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April 2006
Invitation to cook up a winning turkey dish
The British Turkey industry is inviting chefs across all fine dining and foodservice sectors to enter its 9th prestigious annual awards.
Chefs are asked to enter an original recipe using British turkey meat produced under the Quality British Turkey mark, which guarantees the highest standards of production, hygiene, food safety and bird welfare. Recipes can feature whole birds or breast or leg joints, or portions such as turkey mince, turkey chunks, turkey steaks or breast fillets.
Last year the British Turkey Chef of the Year award was won by Kevin Spragg, development chef with Kerry Foods, who wowed the judges with his recipe for Mediterranean Summer Salad with Sweet Potatoes, Asparagus and Pesto with Marinated Turkey Slices. The independent panel of judges praised his “creative way of featuring turkey as part of a salad dish which can be served as a starter all year round”
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Kim Burgess, Chairman of the British Turkey Sector Group Publicity and Marketing Committee, said: ““We recognise that there is a lot of talent out there and this is a great opportunity for chefs to show off their expertise. Turkey is increasingly popular in the catering and hospitality industry. Chefs appreciate its versatility and recognise that as a low fat meat, it is a healthy option too as well as incredibly good value. Consumers like the taste - and both chefs and consumers benefit from the consistent high quality and peace of mind guaranteed by the QBT mark.”
The British Turkey Chef of the Year, plus winners of 12 other categories, including Best Catering Product, will be announced at a James Bond themed black tie dinner at Claridge’s Ballroom on September 21st, followed by entertainment by superstar Brian Conley. Click here for entry forms/further details, contact emma@fml-pr.co.uk or call 01273 834716.