Chefs are being invited to come up with seasonal turkey recipes to inspire peers 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 UK’s leading chef’s association 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 of Chefs partner Russums, plus a selection of quality British turkey products from the Bernard Matthews Foodservice Golden Norfolk and Broadland Farms ranges.
The idea is 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.
As an ingredient British turkey is, typically, cheaper to buy than other meats – ideal for operations tightening their belts – as well as being ultra versatile and, with skinless turkey breast being low in saturated fat, it’s an all round winner.
To kick-start the challenge, organisers want to hear from chefs who have realised the natural benefits British turkey offers and have a ‘bootiful’ British turkey recipe made with seasonal summer ingredients to share with other chefs looking for inspiration – from aubergines and artichokes to figs and wild chanterelles – paying attention to cost and GP, and overall appeal on menus. Organisers would then like to hear from chefs with contributions for autumn, winter and then spring recipes.
“Chefs can lean on British turkey in so many ways that, specifically, benefit today’s foodservice operations. The challenge is that they don’t always know how to make the most of this underexploited meat,” said Duncan Marsh, general manager for Bernard Matthews Foodservice.
“Previous contributors have included Marco Pierre White and Eastern Daily Press Best Pub Menu winner, Nik Hare, who came up with some delicious seasonal turkey recipes that made use of British turkey’s natural benefits. We’re inviting chefs to take up the challenge and use their skill and ingenuity to inspire others.”
Compared with lean beef, skinless turkey breast contains 20 percent fewer calories but similar amounts of protein. It also contains less than one third of the fat in pork, and less than one sixth of the fat in lamb, real selling points in a health-conscious age.
With a wide range of cuts available from boneless lobe to steaks, there’s something to suit all types of recipe.
All products in the versatile, frozen Golden Norfolk range are made from fully traceable British turkey, with each bird cared for on Bernard Matthews Foodservice’s own farms across Norfolk, Suffolk and Lincolnshire in line with the Farm Animal Welfare Council’s ’5 Freedoms’.
Each product is free from hydrogenated fats, artificial colours, flavours and preservatives, appealing to the 34 percent who are looking for food which is free from additives.
The Broadland Farms Fresh Turkey range offers a variety of quality British turkey cuts prepared by expert butchers.
To submit a summer recipe to feature on the Chef Inspired webpage between July and September using British turkey – 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.
For autumn recipes to appear on the Chef Inspired web page between October and December, please submit your seasonal recipes no later than August 16th and for winter recipes to appear between January and March no later than 15th November.
For more information on the competition, including terms and conditions and the product ranges, visit www.bernardmatthewsfoodservice.co.uk or call 0845 519 4097.