Bernard Matthews challenges chefs to be inventive with British turkey

18th January 2012, 12:12pm

Chefs are being invited to come up with inspiring seasonal turkey recipes in a new challenge from Bernard Matthews Foodservice in collaboration with the Craft Guild of Chefs.

A seasonal winning recipe will be picked every quarter by the Craft Guild to appear on the British turkey supplier's new Chef Inspired website section, along with each chef's profile.

Winning chefs will also receive £100 of vouchers to spend with catering supplier and Craft Guild partner Russums, plus a selection of quality turkey products from Bernard Matthews' Golden Norfolk and Broadland Farms ranges.

The aim is to educate and inspire chefs who see turkey as being meat just for Christmas that it can be a key ingredient in dishes all year round. The company says British turkey is cheaper to buy than other meat, which is ideal for operations tightening their belts, as well as being very versatile, and skinless turkey breast is also low in saturated fat.

The organisers of the challenge want to hear from chefs who have a turkey recipe made with seasonal summer ingredients to share with other chefs looking for inspiration, paying attention to cost, gross profit and overall appeal on menus. They would then like to hear from chefs with contributions for autumn, winter and then spring recipes.

"Previous contributors have included Marco Pierre White and Eastern Daily Press Best Pub Menu winner Nik Hare, who came up with some delicious seasonal recipes that made use of British turkey's natural benefits," said Duncan Marsh, general manager at Bernard Matthews Foodservice. "We're inviting chefs to use their skill and ingenuity to inspire others."

All products in the Golden Norfolk frozen range are made from fully traceable turkey, with each bird cared for on Bernard Matthews' farms across Norfolk, Suffolk and Lincolnshire in line with the Farm Animal Welfare Council's '5 Freedoms'. The Broadland Farms fresh turkey range offers quality cuts prepared by expert butchers.

To submit a summer turkey recipe to feature on the Chef Inspired webpage between July and September, which can be anything from a twist on a British classic through to a globally inspired dish, email CGC@proactivecommunications.co.uk by no later than 17th May 2012.

For autumn recipes to appear between October and December, submit seasonal recipes no later than August 16, and for winter recipes to appear between January and March no later than November 15.

For more information, visit www.bernardmatthewsfoodservice.co.uk or call 0845 519 4097

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