While turkey remains Britain’s favourite festive roast, there’s so much more you can do with this versatile meat over the winter, which is the next challenge for caterers in a seasonal recipe competition from Bernard Matthews Foodservice and the Craft Guild of Chefs.  


In the next instalment of Chef Inspired, caterers are invited to submit a British turkey winter recipe that will inspire peers and demonstrate the versatility of this underexploited meat.


The winning entry will be featured on the British turkey supplier’s Chef Inspired website section alongside a chef profile, while the winner will receive £100 of vouchers to spend with catering supplier and Craft Guild of Chefs partner Russums, plus a selection of quality British turkey products from the Bernard Matthews Foodservice Golden Norfolk range.


Duncan Marsh, general manager for Bernard Matthews Foodservice, said, aided by the leading chef’s association in the UK, they were looking for recipes that epitomised the tastes of winter and used seasonal produce alongside British turkey as the key ingredient.


“Yes, turkey at this time of year is commonly associated with the traditional festive roast, but it is so versatile and can be used in a whole manner of ways, offering caterers a way of generating profit over what is the busiest time of the year and the quieter period afterwards. 


“Great produce this season includes everything from cranberries, Jerusalem artichokes and sea kale to wild foods such as chestnuts, nettles and sea purslane, and it will be interesting to see what chefs come up with, considering cost and GP and overall appeal on menus.”


For Chef Inspired, a winning recipe is picked every quarter, the aim being to educate and inspire chefs who see turkey as being a meat just for Christmas to realise its potential and natural benefits as a key ingredient in dishes all year round. Previous contributors include Marco Pierre White and Eastern Daily Press Best Pub Menu winner, Nik Hare.


To submit a winter recipe turkey – which can be anything from a twist on a British classic through to a globally-inspired dish – email cgc@proactivecompetitions.co.uk by no later than Thursday, November 15th. The winning winter recipe will appear on the website between January and March, 2013.


For more information on the competition, including terms and conditions and the product ranges, visit www.bernardmatthewsfoodservice.co.uk or call 0845 519 4097.


Entry criteria:


All recipes will be judged on the following criteria:


1. Recipes should have no more than 10 steps

2. Recipes must include British Turkey as the main ingredient along with other ingredients in season between July and September

3. Recipes must be accompanied by a colour image of the finished dish

4. Recipes must be creative and innovative

5. Ingredients must be well balanced and complement the overall dish


Recipes will be paper judged


All recipes to be posted to:


“BM Recipe Competition”

The Craft Guild of Chefs

1 Victoria Parade

331 Sandycombe Road





Or emailed to CGC@proactivecommunications.co.uk


All recipes entered into the competition become the property of Bernard Matthews Foodservice



Chef Inspired Recipe Challenge 2012

Terms and Conditions


1. To enter the competition, entrants must send or email their recipes to: Bernard Matthews Foodservice Chef Inspired Challenge, The Craft Guild of Chefs, 1 Victoria Parade, by 331 Sandycombe Road,  Richmond, Surrey TW9 3NB or emailed to: CGC@proactivecommunications.co.uk, including their name and address, a contact phone number, email address name and the address of their outlet.

2. All recipes must include British Turkey as the main ingredient along with other ingredients that are in season


3. Recipes should be typed with a clear method of no more than 10 steps, and must be accompanied by a colour photograph of the finished dishes.

4. Each recipe must demonstrate creativity and innovation and include ingredients that are well-balanced and complement the overall dish.

5. The winner must be prepared to provide a profile of themselves to appear on the Bernard Matthews Foodservice website.

6. One winner will be selected each quarter by a panel including members of the Craft Guild of Chefs and Bernard Matthews Foodservice, judged against the criteria above.

7. Winning chefs will receive £100 of vouchers to spend at Russums, a branded chef’s jacket, plus 5 cases of quality British turkey products from either the Bernard Matthews Golden Norfolk Frozen or Broadland Farms Fresh Turkey ranges. There is no cash alternative.

8. All entrants must be willing to have their recipe and profile featured on the Bernard Matthews Chef Inspired website.

9. All entries become the property of Bernard Matthews Foodservice upon submission and cannot be returned. By entering the competition, entrants grant Bernard Matthews Foodservice a licence to use any materials submitted for any purpose it wishes

10. Responsibility cannot be accepted for lost, late or mislaid entries and any that are damaged or incomplete or that otherwise do not comply with these terms and conditions and may be deemed invalid on the sole discretion of the judges. 

11. Proof of posting does not constitute proof of delivery.

12. Bernard Matthews reserves the right to reject any entries it deems inappropriate.

13. In the event of unforeseen circumstances Bernard Matthews Foodservice reserves the right to substitute the prize for an alternative of equal or greater value.

14. By entering the competition, all entrants will be deemed to have accepted and be bound by these Terms and Conditions.

15. Bernard Matthews Foodservice reserves the right to publish the winners’ name and/or picture in future publicity and promotions.

16. Bernard Matthews reserves the right to disqualify any entrants that it believes have breached these terms. The judges’ decision is final and binding and no correspondence will be entered into.

Promoter: Bernard Matthews Foodservice, Great Witchingham Hall, Norwich, Norfolk, NR9 5QD
United Kingdom