> Sections Telephone numbers Search Information

Apply online

Use our online application form to apply for a course. It’s easy to complete and goes straight to our admissions team.

Find out more... Apply now

Hackney Community College students impress at 2017 British Turkey Student Chef Competition

Posted 14th June 2017

Two students from Hackney Community College will be cooking for 280 guests at The Sheraton Park Lane Hotel, London later this year after impressing judges and winning first and second prize at the 2017 British Turkey Student Chef of the Year Cook-Off.

Danny Francomb, 35, was awarded first prize by the judging panel with his remarkable Starter of an ‘Asian Picnic’, consisting of turkey satay skewers, Asian cured turkey salad, turkey bhaji, turkey poppadoms served with spinach and mint chutney.’ The independent panel of judges praised Danny’s starter, saying that it was executed perfectly.

Danny said: ‘I am so pleased to have won first prize this year and that the judges appreciated the Asian flavouring of the turkey. I am looking forward to cooking for the guests at The British Poultry Awards in September.’

Pablo German, 17, won second prize with his remarkable main course of Goan style curry of turkey, cauliflower puree, roasted cauliflower, toasted coconut rice and a pomegranate salsa. The independent panel of judges praised Pablo’s main, saying that the flavour and presentation was excellent.

Pablo said: ‘I’m very happy to have won second prize for my main course. I really enjoyed cooking for the judges today and I am so pleased that they liked it.’

The competition, organised by British Poultry Council, challenged catering students from across the UK to devise and create an innovative starter or main course using turkey. From colleges nationwide, six students were shortlisted to take part in the finalist’s cook-off, held at University College Birmingham. Third place was awarded to Angelina Adamo from University College Birmingham with her turkey ravioli and butternut squash tea.

The judging panel included: Clay Burrows from Aviagen, sponsors of the award, Tony Robertson, Consultant Chef, David Neilson, General Manager at Faccenda Foods Ltd, and Sheila Eggleston, Cost Sector Catering magazine.

As well as having the chance to cook their dishes for guests at The British Poultry Awards dinner, the winner received £300 of catering vouchers, and the runners up £150 each.