Two student chefs win top accolade at British Turkey Awards 2011

Daniel Lee and Jordan Kerridge, both in their 2nd year at the college, took part in a competition earlier in the year to devise a starter and main course using turkey leg and breast respectively following a talk and cookery demonstration by chef Tony Robertson. Over 60 students then submitted their entries and 20 finalists then participated in a cook-off. Lee's winning starter of Wasabi crusted confit of British turkey leg with seaweed and mooli salad and Kerridge's winning main of British turkey pie with wild mushroom stuffed turkey win and Madeira jus were cooked and served by the students to over 200 people at the British Turkey Awards ceremony, attended by famers, producers and retailers. Meanwhile a boned and rolled whole turkey breast joint collected the Best Catering Product title and Parkam Chilled Foods Haycliffe Farm Easy Carve Breast impressed the judges with its guaranteed convenience for caterers and tasty, moist meat. Judge Lee Maycock, Craft Guild of Chefs, said: "I wouldn't be disappointed at all if this was served as a pub Sunday lunch". The judges included a magazine food writer, consultant chef and three consumers who won their places on the panel through a competition on the British Turkey website." Two runners up in the Best Catering category were The UK Foodhall Ltd Cooked Sliced Turkey Breast in Stock, praised for being tasty and easy to reheat and serve. And Snowbird Foods Ltd Christmas Crackers - cooked and frozen turkey, bacon and cranberry chipolatas. The winners were presented with their trophies by football personality Ray Clemence, and Lorna Cousins, chair of the British Turkey Federation's marketing committee, in front of 220 guests and VIPs at The UnderGlobe, London. Strictly Come Dancing's Anton Du Beke hosted the awards. The evening also raised more than £9000 for the children's medical charity SPARKS, and Dravet Syndrome UK.