The winners will go on to cook their winning dish to approx. 280 guests at the British Turkey Awards held at The Sheraton Park Lane.
Pam Leigh, 22, picked up first prize for her starter – British turkey pub classics – mini turkey raised pie with a mini turkey & quail scotch egg, served with a beetroot salad, mustard pickle and turkey scratchings. The winner of the main course was Sanah Masood, 24 of UCB Birmingham for her outstanding ballotine of turkey breast and thigh, sage & onion farce, garden vegetables, Cumberland gel, crispy skin and turkey jus.
The judges were so impressed with the quality of the starters, they also invited Danny Francomb, 34, Hackney Community College to use elements of his dish – British picnic – turkey terrine, turkey & leek pie, quail scotch egg, smoked beetroot chutney & turkey tea – to create canapes alongside chef Bennett from the Sheraton Park Lane.
Paul Kelly, Chair of the British Turkey Federation said: “This year was certainly one of the toughest we’ve seen in the history of the competition. The entries were fantastic and students had clearly put a lot of thought into their dishes. The ‘Best of British’ theme clearly inspired the students.
The competition, organised by British Turkey, challenged students from catering colleges all over the country to develop an innovative and delicious starter and main course using any cut of turkey. Entries were received from across the UK with a final 6 students shortlisted to take part in the cook off, which was held at University College Birmingham.
The judging panel for the cook off included Chef Bennett, MBE, Director of Food & Beverage, The Sheraton Park Lane; Sheila Eggleston, Catering journalist; Tony Robertson, Consultant Chef; Paul Kelly, Chair of the British Turkey Federation; Clay Burrows from Aviagen, sponsors of the event.
In addition to work experience at The Sheraton Park Lane, they each win £300 of catering vouchers for themselves and £500 vouchers for their colleges.
The winners will receive their trophies at the British Turkey Industry Awards which takes place on Thursday 22nd September at The Sheraton Park Lane.
British Turkey student chef finalists:
Starters
- British Picnic – Turkey Terrine, Turkey & Leek Pie, Quail Scotch Egg, Smoked Beetroot Chutney & Turkey Tea – Danny Francomb, Hackney Community College
- British Turkey Pub Classics – Mini Turkey Raised Pie with a mini Turkey & Quail Scotch Egg. Served with a beetroot salad, mustard pickle and turkey scratchings – Pam Leigh, Boston College, Lincolnshire
- Masala Spiced Turkey Thigh Red Lentil Dhal, Coconut Reduction and Pickled Carrots – Sanah Masood, UCB Birmingham
- Coronation Turkey, Queens Crown Tuille, English Tomato Rose – Amy Saunders, North Warwickshire & Hinckley College
- Great British Picnic – Melton Mowbray Turkey & Stilton Pie, Turkey Tea, Spiced Turkey Picnic Egg, Sweet Onion Chutney – Joe Smith, Brooksby Melton College
- Turkey & Chestnut ‘Sausage Roll’, Chestnut Mushrooms in a Scotch Whisky & Cream Sauce, garnished with English watercress – Joe Wykes, North Warwickshire & Hinckley College
Mains
- Butter Poached Supreme of Turkey, Apple Cider Gel, Walnut & Sage Crust, Anna Potatoes, Puree of Smoked Sweetcorn and Cider jus – Danny Francomb, Hackney Community College
- Smoked Turkey Breast with a Sage and ‘Granny’Smith stuffing on a wholegrain mustard creamed potato with glazed baby vegetables and turkey ale jus – Pam Leigh, Boston College, Lincs.
- Ballotine of turkey breast and thigh, sage & onion farce, garden vegetables, Cumberland gel, crispy skin and turkey jus – Sanah Masood, UCB Birmingham
- Sausage, Mash & Onion Gravy – Amy Sanders, North Warwickshire & Hinckley College
- Turkey Faggot, Mash & Mushy Peas, Crispy Turkey Skin – Joe Wykes, North Warwickshire & Hinckley College