Entry to the 2023 / 2024 Country Range Student Chef is Now Open!
Run in collaboration with the Craft Guild of Chefs, who provide competition-standard judging the Country Range Student Chef Challenge has been a key part of developing culinary talent for over 25 years.
The focus for this year’s competition is “Love Local” and challenges teams to discover and showcase the best of their local area. With the world becoming more connected and global food trends often taking the headlines, it is easy to forget the wonders on our own doorsteps.
The food culture and traditions of a local area are heavily influenced and entwined by its history, landscape, people and weather. Local food also plays a significant role in how we connect with, cherish and support our community.
To this end, each team of three culinary students need to prepare, cook and present a three-course, four-cover menu showcasing the produce, history, heritage and culinary traditions of their local area to the below criteria:
Vegetarian – can contain dairy and eggs.
Seabass, one whole (suggested weight 1.2kg) can bring gutted but must be filleted as part of the competition. Served with a mollusc or bi-valve garnish, a starch, and British seasonal vegetables.
Chocolate – at least 50% of white or dark chocolate must be used or a combination of both.
This year’s challenge has an added twist! To celebrate the rebranding of Country Range, each team’s menu needs to include 5 of the following Country Range kitchen staples:
• Country Range 70% Dark Chocolate Drops
• Country Range White Chocolate Drops 2.5 kg
• Country Range Lemon Juice
• Country Range Vegetable Bouillon Paste
• Plain Flour
• Tomato paste 800g
• Country Range Pure Clear Honey
• Table Salt
• Dried Bay Leaves
• Whole Sesame Seed
• Whole Star Anise
• Dried Basil
• Dried Mint
• Dried Oregano
• Dried Parsley
• Dried Rosemary
• Dried Sage
• Dried Tarragon
• Dried Thyme
The first stage of the competition is a written paper menu submission, written menu submissions must be sent to firstname.lastname@example.org before 1st December 2023. The finalist teams will receive their selected Country Range ingredients delivered to them.