The catering categories are split into cost sector aimed at local authorities and profit sector for products targeted to pubs, hotels and restaurants, and is judged against set criteria by an independent panel comprising of a consultant chef, food and catering journalists and a consumer.

Last year’s catering category winner for cost sector was a ready-to-roast British turkey breast from The UK Foodhall, which won on the merit of its “pleasant soft texture and great flexibility” for local authority caterers.

Nicola Compton, chair of the British Turkey Federation’s publicity and marketing committee, said: “The catering sector is hugely important to the industry. Buying British allows caterers to flag up provenance on the menu, which is an important factor for many consumers; and with so many people wanting a healthier choice for menus turkey breast is the perfect low fat protein.”

The annual Student Chef of the Year competition also forms part of the awards, with young catering students from colleges across the country competing to create the best turkey starter and main course, to be served at The Savoy, during the ceremony on 25th September where winners of the 11 categories will be announced.

For entry forms/further details visit britishturkey.co.uk or call 01273 834716.