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.
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 judging panel includes Andrew Bennett MBE, food & beverage director at The Sheraton Park Lane Hotel, Paul Kelly and Sheila Eggleston, food and drink editor of Eat Out and Cost Sector Catering magazines. Entrants are required to create dishes to the theme of ‘Best of British’.
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 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 300 guests.
The student finalists are:
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
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 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