British Turkey calls for student creativity

British Turkey is calling on student chefs to show their creativity by entering its annual catering competition. 

Now in its sixth year, the competition invites Level 2 and 3 catering students to whip up a starter and main course using British Turkey thigh or breast meat, in keeping with its Best of British theme. The winning dishes will be served at the British Turkey Awards banquet, held on 22 September 2016, to around 300 guests.

The first prize-winner will receive £300 in catering vouchers, with the runners-up winning £150 of vouchers. Winning colleges will also be awarded £500 in catering vouchers. Students will be invited to recreate their winning recipes at the Sheraton Park Lane hotel, host to the British Turkey Awards.

The 2015 winners included Bev Satirapraprkul from the University of West London, whose starter was a Thai Salad of braised turkey leg cooked in coconut. The main course was created by Kirsty Fonseca from Boston College, who presented a Turkey Wellington with sweet potato bravas and pineapple flavoured jus.

Paul Kelly, chairman of the British Turkey Federation, said: “This is a unique opportunity for student chefs to showcase their creativity and skill to the turkey industry movers and shakers. Our ‘Best of British’ theme is sure to appeal and we are expecting some high-quality entries this year. We want students to demonstrate the versatility of turkey and how it lends itself to a wide range of dishes and cooking techniques, from the traditional to more modern. We are delighted to continue with this competition and look forward to reviewing entries.”

Andrew Bennett, director of food and beverage at Sheraton Park Lane, said: “We are thrilled to be hosting the British Turkey Awards 2016 at our hotel and to be involved with this prestigious catering competition. We’re looking for highly creative dishes that we also deliver on presentation and taste.”

All year two and three catering students are eligible to enter the competition. Colleges can book in a two-hour turkey workshop until 31 March by emailing

Want more stories like this in your inbox?

Sign up for our FREE email newsletter


User Login



Most read


Should the meat industry pay for compulsory abattoir CCTV monitoring?