‘Blowing away’ the panel with the standard of entries this year, 12 finalists took part in a live cook-off at University College Birmingham, where they were tasked with creating “an innovative and delicious starter and main course using turkey.”

17 year-old Bayan Zuraiki (UWL) impressed with her ‘exotic’ starter of shredded turkey breast with spices and a parsley and bulgur wheat tabbouleh – taking home the winning starter prize.

Meanwhile fellow UWL student Kieran Pigott - also 17 – won the main course prize for his ‘exceptional’ turkey breast with fig and port served with arancini, squash, basil and a jus.

As well as work taking home £300 worth of catering vouchers for themselves and £500 worth for their colleges, both will go on to cook their dishes for the 280 guests at the British Poultry Awards (20 September) at the Sheraton Park Lane (London) and undertake work experience there beforehand.

Sheila Eggleston, Stockpot and Cost Sector Catering food and drink editor, commented: “The entries this year were certainly very innovative and the standard was very high. This competition has been running for eight years now and each year, the dishes get better and better.”

The 2018 finalists in full:

Starters:

• Salima Amaourat – New City College Hackney
• Dean Burnham – North Warwickshire and Hinckley College
• Dee Hoti – New City College Hackney
• Conner Hardy – Boston College
• Callum Wood – North Warwickshire and Hinckley College
• Kieran Pigott – University of West London
• Catherine Worley – North Hertfordshire College
• Bayan Zuraiki – University of West London

Mains:

• Salima Amaourat – New City College Hackney.
• Beth Grimshaw – North Hertfordshire College
• Dee Hoti – New City College Hackney
• Harry Lintott – North Hertfordshire College
• Chloe Lloyd-Hughes – North Warwickshire and Hinckley College
• Kieran Piggot – University of West London
• Abi Sadler – North Hertfordshire College
• Bayan Zuraiki – University of West London