Judging Criteria

We take pride in our independent and robust judging process, which aims is to replicate as closely as possible how products are prepared and consumed in real life. No awards go further to achieve an equal opportunity for each and every entry.


Retail products are prepared and judged by panels of real consumers in real homes across the country.

Panels take place up and down the country from venues stretching from Scotland to Kent and Wales to Norfolk. Each product will be tested by a panel in a city, town and rural location. Each panel consists of 12 consumers plus a kitchen judge who prepares the products.

Retail Judging Criteria
  • Packaging – Kitchen Judge only
  • Instructions – Kitchen Judge only
  • Initial Appeal
  • Appearance
  • Texture
  • Value for Money
  • Value for Money
  • Overall Opinion
  • New and Different
One of over 30 retail judging panels that takes place across the UK

Food Service

Foodservice products are prepared by chefs in a state-of-the-art catering facility and scrutinised by experts from across the industry. The judging panel varies from year to year and is drawn from the membership of the Craft Guild of Chefs.

Foodservice Judging Criteria
  • Suitability of Packaging
  • Clarity and Accuracy of Instructions
  • Appearance
  • Ease of Service
  • Eating Quality
  • Innovation
Food Service Judging Panel


Marks are weighted with an emphasis on eating quality (flavour and texture). All judging is handled independently by a third party provider and judging papers are electronically scanned to obtain the confidential results.

The winning products are those that receive the highest marks reflecting exactly the scores of the panels. There is no shortlisting or further ‘expert panel’ review and no employees of BFFF are involved in the judging process.


All entries will receive a report detailing how the product scored in each of the categories and benchmarking this against other products in the category.

This is part of the entry fee and will be emailed to the entry contact by the end of June following the Gala Dinner.