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Run in partnership with the Craft Guild of Chefs, the Country Range Student Chef Challenge enables catering students to showcase their culinary skills under competition conditions. Emma Holden, organiser of the Country Range Student Chef Challenge...

Groves served a menu of red mullet, shellfish mousse and bouillabaisse sauce, followed by a main course of suckling pig, Jerusalem artichokes, quince, hazelnut and trompettes with Calvados Baba, honey poached pears and creme fraiche Chantilly for...

The ten finalists were asked to create two different vegetarian or vegan canapés for the starter and a Norwegian cod main course garnished and served with a hot, warm or cold sauce. The finalists served a plated dessert using a Victoria sponge as a...

Gold award recipients included Louis Haynes from Brockenhurst College for the risotto challenge, Samantha Gibb from Brooklands College for the afternoon tea pastries, Shanay Thomas from central Bedfordshire College for the Rollover hotdog competition...