Rogers wins Turkey Chef of the Year as Loxton takes Best Product title

Pub chef James Rogers and Loxton Food Company were both winners at the British Turkey Awards 2008.

The awards were presented by TV chef Phil Vickery at Claridge's, London, last month.

Rogers, of the Dog Inn, Grundisburgh, Suffolk, was crowned British Turkey Chef of the Year for his dish of stuffed, poached and roast ballotine of local-reared free-range turkey with a wild mushroom velout‚, saffron-infused fondant potato and seasonal vegetables.

Loxton's individual hand-made apricot, fig and thyme-filled turkey escalopes, a sous-vide product designed to be reheated in a water bath, steam oven or microwave, scooped the Best Catering Product title.

British Turkey Federation chairman Andrew Lewins says: "The highest core standards of production, in terms of animal welfare and food safety that we call Quality British Turkey, have been recognised by customers and consumers, who in the face of a food miles debate and an increasing focus on traceability of food, want British farmed turkey."