Supplier press release: Turkey is the key ingredient at Guild's family food appreciation winter workshop

15 February 2012
Supplier press release: Turkey is the key ingredient at Guild's family food appreciation winter workshop

The Craft Guild of Chefs' (CGC) Family Food Appreciation winter workshop saw 24 parents and their children join forces at the Simon Balle School in Hertfordshire to have fun in the kitchen creating a number of recipes, which included a delicious turkey pie, using Fresh British Diced Turkey Breast provided by sponsor Bernard Matthews Foodservice.

Bernard Matthews Foodservice is the latest company to lend its support to the scheme, which aims to teach parents and children new cooking skills, whilst at the same time show how cooking together as a family can be fun!

The events, which began early in 2011, see CGC members visit school classroom kitchens to get parents and guardians cooking with their children and to learn about where their food comes from and the nutritional benefits of food.

Bernard Matthews Foodservice is providing turkey for each event to showcase to families the cost savings and benefits of leaning on turkey as a key ingredient in family meals. Its versatility makes it a great ingredient that can be used to create a whole host of favourite dishes all year round and with skinless turkey breast being naturally low in fat and saturated fat, families can, on average, significantly reduce the levels of saturated fat in their favourite dishes by using turkey in place of beef, pork or lamb. British turkey breast is also often cheaper to buy than other proteins, so families can save money too!

For more information on the cooking in schools initiative visit, or email

For more information on Bernard Matthews Foodservice, visit or call 0845 519 4097.

For more information on lean on turkey visit

This case study was provided by Bernard Matthews Foodservice supplier profile: Bernard Matthews Foodservice

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