The operator was presented with the award in front of 260 guests from the turkey industry, retailers, caterers and press.

M&B supply turkey crowns to Toby Carvery pub restaurants and were commended for their support of British turkey with continual promotions and offers.

M&B also have increased provenance visibility, requesting that farm names and counties are flagged on each crown so that the Toby Carvery chain is able to promote this to consumers in house.

Greene King received a Highly Commended on the night for same award, as judges praised the level of innovation being generated by its suppliers, Bernard Matthews. Turkey already outsells all other proteins on the Greene King carveries, but they have extended their British turkey range to encourage use on menus outside of traditional roasts and also as a red meat alternative. New offerings on the menu included cooked single breast lobes and smoked turkey thigh burgers, the latter which are part of Bernard Matthews American Smokehouse range.

Bernard Matthews took the award for Best Foodservice Product for Profit Sector. Their Frozen Paupiettes with Pork, Chestnut Sage and Onion Stuffing were deemed the stand-out winner for its great combination of juicy breast meat, stuffing and bacon, good appearance and excellent single portion size. Judges also thought the gluten free stuffing gave it wider appeal.

The Best Catering Product for Cost Sector was also won by Bernard Matthews for its convenient Frozen Cooked Boneless Turkey Breast Lobe which judges though tasted good and ticked all the convenience and versatility boxes for schools and local authority caterers.

The judging panel comprised: Lee Maycock, vice chairman Craft Guild of Chefs; Sheila Eggleston, food and drink editor, Cost Sector Catering; Kevin White, senior reporter at The Grocer; Aidan Fortune, news editor at Meat Trades Journal and Lucy Blackwell, food editor of consumer food magazines Bella and Take A Break. Plus consumer Melita Wheeler, 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 rare breed whole turkeys to Christmas turkey “crackers” and “bombes”, convenient cook-from-frozen breast pieces, a turkey salad sandwich, and a turkey pasta ready meal for toddlers.

Paul Kelly, Chair of the British Turkey Federation said: “My huge congratulations go out to all the hardworking buyers, manufacturers and farmers within the British turkey, foodservice and retailer industries who have won awards. We are very proud of the fantastic British turkey products being developed and support of all our customers. 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.”

Two catering students also impressed at the awards ceremony with their tasty turkey dishes. The duo won the nationwide British Turkey Student Chef of the Year competition earlier this year and got to cook their winning dishes at the The Dorchester as part of their work experience prize. Students were challenged to create original and innovative dishes using turkey breast or leg meat which had a “Pirates” theme this year.

Bev Satiraprapkarpul from University of West London recreated her starter of ‘Ching Shih’ - a Thai salad with turkey leg braised in coconut; and Kirsty Fonseca from Boston College made her main course - Turkey wellington with sweet patatas bravas, Autumn vegatables and pineapple scented jus.

Bev and Kirsty each received a trophy on stage, handed to them by comedian Mark Watson and Paul Kelly. Watson also provided after dinner entertainment.

Kelly continued: “Guests loved the meal put on by the students. They showed excellent flair in their creative dishes and really showed off the turkey meat at its very best. We hope they will now continue to cook with turkey in their future catering careers - we believe there is a great opportunity for chefs to exploit the excellent taste, versatility and health benefits of putting turkey on menus all year round”.

The evening raised more than £12,500 for the children’s medical charity Sparks, and Dravet Syndrome UK.

The winners in full:

1. Best Ready-to-Eat (sponsored by Calor)

Asda Extra Special Butter Roast Turkey Breast

2. Best Meal Solution (sponsored by Hybrid Turkeys)

Bernard Matthews Go Create Turkey Breast Pieces

3. Best Innovation – all year round (sponsored by Minster Vets)

Asda Butchers Selection Sweet Chilli Turkey Sausages

4. Best Innovation – Christmas (sponsored by Knights Construction) 

Morrisons British Turkey Bombe

5. Best Christmas Convenience (sponsored by Securcom)

M&S Turkey Roulade with Pork Mushroom and Spinach and Smoked Bacon

6. Best Christmas Traditional (sponsored by Easichick)

Morrisons Basted Whole Turkey

7. Best Christmas Premium (sponsored by ABN)

Asda Extra Special Free Range Whole British Corn Fed Bronze Turkey

8. Best Foodservice Cost Sector (sponsored by Flogas)

Bernard Matthews Frozen Cooked Single Boneless Turkey Breast Lobe

9. Best Foodservice Profit Sector (sponsored by Noble Foods)

Bernard Matthews Frozen Paupiettes with Pork, Chestnut Sage and Onion Stuffing

10. Foodservice Operator of the Year (sponsored by Clarke Group)     

Mitchells & Butler

- Highly commended – Bernard Matthews for Greene King

11. Student Chef of the Year (sponsored by Aviagen)

Bev Satirapraparkul, University of West London

Kirsty Fonseca, Boston College

12. Best Blogger Recipe (sponsored by Red Tractor)

Claire Procter, Flotilla of Turkey Pirate Ships

13. Retailer of the year (Sponsored by Zoetis)

Asda