The hunt is on to find the turkey king
The British Turkey industry is inviting chefs across all fine dining, cost sector and foodservice sectors to enter its 13th annual awards.
Chefs are asked to enter an original recipe using British turkey meat. Recipes can feature whole birds, breast or leg joints, or portions such as turkey mince, steaks or breast fillets.
The British Turkey Chef of the Year, plus winners of 11 other categories, including Best Catering Product, will be announced at a themed black tie dinner at Claridge's Ballroom on September 24th, followed by entertainment.
Catriona Lee, of the British Turkey Federation, said: "This is an excellent 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.
Last year's winner was pub chef James Rogers, from the Dog Inn, Grundisburgh, Suffolk, for his dish of stuffed, poached and roast ballotine of local reared free-range turkey.
Independent judges said Rogers had clearly put a lot of thought and work into his creation, which included a wild mushroom veloute, saffron infused fondant potato and seasonal vegetables, and said his dish had won for its enticement and balance of the different components.
For entry forms/further details contact emma@fml-pr.co.uk or call 01273 834716.
Words: Maria Bracken
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