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Country Range Student Chef Challenge 2019/20

Now in its 26th year, Country Range has opened its 2019/20 Student Chef Challenge – calling on lecturers and college students to enter.

Run in collaboration with the Craft Guild of Chefs, the annual contest is celebrating its 26th anniversary this year and the huge role it has played in developing young chefs and talent around the UK.

To enter, teams of three must plan, prepare and execute a three-course, four cover meal in 90 minutes.

Menus must include:

  • Starter - Flat fish, filleted and a sauce made from the bones. The dish must be served with appropriate garnish but must include one turned mushroom per portion.

  • Main - Three bone loin of pork, the eye of the meat must be used. The trim is to be used for a separate element e.g. faggot kebab or pie. The dish must be served with appropriate garnish including starch, vegetable and sauce.

  • Dessert - Lemon tart with a modern twist. 

Emma Holden, organiser of the Country Range Student Chef Challenge, said: “A career in the hospitality industry is often seen as a negative path to take so we hope the Country Range Student Chef Challenge can help change these unfair perceptions. 

“With a supposed skills shortage on the way it’s vital that we show young people the great many benefits of working in the catering industry so hopefully the challenge can be a glimpse into what the future holds for them. A number of our previous entrants have gone on to work in top restaurants so it just shows how the Challenge can be a springboard for greater success.”

 

The 2018/19 competition was won by City of Glasgow College for the second consecutive year. The victorious students were Alan Coats, Ance Kristone and Andreau Talla and they were awarded a work experience at a Michelin-starred restaurant and they were taken on a foodie tour of London. 

Teams will compete in regional heats in the last week of January to the first week of February 2020 before the victorious students face-off in the grand final, which will this year take place at the Hospitality, Catering and Restaurant (HRC) Show at London’s ExCel on 3 March 2020 at 12.15pm.  

For full details and to get your entry pack and sample of the Country Range Chocolate Drops, visit www.countryrangestudentchef.co.uk.

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