The winners will both go on to cook their winning dish to 280 guests at the British Turkey Awards held at The Savoy in September.

David Pullin, 17, from South Staffordshire College picked up first prize for his starter – ‘oasis of the Middle East’, which included a turkey bonbon, yellow split pea hummus, shredded turkey wing in Moroccan style chutney, saffron couscous, Arabic flatbread shard and a mint yogurt dip.

The winner of the main course was Jessica Marshall, 19, from Hull College for her ‘golden saffron potato surprise' with a blanket of rice topped with fried spinach and spiced turkey batons coated in pomegranate reduction with ground pistachios encased, surrounded by a crab apple and blackberry jam sauce, scattered with poached rose water rhubarb. The judges applauded the pair for their use of turkey outside of the traditional Christmas use.

The competition organised by British Turkey, challenged students from catering colleges all over the country to develop an innovative and delicious starter and main course using any cut of turkey. This year students entering the competition were invited to follow a specific theme of ‘Arabian Nights’, this was to fit the theme of the banquet where the winning dish would be served. With entries from all across the UK, a final 16 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 Budiono Bin Sukim, banqueting  chef at The Savoy; Tony Robertson, consultant chef; Paul Kelly, chair of the British Turkey Federation; and Clay Burrows from Aviagen, sponsors of the industry award.

In addition to work experience at The Savoy they each win £300 of catering vouchers.

Paul Kelly said: “The level of this year’s entries really impressed the judges. The standard was very high and the students certainly embraced the Arabian Nights brief.  The flavours and use of turkey was outstanding and really goes to prove just how versatile turkey can be when used all year round.”