FOOD WRITERS CELEBRATE PRODUCER’S 25TH BIRTHDAY
Listed under: News
Published: Thursday, June 04, 2009
Henrietta Green and journalist and broadcaster, Marguerite Patten, one of the UK's first celebrity chefs, joined 100 customers to commend an Essex producer yesterday.
To celebrate a quarter of a century rearing turkeys, Paul Kelly of Kelly Bronze Turkeys invited guests and food industry glitterati to watch him set a record as the world's fastest turkey carver.
Completing the task in just three minutes and 90 seconds, the sentiment surrounding Mr Kelly's milestone was as earnest as it was entertaining.
“The Kelly family have an uncomprised approach to quality, consistently producing excellent turkeys,” said Ms Patten. “Their ethos is a credit to the industry,” she added.
Reporting from the event, which took place at the family's farm in Claydon, Speciality Food Magazine's, Golnaz Alibagi listened to the company's future plans.
“There is a real worry that consumers will cut back on the size of their turkeys this year, but we're on a mission to ensure that this does not happen,” says Jackie Hollis, spokesperson for Kelly Bronze Turkeys.
To support customers feeling the pinch, the company has just launched a recipe book, with a thriftier focus to their food – festive or otherwise.
“We want to show people how they can get the most out of their turkeys but we will still be promoting our bigger birds wholeheartedly over the next year,” confirmed Ms Hollis.
Those attending the event enjoyed a banquet, speeches from the family and an opportunity to look around the farm.
The Kelly family have been producing turkeys since 1972.
Completing the task in just three minutes and 90 seconds, the sentiment surrounding Mr Kelly's milestone was as earnest as it was entertaining.
“The Kelly family have an uncomprised approach to quality, consistently producing excellent turkeys,” said Ms Patten. “Their ethos is a credit to the industry,” she added.
Reporting from the event, which took place at the family's farm in Claydon, Speciality Food Magazine's, Golnaz Alibagi listened to the company's future plans.
“There is a real worry that consumers will cut back on the size of their turkeys this year, but we're on a mission to ensure that this does not happen,” says Jackie Hollis, spokesperson for Kelly Bronze Turkeys.
To support customers feeling the pinch, the company has just launched a recipe book, with a thriftier focus to their food – festive or otherwise.
“We want to show people how they can get the most out of their turkeys but we will still be promoting our bigger birds wholeheartedly over the next year,” confirmed Ms Hollis.
Those attending the event enjoyed a banquet, speeches from the family and an opportunity to look around the farm.
The Kelly family have been producing turkeys since 1972.
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