Bernard Matthews Foodservice launches seasonal turkey challenge

30 January 2012 by
Bernard Matthews Foodservice launches seasonal turkey challenge

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 chefs' 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.

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 gross profit, 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 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 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."

To submit a summer recipe to feature on the Chef Inspired web page between July and September using British turkey - which can be anything from a twist on a British classic through to a globally-inspired dish - contact mailto: by 17 May.

For autumn recipes to appear on the Chef Inspired web page between October and December, please submit your seasonal recipes no later than 16 August and for winter recipes to appear between January and March no later than 15 November.

For more information on the competition, including entry criteria and full terms and conditions, visit or call 0845 519 4097.

By Lisa Jenkins

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