significant packaging refresh across its entire range of sweet and savoury flour based mixes. The new packs highlight Premier Foods’ partnership with Kids Company, a children’s charity which serves 13,000 meals to hungry and vulnerable children every month. Each pack of McDougalls purchased helps toward Premier Foods’ donation to Kids Company, which is donating McDougalls savoury mixes to the charity’s centres across the UK.

Registration is now closed.

  • This field is for validation purposes and should be left unchanged.