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September 2005
Development Chef becomes Turkey Chef of the Year
Kevin Spragg, development chef with Kerry Foods has scooped the British Turkey Chef of the Year award after wowing the judges with his recipe Mediterranean Summer Salad with Sweet Potatoes, Asparagus and Pesto with Marinated Turkey Slices. The independent panel of judges praised this recipe ‘as a creative way of featuring turkey as part of a salad dish which could be served as a starter all year round’. The chefs used their imaginations to incorporate different cuts, including turkey mince, turkey breast, thigh to show off their skills.
Spragg beat off competition from two other short-listed chefs – Malcolm Scott, chef at the Prince Charles Hospital, Merthyr Tydfil and Yoram Odentz, Catering Manager, CNR International working for Universal Sodexho. Kevin was presented with his glass trophy by top comedian Rory Bremner at an awards’ dinner held at Claridge’s.
Scott, who has worked at various hotels, restaurants and hospitals and has 25 years experience in teaching, entered a spicy Thai themed Stuffed Turkey on Coconut, Spiced Prawns with Tarragon Tagliatelle. Odentz, who has also worked as a head chef in various hotels in Aberdeen, produced ‘Symphony of British Turkey’, using turkey breast with dried mushrooms, set on purple potato and leek mash, fruity ballottine and Ossobuco of turkey with braised root vegetables and thyme.
Kim Burgess, chairman of British Turkey Sector Group’s Publicity and Marketing Committee, said: “With British Turkey, hailed as a superfood by best selling author Dr Steven Pratt*, who describes it as “the leanest meat source of protein on the planet”, there has never been a better time to put British Turkey on the menu. As well as being low in fat and cholesterol, British Turkey is low in cost compared to other meats making it good economic sense for caterers struggling to keep within budget.
“It’s great to see turkey becoming more and more visible on menus across the food service sector from hotels, restaurants and pubs to contract caterers and hospitals. Chefs are realising that turkey is economical because there is little wastage, it’s perceived as a healthy choice, is tasty and universally well liked. All the short-listed recipes illustrate the versatility of turkey which chefs appreciate. With increasing consumer interest in the sourcing of meat, chefs are realising the power of the Quality British Turkey standard, which guarantees the highest standards of bird welfare, traceability and hygiene.”
The award for Best Catering Product was won by Brakes for its Turkey Breast with Cranberry, Apple and Port Stuffing.
The recipes were judged by an independent panel of four judges including catering journalist Jackie Mitchell, who praised the innovative and inventive flavour combinations which complement British Turkey.
The two catering categories were among 13 British Turkey awards judged by an independent panel of judges including Jackie Mitchell, a regular contributor to catering publications.
*Superfoods: Fourteen Foods That Will Change Your Life” by Dr Steven Pratt
For a complete list of the winners, click here.
For pictures, please email emma@fml-pr.co.uk.