Roger's winning dish also included a wild mushroom veloute, saffron infused fondant potato and seasonal vegetables. The pub chef won the title for his enticement and balance of the different components in his dish. Meanwhile, the Loxton Food Company scooped the Best Catering Product title in this year's British Turkey Awards. Their winning dish, which featured handmade apricot, fig and thyme-filled turkey escalopes, delivered frozen in individual portions and designed to be reheated in a water bath, steam oven or microwave, was praised for both their convenience and taste. Loxton's escalopes won through in a short list of three, including a free range turkey crown from Bernard Matthews and UK Foodhall's ready-to-slice free range honey roast turkey saddle. Andrew Lewins, chairman of the British Turkey Federation, explained: "The highest core standards of production, in terms of animal welfare and food safety which we call Quality British Turkey, have been recognised by our customers and our consumers, who in the face of a food miles debate and an ever increasing focus on traceability of our food, want British farmed turkey." Trophies were presented by TV chef Phil Vickery and Catriona Lee at Claridge's Hotel in London The evening also raised over £5,000 for the children's medical charity, SPARKS.