The Craft Guild of Chefs has teamed up with turkey producer Bernard Matthews Foodservice to launch a new recipe competition.
The scheme is aimed at promoting turkey as a meat not just for Christmas, and chefs are invited to submit a recipe using turkey as well as seasonal ingredients.
A winning dish will be picked each quarter, and will then be listed on the Bernard Matthews website's Chef Inspired section.
To mark the start of the competition, chefs are asked to submit a recipe using seasonal summer ingredients, paying attention to cost and GP.
Winning chefs will receive £100 of vouchers to spend with catering supplier Russums as well as a selection of products from the Bernard Matthews Foodservice Golden Norfolk and Broadland Farms ranges.
"Chefs can lean on British turkey in so many ways that, specifically, benefit today's food service operations. The challenge is that they don't always know how to make the most of this underexploited meat," said Duncan Marsh, general manager at 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."
In 2010, Bernard Matthews appointed Marco Pierre White as its brand ambassador. The chef is set to take centre stage in its new "lean on turkey" campaign targeting the more health conscious segment of the market.
By Kerstin Kühn
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