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Student Finalists Announced For British Turkey Cook-Off

Untitled-1Six catering students from UK colleges will be going head-to-head in the final of this year’s British Turkey Student Chef of the Year cook-off, taking place at UCB, Birmingham on Thursday 2nd June 2016.

UK catering colleges were invited to take part in the competition to create a starter and main course dish using British turkey meat. The winning dishes will be recreated at the annual British Turkey Awards ceremony held at The Sheraton Park Lane Hotel on 22nd September 2016.

The judging panel which includes Andrew Bennett MBE, Food & Beverage Director at The Sheraton Park Lane Hotel and Paul Kelly, Chairman of the British Turkey Federation are looking for dishes with originality and innovation, so not just traditional roast turkey!  Entrants are required to fit in with this year’s theme of ‘Best of British’ which is the overall creative strand carried through to the awards event.

Winners will receive Russums Catering vouchers with £300 in value going to the two winners (Best Starter/Best Main Course) and £500 going to each of the winner’s college.  The lucky winners will also receive two days’ work experience at The Sheraton Park Lane Hotel and the chance to see their dishes served at the awards dinner to over 300 guests and VIPs from the British Turkey and related industries.

Chef Bennett, Food & Beverage Director from The Sheraton Park Lane Hotel said: “We are delighted to be holding the 2016 British Turkey Awards at our hotel and it’s a great pleasure to be involved in the judging of the Student Chef Competition.  The winning students will gain valuable experience working with our team here”.

Paul Kelly, Chairman of the British Turkey Federation said: “We are thrilled with the response to this year’s British Turkey Student Chef Competition.  Turkey is incredibly tasty and versatile and turkey breast is one of the healthiest mainstream meats around so it’s encouraging to see students recognise this and show so much enthusiasm and creativity. We hope to see more chefs cooking with turkey in the future.”

The finalists in full:

British Turkey Student Chef Finalists 2016 sponsored by Aviagen

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

Masala spiced turkey thigh red lentil dhal, coconut reduction and pickled carrots

Sanah Masood, UCB

Coronation Turkey, Queens Crown Tuille, English Tomato Rose

Amy Sanders, North Warwickshire & Hinckley

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

Main Courses:

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 a turkey ale jus.

Pam Leigh, Boston College

Ballotine of turkey breast and thigh, sage and onion farce, garden vegetables, Cumberland gel, crispy skin and turkey jus

Sanah Masood, UCB

Sausage, Mash & Onion Gravy

Amy Sanders, North Warwickshire & Hinckley

Turkey Faggot, Mash & Mushy Peas, crispy turkey skin

Joe Wykes, North Warwickshire & Hinckley

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