Scott proves Turkey is not just for Christmas

A talented hospitality and catering student from Warrington Collegiate has proved that a turkey is not just for Christmas.
Scott Lomax, aged 18 from Cinnamon Brow, wowed judges with his starter of Moroccan Turkey, reaching the finals of the British Turkey Student Chef of the Year competition held at University College Birmingham.
Keen to impress the judges with the elegance, simplicity and strength of taste of his dish Scott explains, “The theme was Arabian Nights so I took the idea of a turkey kebab and gave it a bit of a twist as well as enhancing the flavour using the modern technique of sous vide which involves cooking the meat at 68 degrees for 14 hours. The standard of the competition was incredibly high and I knew I’d have to produce my best work ever to win that coveted first place.”
This is the second year in a row that young chefs from Warrington Collegiate have reached the final stages of the competition.
Dave Chapman, Chef Lecturer for Hospitality and Catering at Warrington Collegiate explained, “This is prestigious competition and a fantastic experience but quite a challenge. Scott really embraced the great taste and versatility of turkey and developed an innovative and mouth-watering recipe for the finals.”
Scott travelled to the University of Birmingham College for the final where he had just two hours to prepare and present his starter for the judges.
Although Scott impressed this year’s judges, Paul Kelly from British Turkey, Budi Bin Sukim from The Savoy, Tony Robertson, Consultant Chef and competition sponsor and Clay Burrows, from Aviagen, with his dish, competition was hot and unfortunately Scott was not this years winner.
“Reaching the finals was a great achievement for a newcomer to competition work,” said Scott.
“I’ve learned such a lot from entering the competition and hearing the comments of the judges on my dish. Next year I’m planning to return and I’m not settling for anything other than first place.”
Scott has been interested in a career in catering since he was 11. His inspiration was his Grandmother who he describes as a great baker, especially her Christmas cake. He still keeps a book of all her recipes, many of which have a story to tell.
Ambitious to own his own restaurant one day, Scott has developed a keen interest in modern English cooking using locally sourced ingredients. Scott says, “I’m aiming to gain experience through working in a Michelin-starred restaurant before starting my own business, developing the local cuisine in Cheshire.”
Scott has developed his catering expertise through working in Buckley’s, an award winning training restaurant with fully licensed bar run by students at Warrington Collegiate. Diners wanting to treat themselves to a fine dining experience can book a meal at Buckley’s or come on one of the popular themed nights by ringing the booking line on 01925 494378.