Now in its 15th year, this annual event is a mix of catering, retail and consumer awards, celebrating achievements in the industry and showcasing the best British turkey products on the market. There are 10 categories altogether including one for the Best Catering Product, which allows catering companies to show how their products are meeting the changing demands for their target end user, whether for the cost sector, pub chains, restaurants or carveries. Lorna Cousins, chair of the British Turkey Federation's marketing committee, said: "Delicious turkey is a great choice for menus, especially during these economic times as it represents good value for restaurants. It is also low in fat and very versatile, so it will be interesting to see what innovative catering products are now available." The 2010 winner of the Best Catering Product award was The UK Foodhall, which supplied a boneless cook-from-frozen turkey breast joint aimed at local education authorities, pubs and restaurants. It impressed judges for its failsafe convenience for caterers and tender, moist meat. New for this year's awards is the Student Chef of the Year category, a competition in association with Westminster Kingsway College. Eighty chefs attended a cookery demonstration using turkey breast and thigh and were challenged to create a starter and main course using these cuts. Eight finalists will compete in a cook off, and the winning dish will be served at the awards ceremony. Cousins explained: "This new award targets the next generation of young chef opinion formers. It will encourage them to be creative with turkey and inspire them to put it on the menu all year round." Winners will be announced at the British Turkey Awards black tie dinner and dance at Shakespeare's Globe Theatre in London on September 22. • Deadline for entries is May 27 2011. For entry forms/further details, visit britishturkey.co.uk or contact [email protected] or phone 01273 834716