Gold for Cherry Valley as latest product scores

Duck specialists Cherry Valley were celebrating recently after their latest product picked up a top award for innovation.

The company fought off competition from other foodservice providers to scoop a gold award for its Boneless Roast Duck at the British Frozen Food Federation Awards 2006.

The company took home the accolade of best new starter/buffet/appetiser product in the catering sector of the awards, which were sponsored by Christian Salvesen. A spokesman for Cherry Valley said: "Seasoned & flavoured with traditional herbs and spices, each duck is roasted using authentic Far Eastern cooking techniques to retain succulence whilst allowing crisping and browning of the duck skin.

"The duck halves are quick and easy to prepare - taking only two minutes to preheat in the microwave and two minutes in the fryer once thawed or, just 30 minutes in the oven." Cherry Valley were not the only winners on the night, and Oak Farm Foods also took home a gold award for its "Mighty Big" Aberdeen Angus Cottage Pie with Vintage Cheddar Mash for best new main course/mealcentre product - traditional style cuisine.

A silver award was presented to KK Fine Foods for is Chilli Meatball Con Carne and a bronze for its Lamb Tagine in the best new main course/meal centre product - world wide cuisine category.. The con carne consists of savoury meatballs in a Mexican sauce containing chunky pieces of onion, mixed peppers and red kidney beans. In a 400g pack, the product cooks via boil in the bag or can be decanted and microwaved. The lamb tagine is said to meet growing consumer demand for Moroccan cuisine.