For the fourth year in a row Mitchells & Butler were handed the title Foodservice Operator of the Year at the prestigious British Turkey Awards ceremony held at The Sheraton Grand Park Lane last night in front of 220 people from the turkey industry, retailers, caterers and press. Judges were impressed by the vast numbers of turkey crowns that M&B supply to Toby Carvery pub restaurants as well as the support from ongoing promotions all year round.
The judging panel comprised Lee Maycock, Vice Chairman Craft Guild of Chefs; Sheila Eggleston, Food & Drink Editor, Cost Sector Catering and Tina Betts from consumer food magazine Heathy Food Guide. Plus consumer Janet Joy, who won her place on the panel after entering a competition on britishturkey.co.uk
Winners of the 13 categories were announced from 160 entries, ranging from festive stuffed turkey parcels, to on-trend buttermilk coated turkey fillets and convenient bacon wrapped turkey paupiettes, perfect for a dinner parties.
Paul Kelly, Chair of the British Turkey Federation said: “I would like to extend my congratulations to all the foodservice and retail buyers, manufacturers and farmers who won an award. Everyone in the industry knows we have to continually evolve and up our game to be the very best, and these results demonstrate just that. A special British Turkey Awards winner logo will be available for placing on packs, brochures and POS to show their customers they really are buying the best of British.”
Three catering students also impressed at the awards ceremony with their tasty turkey dishes. The trio won the nationwide British Turkey Student Chef of the Year competition earlier this year and got to cook their winning dishes at the Sheraton Grand Park Lane as part of their work experience prize. This year students were challenged to create original and innovative dishes using turkey breast and leg meat with a “Best of British” theme.
Paul added: “Everyone was really wowed by the meal put on by the students. They have spent 3 days prepping for this event under the watchful eye of the hotel’s director of food & beverage, Chef Andrew Bennett MBE, and it has paid off. They showed just how versatile turkey can be and we hope that they will go on to utilise this tasty, healthy meat in their future careers”.
The evening raised more than £5000 for the children’s medical charity Sparks, and Dravet Syndrome UK.