Pillay, 19, won the competition with his starter of ‘Turkey Leg Terrine, Heritage Beetroot Chutney, Smoked Mustard, Tarragon Oil & Turkey Scratching’. He will cook his dish for an estimated 280 guests at the British Poultry Awards later this year.
The competition, organised by the British Poultry Council, challenged students from catering colleges all over the country to develop an innovative and delicious starter or main course using turkey. Eight students were shortlisted to take part in the cook off, which was held at University College Birmingham.
The judging panel for the cook off included: Clay Burrows from Aviagen Turkeys Ltd, sponsors of the competition, James Dugan, executive chef at The Sheraton Park Lane, Tony Robertson, consultant chef, David Neilson, general manager at Avara Foods Ltd and Sheila Eggleston of Stockpot and Cost Sector Catering magazines.
Burrows said: “This year was the toughest year we’ve had in the history of the competition; the standard of entries was fantastic and the students brought a new level of creativity and innovation to the competition, shining a light on the versatility of British turkey. The winner did really well and we can’t wait to see his dish served at the British Poultry Awards.”
The winner will receive their trophy at the British Poultry Industry Awards on Thursday 19 September at The Sheraton Park Lane. Pillay will receive £200 of catering vouchers for himself and £300 vouchers for his colleagues.
The runner up in the competition was 2018 champion Bayan Zuraiki, of UWL, for her main course of ‘Turkey roll with tomato sauce, couscous, baba ghanoush, spinach and crispy skin’.
Starters:
- Malaysian Style Breast of Turkey, Braised Turkey Bon Bon, Coconut Laska –Jane Bryan-Brown – New City College, London.
- Turkey and Juniper Sausage Roll, Bacon Jam and Brown Sauce – Dean Burnham – North Warwickshire and Hinckley College.
- Smoked Turkey Terrine, Pickled Mushrooms, Dill Mayonnaise, Crispy Capers, Dill Oil – Ryan Howarth – North Warwickshire and Hinckley College.
- Turkey Leg & Ham Hock Terrine, Heritage Beetroot Chutney, Smoked Mustard, Tarragon Oil & Turkey Scratching – Siven Jr Pillay – New City College, London.
- Open Ravioli of Braised Turkey Leg, Basil Oil and a White Wine and Parmesan Sauce – Max Shipton – University of West London.
- Turkey, Caramelised Onion and Mushroom Tart with Fennel Salad –Bayan Zuraiki – University of West London.
Mains:
- Pan Roasted Breast of Turkey, Barley & Turkey Risotto, Charred Leek Puree, Broad Beans & Peas, Wild Mushroom Sauce, Wild Mushroom Foam – Jane Bryan-Brown – New City College London.
- Turkey Escalope with a Potato Rosti, Beetroot, Crispy Capers – Dean Burnham – North Warwickshire and Hinckley College
- Roasted Herb-Crusted Turkey Thighs with Honey-Glazed Chantenay Carrots, Baked Kale Seaweed and a Blackberry and Rosemary Sauce –Maxton Cooke – North Hertfordshire College.
- Gua Bao with Hoisin and Ginger Pulled Turkey Leg – Ryan Howarth – North Warwickshire and Hinckley College.
- Turkey and Spinach Wellington, Fondant Potatoes, Purple Carrot Puree, Roasted Pearl Onions, Charred Gem Lettuce & Smoked Turkey Jus –Siven Jr Pillay – New City College London.
- Turkey Ballotine, Broad Beans, Parsnip and Dill – Max Shipton – University of West London
- Bumbu Bali Marinated Turkey Steamed in Banana Leaf, Served with Peanut Sauce, Sweetcorn Fritters, Turmeric Rice, Turkey Skin Tuile and a Balinese Vegetable Salad – Nicole Watt – North Hertfordshire College
- Turkey Roll with Tomato Sauce, Couscous, Baba Ghanoush, Spinach and Crispy Skin – Bayan Zuraiki – University of West London