Pub chef crowned British Turkey Chef of the Year

Pub chef James Rogers has been crowned British Turkey Chef of the Year.

James, from the Grundisburgh Dog in Grundisburgh, Suffolk, fended off competition with his dish of stuffed, poached and roast ballotine of local reared free-range turkey.

Judges said James had clearly put a lot of thought and work into his creation, which included a wild mushroom velouté, saffron infused fondant potato and seasonal vegetables. They said his dish had been won for its enticement and balance of the different components.

A sous-vide method of cooking scooped the Best Catering Product title. Loxton Food Company's handmade apricot, fig and thyme-filled turkey escalopes, delivered frozen in individual portions and designed to be reheated in a water bath, steam oven or microwave, were praised by judges for both their convenience and taste.

Loxton's escalopes won through in a short list of three, including a free range turkey crown from Bernard Matthews and UK Foodhall's ready-to-slice free range honey roast turkey saddle.

Trophies were presented by TV chef Phil Vickery and Catriona Lee in front of 200 guests at Claridge's, London.

The evening also raised more than £5,000 for the children's medical charity SPARKS.