 CELEBRITY chef Brian Turner has branded vegetarians "confused" during a visit to Liverpool to judge a roast beef competition. Mr Turner, of TV's Ready Steady Cook, fame, is touring the country to find the most imaginative and creative ways of preparing and cooking roast beef, with a national final on St George's Day later this month. The venue for the Merseyside heat was award-winning city centre restaurant 60 Hope Street. And in an unashamedly beef-eating atmosphere, Mr Turner (pictured) gave short shrift to vegetarians - of whom there are around three million in the UK - saying they were "confused." He said: "Sixty per cent of them eat chicken anyway. It's a fashionable cycle. There has been a move back to traditional English food and slow-cooked food. It's also good for local farmers and the local economy. "We roast better than anybody, and there's no doubt as far as I'm concerned that it's our national dish. The whole idea of this competition is to wave the flag of St George. Beef was in trouble a few years ago, but we're probably better off now than we would have been if BSE had never happened." But according to the Vegetarian Society, it was Mr Turner who was "confused." Spokeswoman Kerry Bennett said: "Vegetarians are people who do not eat meat, chicken, fish, or any animal by-products. "There are, however, a large number of people we call 'meat reducers,' who often choose vegetarian meals while they are out but are not vegetarians all the time. These are the people he thinks call themselves vegetarians. "From that perspective he is the one that is getting confused. If he wants to find out more about what a vegetarian is, he could speak to us and we could give him some advice." Yesterday's contest was between Gavin Williams, head chef at Simply Heathcotes restaurant in Liverpool, and Steve Muff, owner of Muff's Butchers in Bromborough. After tasting both dishes, Mr Turner declared Steve Muff the winner for his roast sirloin of Cheshire beef with carrots, roast parsnips and leeks with York-shire pudding. "We look at presentation first and foremost, and then the meat," said Mr Turner. "This was the tightest round we've been in. There's only one point between them and both dishes had great eatability, but Steve Muff's just edged it because the beef had a more mature flavour." Mr Muff, who in the past has provided meat for a Royal visit, said he was "amazed" by his win: "I was up against a professional chef so I thought I stood no chance," he said. "When the beef is good, there's nothing better. You need to hang it for a minimum of 14 days to get the best results. It's not just the tender-ness, it's the flavour which is important." The competition is being organised by the English Beef and Lamb Executive (EBLEX). The final will be at Butcher's Hall, home of the Worshipful Company of Butchers, in London. Mr Muff won £250 for a charity of his choice, which he will use to sponsor his wife on a trek to Peru next year in aid of cancer research. | 
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