Kelsius Proud to Sponsor the NCB Product Awards 2026

Kelsius is proud to continue its association with National Craft Butchers (NCB) and its members as a sponsor of the upcoming NCB Product Awards 2026.

The NCB Product Awards are an opportunity to showcase the craft butchery industry. They recognise the businesses and teams that go above and beyond to create exceptional products, consistent quality and fresh innovation. From traditional favourites to new product ideas, the awards highlight the talent and dedication that make independent butchers such an important part of local communities.

This year, Kelsius is delighted to sponsor the Hot Eating Pie category, supporting one of the standout product areas in craft butchery and celebrating the skill, creativity and quality that butchers across the UK bring to their counters every day.

For Kelsius, supporting the awards is a natural extension of its work with butchers and food businesses. Kelsius helps butchers manage food safety, compliance and daily checks with greater confidence through its digital HACCP and automated temperature monitoring solutions. Kelsius is proud to work alongside businesses that put quality, safety and customer trust at the centre of everything they do.

Speaking about the awards, Keith Burke, Sales Manager for Butchery & Food Manufacturing at Kelsius, said, “Kelsius has built a strong relationship with National Craft Butchers over the years, and we are always delighted to support the organisation and its members. Craft butchers are passionate about quality, consistency and customer service, and we are proud to help them manage food safety and compliance in a practical, reliable way. The NCB Product Awards are a brilliant opportunity to celebrate the skills and innovation within the industry. I’m really looking forward to seeing the products that this year’s competition produces.”

The 2026 awards include a wide range of categories, giving craft butchers the opportunity to showcase the very best of their product range. Categories include Hot Eating Pie, Cold Eating Pie, Traditional Sausage, Innovative Sausage, Traditional Bacon, Innovative Bacon, Traditional Black Pudding, Best 30-Minute Meal, and Best Game Product.

Additional new categories for 2026 include Best Delicatessen Meats and Charcuterie, Best BBQ Product, and Best Delicatessen Product.

Recognition at the NCB Product Awards can help build customer confidence and give teams well-earned recognition. It is also a valuable opportunity for butchers to benchmark their products and celebrate the hard work that goes into producing high-quality food every day.

Entries are now open and close on Monday 17 August 2026 or earlier if categories reach capacity. So butchers are encouraged to submit their entries as soon as possible with the NCB here. 

Judging will take place on Friday 4 September 2026 at Harper Adams University, where products will be assessed through blind tasting by an experienced panel of industry experts. Winners will be announced in October.

Kelsius wishes all entrants the very best of luck and looks forward to celebrating the businesses helping to shape the future of craft butchery.

Contact Kelsius to learn more about automated temperature monitoring for butchers with real-time alerts. 

Kelsius Digital HACCP and wireless temperature monitoring exceeds expectations for Hastings Hotels

The Culloden Estate And Spa Exterior

On average, each property saves three hours per day for all food staff

 

Hastings Hotels is a luxury hotel group operating six hotels and a stand-alone Gastro Pub, Cultra Inn, situated on the Culloden Estate in Northern Ireland, serving a wide range of prepared and fresh food to its customers. These seven properties offer guests an impressive choice of venues, catering across leisure, events, sporting pursuits and gourmet dining.

 

 

Challenges Faced by Management and Chefs

Hastings Hotels faced the challenge of managing food safety and HACCP records across multiple locations. Larger properties like the Grand Central and Europa Hotels have different areas for multiple kitchens, bars, delis and large catering spaces, all requiring up to date records to be kept.

Management had little oversight of all food safety records, with a paper process that was prone to errors, and too much time was spent on recording data rather than providing the best guest experience.

Chefs spent too much time reviewing paper records and manually recoding temperatures across different kitchens and floors. Stock was being lost due to no notifications of faulty appliances, and there was little traceability for food.

 

Introducing the Kelsius System

The Kelsius FoodCheck 2.0 system was introduced into operations at Hastings Hotels. With the system now in use in their properties, management has more confidence and peace of mind as audits and inspections are easier. Reporting is streamlined and it’s much easier to train any agency staff who are required ad hoc.

Digital traceability means better transparency and accountability, with no risk of falsification or mistakes due to human error. Automated alerts have hugely reduced the risk of food waste due to temperature excursions, improving the shelf life of products.

 

Benefits

  • Three hours saved per day on average per property by all food staff
  • Estimated £2000 per year per property saved on wasted food
  • Four hours per week saved by management using automated report
  • Paper, ink and folders used reduce to zero
  • Food safety training time reduced by half
  • 90% estimated reduction in mistakes caused by human error

 

 

Raymond Duncan Compliance, Operations & Procurement Manager, Hastings Group:

“Using the Kelsius system, I have peace of mind knowing all food safety processes are being adhered to. The automated system minimises human error and it’s so much easier for management to remotely identify trends or gaps in any hotel and act in real time. Our EHO loves the system as it gives them full visibility of our processes, in turn they are more confident in us to maintain outstanding food safety for our guests. We’re delighted with the system.”