Claridge's duo set to represent UK
stiff competition from Andrew Britton, of Center Parcs in Longleat Forest, and Gleneagles' Dougie Scobie in the main cookery competition.
The chefs, all aged 22 or under (a requirement of the youth olympics), were asked to cook a three-course meal for four covers from a mystery basket of ingredients. Produced in two-and-a-half hours, Turner's meal comprised seared fillet of red mullet and scallops on a roasted pepper salad with pesto sauce; roast fillet of lamb with a wild mushroom forestiäre and cäpe sauce; and a dessert of apple and raspberry crumble with a vanilla custard sauce.
The two competitions, devised by British judges and chef-experts Peter Richards of Westminster College and Professor John Huber, were based on challenges anticipated at the forthcoming olympics
However, the pastry competition, a new category at the international event, is being trialled for the first time in Montreal and its success will determine whether or not it forms part of the olympics in the future.
Nine countries are believed to be taking part in the pastry competition but, because it has not yet been confirmed as a permanent category in the olympics, its results will not contribute to the participating countries' overall marks.
Turner and Zietek will be joined by a third British representative - who is yet to be selected by restaurant service expert Rob Smith - to compete in the restaurant service category of the olympics.
The Hospitality Skills entrants are expected to follow a strict training programme in the run-up to the olympics, which take place from 11-14 November.
