They were among students from six colleges who had made it through to the cook off at University College Birmingham on May 9, where each finalist or team of two were challenged to produce a starter and main course using turkey thigh and turkey breast lobe respectively. Creative use of turkey, along with texture, flavour and portion size, and its suitability for a banqueting menu, were top of the criteria that the judges had to consider. Consultant development chef Tony Robertson, who was on the judging panel and involved in judging the paper entries initially, said the key point was that the finished dish had to be suitable for banqueting and not a restaurant dish. Hogger and Morosi's winning starter was Thai style turkey kofta, turkey crackling, green papaya salad, honey yogurt and deep fried tortellini, while Bash's winning main course was stuffed and rolled turkey breast served with honey parsnip purée, potato croquettes and turkey quail scotch egg. Runners up in both categories were Ashley Reynolds and Chris Windle from Sheffield College, with a starter of spiced turkey timbale with tomato and pomegranate raita and a main course of a pinwheel of turkey with tapenade, polenta and ratatouille. The judges included: Michael Stenekes, executive sous chef at The Savoy; consultant chef Tony Robertson; Sheila Eggleston, editor of Stockpot magazine; Jeremy Hall, group technical director of Bernard Matthews; and Richard Hutchinson from Aviagen, sponsor of the student chef award category. Both winners and runners up will have the opportunity to work at The Savoy under the supervision of Stenekes to produce the meal, banqueting style for around 250 leading members of the industry. The evening will culminate with the students receiving their British Turkey Award 2012 trophy.