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 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, a branded chef's jacket 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.
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.
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.
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 – enter 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.
Competition Criteria
- Recipes should have no more than 10 steps
- Recipes must include British Turkey as the main ingredient along
with other ingredients in season between July and September - Recipes must be accompanied by a colour image of the finished dish
- Recipes must be creative and innovative
- Ingredients must be well balanced and complement the overall dish Recipes will be paper judged
All recipes entered into the competition become the property of Bernard Matthews Foodservice
T&C's
Terms and Conditions- To enter the competition, entrants must send or email their recipes to: Bernard Matthews Foodservice Chef Inspired Challenge, The Craft Guild of Chefs, 1 Victoria Parade, by 331 Sandycombe Road, Richmond, Surrey TW9 3NB or emailed to: CGC@proactivecommunications.co.uk, including their name and address, a contact phone number, email address name and the address of their outlet.
- All recipes must include British Turkey as the main ingredient along with other ingredients that are in season
- Recipes should be typed with a clear method of no more than 10 steps, and must be accompanied by a colour photograph of the finished dishes.
- Each recipe must demonstrate creativity and innovation and include ingredients that are well-balanced and complement the overall dish.
- The winner must be prepared to provide a profile of themselves to appear on the Bernard Matthews Foodservice website.
- One winner will be selected each quarter by a panel including members of the Craft Guild of Chefs and Bernard Matthews Foodservice, judged against the criteria above.
- Winning chefs will receive £100 of vouchers to spend at Russums, a branded chef’s jacket, plus 5 cases of quality British turkey products from either the Bernard Matthews Golden Norfolk Frozen or Broadland Farms Fresh Turkey ranges. There is no cash alternative.
- All entrants must be willing to have their recipe and profile featured on the Bernard Matthews Chef Inspired website.
- All entries become the property of Bernard Matthews Foodservice upon submission and cannot be returned. By entering the competition, entrants grant Bernard Matthews Foodservice a licence to use any materials submitted for any purpose it wishes
- Responsibility cannot be accepted for lost, late or mislaid entries and any that are damaged or incomplete or that otherwise do not comply with these terms and conditions and may be deemed invalid on the sole discretion of the judges.
- Proof of posting does not constitute proof of delivery.
- Bernard Matthews reserves the right to reject any entries it deems inappropriate.
- In the event of unforeseen circumstances Bernard Matthews Foodservice reserves the right to substitute the prize for an alternative of equal or greater value.
- By entering the competition, all entrants will be deemed to have accepted and be bound by these Terms and Conditions.
- Bernard Matthews Foodservice reserves the right to publish the winners’ name and/or picture in future publicity and promotions.
- Bernard Matthews reserves the right to disqualify any entrants that it believes have breached these terms. The judges’ decision is final and binding and no correspondence will be entered into.
Promoter: Bernard Matthews Foodservice, Great Witchingham Hall, Norwich, Norfolk, NR9 5QD United Kingdom