Passionate about addressing the skills gap in the hospitality industry, the partnership marks a significant milestone in the Country Range Group’s commitment to nurturing culinary talent and providing a vital pipeline for the industry’s future workforce. The UK’s leading school-based cooking competition, engaging with over 25,000 young people annually across England, Scotland, Wales and Northern Ireland, Springboard FutureChef supports the development of key life skills and showcases the exciting careers available in the hospitality sector.

Earlier this year, the search for the UK’s best young chef concluded with 16-year-old Carys Williams from Pontarddulais School in Swansea emerging as the 2025 Springboard FutureChef champion following a final in London.

Held at Capital City College in Westminster on the 24th March 2025, the FutureChef final saw 12 talented young chefs from across the UK compete for the title in Springboard’s annual crown. Each finalist had two hours and 45 minutes to prepare a main course and dessert for a panel of industry-leading judges, including Adam Handling, Alain Roux, Brian Turner, Chantelle Nicholson, Cherish Finden and 2024 winner Reece Ventura.

Driving industry impact

Designed to inspire and equip aspiring chefs aged between 12-16 with essential culinary skills and knowledge, Springboard FutureChef provides a hands-on experience, builds confidence and introduces participants to the world of professional cookery. With a proven track record for launching culinary careers, the first Springboard FutureChef competition took place in 1999 with 127 young chefs taking part. Since that inaugural competition, over 225,000 students have been involved and a remarkable 24% of participants have gone on to have careers in hospitality.

Previous Springboard FutureChef winners include 2023 MasterChef: The Professionals champion Tom Hamblet, 2023 Roux Scholar winner April Lily Partridge, and Graeme Cheevers, Owner of the Michelin-starred Unalome in Glasgow.

Graham Caldwell, Country Range Group Marketing Manager, said:

“The Country Range Group and our members are dedicated to supporting the foodservice sector and we recognise the importance of investing in young talent. The Springboard FutureChef competition is a truly exceptional initiative and as a long-term supporter of food education and training, the exciting sponsorship aligns perfectly with our mission to empower the next generation of culinary professionals and strengthen the hospitality industry.”

“Springboard FutureChef is more than just a competition – it’s a monumental movement that provides invaluable skills and experience to young people, fosters industry connections and strengthens career pathways for culinary talent. With an unbelievable track record for developing young cooks, we’re thrilled to take on the role of Headline Sponsor and look forward to working with Springboard to invest in and inspire the next cohort of young chefs.”

Amanda McDade, National Head of Careers and Education for Springboard, commented:

“We’re thrilled to welcome the Country Range as Headline Sponsor for the 2025/2026 Springboard FutureChef competition. Their commitment to nurturing young culinary talent aligns perfectly with our mission to inspire the next generation of chefs. This partnership will significantly enhance our ability to provide students with invaluable industry connections, skills, and experiences. With the Country Range Group’s support, we’re confident that FutureChef will continue to be a transformative platform for young people, opening doors to exciting careers in hospitality and addressing the industry’s skills gap. Together, we’re not just shaping future chefs; we’re cultivating the culinary stars of tomorrow.”

A Commitment to Culinary Excellence

As the Headline Sponsor, the Country Range will play a central role in supporting the competition from start to finish, while providing direct engagement opportunities for students, schools and chefs and a rich learning experience that extends beyond the competition.

The FutureChef annual programme begins in August with a nationwide call for participants, chef mentors and judges. School heats then take place from August to October, followed by local finals and mentor engagement. Regional finals occur in early spring 2026, culminating in the prestigious National Final in March 2026. Outside of the main competition, culinary career sessions and industry-led demonstrations are also run throughout the year.

In addition to Country Range being the headline sponsor, the Group’s wholesale members will also have the opportunity to offer mentorship and professional development opportunities for young participants and schools in their regions.

A Proven Model for Success

The decision for Country Range to become Headline Sponsor of Springboard FutureChef builds on the success of its previous partnership with the Craft Guild of Chefs in supporting the Student Chef Challenge.

Another competition with a great heritage of developing culinary stars of the future, Country Range was lead sponsor of the iconic challenge between 2016 and 2024.

Graham Caldwell continues: “It was a huge honour to help thousands of young chefs improve, grow and test themselves through the Student Chef Challenge and we’re confident the experience will ensure we can make FutureChef 2025/2026 the most impactful yet. As the hospitality sector continues to rebuild and evolve, initiatives like FutureChef play a crucial role in ensuring a skilled and passionate workforce for the future.”

The post Country Range Announced as Springboard FutureChef Headline Sponsor appeared first on Country Range.

The three young student chefs were competing against teams from Loughborough College, Cornwall College, New College Durham and Westminster Kingsway and astounded the judges with their creative, on-brief and flavour-driven menu.

Westminster Kingsway’s trio of April Jackson, Luca Delgado and Elliot Tyler clinched second place and the London-based college’s other team Esin Yusuf, Otylia Polczynska and Kamran Taylor took third place.

Under the watchful eyes of the esteemed judges and a buzzing live theatre audience, the students recreated their three-course, four-cover menu within 90 minutes. The theme for this year’s competition was Love Local and challenged the teams to discover and showcase the best of their local area.

International Salon Culinaire Awards

In addition to competing for the Country Range Student Chef Challenge 2023/2024 title, all the finalists were also graded by the International Salon Culinaire to international judging standards with Gold, Silver, Bronze and Merit certificates awarded. The full list of International Salon Culinaire awards was awarded as follows:

• West Suffolk College – Gold Best in Class
• Westminster Kingsway College – Gold
• Westminster Kingsway College – Silver
• Cornwall College – Silver
• Loughborough College – Bronze
• New College Durham – Bronze

The 2024 Country Range Student Chef Challenge Winning Menu

Starter

Beetroot four-way tart – a savoury tart case filled with Ellingham goat’s cheese, beetroot gel, roasted beetroot, pickled beetroot and fresh sliced beetroot.

Main

Pan seared seabass with cauliflower puree, sweated leeks, Brancaster mussels in beurre blanc, pickled shimejis and potato rosti.

Dessert

Choux bun with chocolate craquelin on chocolate sauce filled with marsala mascarpone cream, coffee caramel, topped with coffee and white chocolate ganache and toasted hazelnuts.

As well as claiming the prestigious Country Range Student Chef Challenge title, the trio from West Suffolk College also won a unique dining experience and opportunity to work at a Michelin starred restaurant, plus a professional knife.

Speaking after the victory, Cecille Youngs, said: “We’re honestly still in shock after the win and it really hasn’t sunk in yet. We’re just so happy. We didn’t really expect to win but we were delighted with the way we worked together and the dishes we put out. Just to know we showed off our technique, skill, coped in front of the judges and live audience, plus worked within the time limits, will give us a huge confidence boost moving forward.”

The additional time, hard work and commitment invested in the winning team by Lecturer Stuart Ascott, didn’t go unnoticed, as he received his own engraved Flint and Flame knife set. Winning Lecturer Stuart Ascott added:

“I’m so proud of the girls and overjoyed for them. They were so calm and collected in front of the judges and live audience and they worked brilliantly together as a team throughout. The dishes they plated up looked exceptional and the judges obviously agreed that they had great flavour as well.  They all have big aspirations and with the boost this will give them, they’re definitely three young chefs to keep a close eye on.”

This Years Brief

The Country Range Student Chef Challenge has been a key part of developing culinary talent for over 25 years. Run in collaboration with the Craft Guild of Chefs, it provides competition-standard judging and vital feedback to the students throughout the process.

The challenge focuses on testing the essential core skills and techniques that culinary students are taught in college and is carefully designed in line with the NVQ syllabus to assess both classical and modern cooking techniques.

The focus for this year’s competition was “Love Local” and challenged 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.

Lead Judge Chris Basten from the Craft Guild of Chefs added:

“Once again, the standard in the Country Range Student Chef Challenge Grand Final was incredibly high so credit has to go to all of the talented students and also the lecturers who helped them prepare so professionally. The ‘Love Local’ theme was a lovely new element to the brief and you could see how much the students had invested in discovering the incredible ingredients on their own doorsteps. A huge congratulations to West Suffolk College who blew us all away with their teamwork skills, well-thought out menu, precision plating and, most importantly, terrific flavour.”

Graham Caldwell, Country Range Group Marketing Manager and Challenge Organiser, said:

“It’s a day we always anticipate with excitement and this year’s Country Range Student Chef Challenge Grand Final definitely did not let us down. The skill, technique and creativity on show was truly remarkable and based on what we saw from the students, the future of the hospitality industry is in good hands. Congratulations to the champions from West Suffolk College and the teams from Westminster Kingsway on finishing runners up but on behalf of the whole of the Country Range Group, a massive well done to every team who competed.”

The post Country Range Student Chef Challenge 2024 Winners Crowned appeared first on Country Range.

Following the initial round of paper judging in January headed by Chris Basten, Vice President of the Craft Guild of Chefs, the judges have deliberated and decided on the worthy teams of culinary students, who will now compete for the Country Range Student Chef Challenge crown.

The full line up of colleges for this year’s final include:

Cornwall College

Loughborough College

New College Durham

Stoke College

Westminster Kingsway College

West Suffolk College

This year’s challenge has an added twist!

On the day of the grand final, the teams will have to recreate their menus in front of the Craft Guild of Chef judges and a live audience. Four covers of each course will need to be prepared, cooked and resented to a high standard within only 90 minutes. The food culture and traditions of a local area are heavily influenced and entwined by its history, landscape, people and weather so the focus for this year’s competition is “Love Local” and challenges teams to showcase the best of their local area to the below criteria:

STARTER – Vegetarian – can contain dairy and eggs.
MAIN – 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 seasonal vegetables.
DESSERT – Chocolate – at least 50% of white or dark chocolate must be used or a combination of both.

To celebrate the rebranding of Country Range, each team’s menu needs to include five Country Range kitchen staples.

Not just an optional extra, college cookery competitions play a vital role in developing student chefs and preparing them for roles in professional kitchens. Given the labour shortages in the industry, competitions are key to attracting new talent while ensuring they can grow and succeed.

The post The Final Teams Are Set To Battle It Out For Student Chef Glory appeared first on Country Range.

If they like, teams who have already submitted their menus can take this extra time to practice review and resubmit their menus before the new deadline!

Graham Caldwell, organiser of the Country Range Student Chef Challenge, said: “The start of the college year in September and lead up to Christmas can be such a busy period for lecturers and students so we felt it was only fair to extend the deadline to allow the teams time to fine-tune their menus. There has been a great amount of interest shown in this years challenge and we want to make it extra special and have as many teams enter as possible so hopefully the deadline extension will allow us to do this.”

The first stage of the competition is a written menu submission, teams can send their menu submissions through to hello@countryrange.co.uk by 22nd December.

Why you should get involved in this year’s Student Chef Challenge

Competing provides a whole new string to your bow, allows you to showcase your own ideas, be recognised by your peers and have the opportunity to develop new skills and experience diverse food styles and presentations. There is also a personal sense of pride. Competing also offers opportunities to establish greater relationships with suppliers through sponsorship, to network with chefs you would never dream of meeting ordinarily, and compete against some of the world’s finest talent.

Working in partnership with The Craft Guild Of Chefs

In 2016 the Country Range brand took over the lead sponsorship of the Student Chef Challenge, the key industry competition ran in conjunction with the Craft Guild of Chefs. The team behind the Challenge is committed to working with colleges and lecturers to provide a platform for the next generation of chefs to build and showcase their culinary skills and gain invaluable experience within a well-established competition format.

Enter the 2023 / 2024 Challenge Today!

Following the great success from the 2022 / 2023 Student Chef Challenge, the team behind the competition are proud to announce that the theme for this year’s competition is “Love Local”. This year’s competition challenges teams to discover and showcase the best of their local area. The food culture and traditions of a local area are heavily influenced and entwined by its history, landscape, people and weather. Register now if you are interested in taking up the Challenge.

The post Deadline extension for the 2024 Country Range Student Chef Challenge appeared first on Country Range.

Taking place on the 16th November at 3:30pm, the Q&A session will enable interested lecturers and students to quiz Chris on this year’s theme, the marking criteria and any other creative, practical or logistical considerations.

To join the Q&A, interested lecturers and students can register and submit their questions here: https://us02web.zoom.us/meeting/register/tZIofu2hrjktHtEmKs9A4CxQt0HZkEMqdumn

With vast experience in the competition arena, Chris has competed at the Culinary World Cup in Luxembourg in 2002, 2006, 2010 and the Culinary Olympics in Erfurt in 2000, 2004 and 2008, taking silver medals in each event. As Culinary Team Captain in 2007, he led the team that represented England at the Chef Ireland competition in Dublin, returning home with two gold medals.

Chris’s Tips For Submitting Menus & Entering Student Chef

1. Pristine planning and preparation are vital to success.
2. Read the criteria and guidelines carefully together as a team several times to gain a full understanding of the brief. Write notes and ideas.
3. Idea generation and research – look around locally, look at cookbooks, go online and share your ideas as a team. What dishes do you want to cook? What is the local area known for when it comes to food and drink? What local ingredients and flavours are you looking to showcase?
4. Testing – once you have highlighted key ingredients of interest and dish ideas, experiment, play around with and refine the ideas in the kitchen. Or maybe even invite friends over for dinner at home and get some honest feedback.
5. Final practice – have a final run through and, if possible, get the food judged by lecturers and peers so final tweaks can be made to the dishes before submission.
6. Produce a full ingredient list, equipment list, methodology and work plan for all the different steps the team needs to take.
7. Write up the draft menus, think about the words and use correct terminology. Do not use classic terms if you are not going to produce items in a classic way. Re-read and make sure the dishes and menu tick all the boxes of the brief.

“With the kitchens crying out for more skilled chefs due to huge shortages, the opportunities to progress, grow and succeed in hospitality have never been as great. Previous winners have gone on to work at Michelin-starred restaurants so these competitions can provide a massive career boost. The Country Range Student Chef Challenge is the perfect preparation, testing key skills and creativity, while providing valuable experience of what it’s like to work in a fast-paced, team orientated kitchen.”

“Whether they have already started preparing their menus or are still undecided on whether they can enter, the Q&A is a great opportunity to ask questions about the brief and gain advice on what the judges are looking for and how best to approach the challenge. There’s still loads of time to put submissions together but they must act soon.”

This Years Brief and Theme

The focus for this year’s competition is “Love Local” and challenges teams to discover and showcase the best of their local area. 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 needs to prepare, cook and present a three-course, four-cover menu showcasing the produce, history, heritage and culinary traditions of their local area. If you are interested in taking up the challenge register for the 2024 Challenge.

The post Student Chef Challenge 2024 Hints and Tips appeared first on Country Range.

The Dishes

The Teams

The Action

Want To Get Involved In Next Years Country Range Student Chef Challenge?

Following the great success from previous Student Chef Challenges, the team behind the competition are proud to announce that the theme for this year’s competition is “Love Local”. Find out more about this years theme and the 2024 Country Range Student Chef Challenge.

The post Country Range Student Chef Challenge 2018 Gallery appeared first on Country Range.

1st Place – Westminster Kingsway College

2nd Place – Loughborough College

3rd Place – Ayrshire College

Cambridge College and West Suffolk College

Want To Get Involved In Next Years Country Range Student Chef Challenge?

Following the great success from the 2022 / 2023 Student Chef Challenge, the team behind the competition are proud to announce that the theme for this year’s competition is “Love Local”. Find out more about this years theme and the 2024 Country Range Student Chef Challenge.

The post Country Range Student Chef Challenge 2023 Gallery appeared first on Country Range.

This 2023 Challenge launched on the 1^st September and is now open for entries. Chris Basten commented:

“I’ve been fortunate enough to have taken part in a number of culinary competitions so I can’t speak more highly about the benefits for aspiring chefs. It’s hard to replicate what a busy kitchen is like so it can still be a big shock to students when they leave and take up their first roles. Competitions like the Country Range Student Chef Challenge give students that extra level of skill, experience, understanding, confidence and can help them hit the ground running as they embark on their careers as chefs.”

Chris Basten continued:

“It’s a real shame that our industry is facing a skills shortage because I know first-hand how rewarding a career in catering can be. Unfortunately, Brexit and the pandemic has meant the industry has lost a lot of skilled cooks so competitions such as the Country Range Student Chef Challenge are even more important now to bring through that next generation. I’d urge any student chef looking to make a name for themselves in the industry to get involved with this year’s Challenge and show future employers what they can do. Trust me, the nation’s best chefs are on the look-out so there are some fantastic opportunities out there.”

For more information on the Country Range Student Chef Challenge 2023, visit www.countryrangestudentchef.co.uk.

The Country Range Student Chef Challenge 2023

Run in collaboration with the Craft Guild of Chefs, who provide competition-standard judging and vital feedback to the students throughout the process, the Country Range Student Chef Challenge has been running for over 25 years and is the greatest test for teams of three full-time hospitality and catering students. The Country Range Student Chef Challenge 2023 focuses on the essential core skills and techniques that culinary students are taught in college and has been carefully designed in line with the NVQ syllabus to assess both classical and modern cooking techniques.

Teams of three full-time student chefs studying hospital or catering courses must use their culinary nous, knowledge of flavour and teamwork abilities to devise and produce a great-tasting and skill-showing three-course, four-cover meal. This year’s theme is ‘Around the World’ encouraging students to research different countries and be inspired by various ingredients, flavours and cooking techniques from different cultures and cuisines.

Each course focuses upon a different cuisine:

Starter – Mexico

Main – Africa

Dessert – Australia

Four portions of each will need to be produced in the live heat and final stages of the competition, if the teams are successful in reaching those stages. The dishes need to be prepared, cooked and presented to a high standard within 90 minutes.

The deadline for entries has been set for the 30^th November 2022 and application forms are available to download from 1^st September 2022. A paper judging stage will take place in December with regional heats beginning in January 2023.

The Country Range Student Chef Grand Final will be held at Hotel, Restaurant & Catering Show at Excel in London on Tuesday 21^st March 2023. The victorious team will win a set of special Flint & Flame knives, an overnight stay and meal at a Michelin star restaurant, and a stage working with the talented team and learning what Michelin-level cooking is all about at the same restaurant. For the triumphant college and lecturer, winning the title will help them boost their profile as leaders when it comes to catering courses, whilst also providing them with fantastic national and regional publicity. The winning lecturer and the two runner-up teams will also receive Flint & Flame knives.

The post Chris Basten Highlights Benefits of Entering the Country Range Student Chef Challenge 2023 appeared first on Country Range.

With the new college year upon us, it’s time for hospitality lecturers and students to dust off the apron and sharpen their knives as the Country Range Student Chef Challenge 2023 launches.

Following two years where students missed out on much of their practical lessons and serious cookery competitions due to Covid, 2022 saw a flood of emotion and talent wash over the Country Range Student Chef Challenge as the next generation of young chefs truly celebrated being back in action in style.

With an increasing number of colleges now over the effects of Covid and looking to compete again, the 2023 Challenge is expected to be even bigger and better than ever before. The widely endorsed competition, which has been running for over a quarter of a century in conjunction with the Craft Guild of Chefs, provides the greatest test for hospitality and catering students from colleges around England, Scotland, Wales and Northern Ireland.

The deadline for entries for the 2023 Challenge is the 30th November. Full details of the theme and application process can be found at
www.countryrangestudentchef.co.uk 

The 2023 Challenge
The Challenge once again focuses on testing essential core skills and techniques and has been carefully designed in line with the syllabus to assess both classical and modern cooking techniques.

Each team of three must work together to devise a delicious three-course menu that showcases their technique, knowledge of flavour and teamwork skills. This year’s theme is ‘Around the World’ encouraging students to research and be inspired by various food formats, flavours and cooking techniques from different cultures and cuisines.

Each course focuses upon a different cuisine

Starter – Mexico
Main – Africa
Dessert – Australia

Four portions of each will need to be produced in the live heat and final stages of the competition, if the teams are successful in reaching those stages. The dishes need to be prepared, cooked and presented to a high standard within 90 minutes.

Application forms are available now with the deadline for submissions set for the 30th November 2022. A paper judging stage will follow in December before the practical regional heats take place in late January and early February 2023.

The nerve-racking live final will see eight teams cook-off at Scotland’s biggest hospitality Show – ScotHot – on the 8/9th March 2023.

The prize will include a two-day study tour of London, including work experience within a Michelin starred restaurant. 

Full details of the theme and application process can be found at www.countryrangestudentchef.co.uk 

What the finalist lecturers said:

“The boys were very happy to place where they did in 2022, especially given the standard but they had a brilliant time and experience. Nothing can really prepare them for cooking in front of a live audience and judges but I was very proud with how they worked together, supported each other and got through it. The experience will stay with them and will no doubt make them better chefs.” Jake Piper from Cambridge regional college

“An awesome adventure for our students and the perfect way to prepare them for the pressures of a busy professional kitchen. I’m so happy with our team – they put so much work into practise beforehand and they were outstanding together as a team on the day. They improved throughout and the experience will stay with them for a long time.” Stuart Ascott from West Sussex College

What the student finalists said:

I’m still buzzing from the adrenaline – what an experience.  A little terrifying to say the least but so much fun and I’m so proud of the team and the food we produced.” Harry Falkingham from West Sussex College

“It was an unreal experience and we can all be very happy with our performance. Travelling from North Wales meant it was an extra-long and tiring 24 hours for us so to produce the dishes we did, we can definitely hold our heads up high. There is always improvement to be made but being involved in these types of challenges certainly helps you improve and push yourself.” Pippa Taylor from Coleg Llandrillo

The post Country Range Student Chef Challenge 2023 Launches appeared first on Country Range.

The 2022 Student Chef Finalists

After one of the most competitive paper judging stages in the competition’s history, eight college teams have been successful in making the grand final of the returning Country Range Student Chef Challenge 2022. The eight teams who have made it through to the grand final to be held at the Hotel, Restaurant & Catering Show at Excel in London on the 22nd March 2022 include:

• Cambridge Regional College
• Coleg Llandrillo
• City of Glasgow
• New City College
• Loughborough College
• Moray College
• Hertford Regional College
• West Suffolk College

Due to the ongoing uncertainty with COVID 19, the organisers had to take the decision to cancel the practical heats, which were set to follow the paper judging and take place at the end of January and early Feb.

The Grand Final

Following an enthralling live final at the Hotel, Restaurant & Catering (HRC) Show at Excel in London on March 22^nd, Sam Paoli, Maria V Carbone and Paulo Dela Cruz of New City College have been crowned winners of the prestigious Country Range Student Chef Challenge 2022.

The trio of chefs triumphed under the watchful eyes of the Craft Guild judges, in intense competition conditions with their inventive and flavoursome menu, supreme cookery skills and tremendous teamwork.

The talented student chefs had to recreate their inventive menu and present them to the judges within 90 minutes in front of a live theatre audience cheering them on.

The New City College team were also awarded gold standard from the HRC and won a once-in-a-lifetime, all-inclusive trip to a Culinary School in Venice.   

The team from Hertford Regional College finished in second place (silver standard) and the trio from Loughborough College took third (silver standard).

New City College’s winning menu consisted of:

Canapes

Seeded tuile, avocado and spinach purée and smoked salmon

Teriyaki marinated smoked eel sushi roll

Potato farl, chive mousse, smoked trout and cucumber pearls

Main

Poached breast of guinea fowl with mousseline, braised leg and leek croquette, wild mushroom and braised barley, shallot purée, pea purée, crispy shallots, buttered petit pois, wild mushroom and guinea fowl jus

Dessert

Chocolate and orange tartlet, orange streusel, vanilla and orange ice cream, poached orange, orange and Cointreau sauce

Paulo Dela Cruz said:

“The experience was terrifying in parts but a lot of fun at the same time. On arrival, we all put on a brave face but inside we were so nervous. However, as soon as we got into the kitchen our team spirit clicked in, the nerves disappeared and it was actually a lot of fun. To take the trophy home is just a dream come true.”

Sam Paoli added: 

“I’m absolutely speechless and can’t believe this has happened. We tried our dishes after and we all thought they were the best we had produced so we were happy enough but to win is just incredible.”  

Maria V Carbone continued:

“I’m not sure it has sunk in yet – it’s just amazing. We had been practising hard every week since October so it’s great that our dedication definitely paid off. I think the key to our success was keeping calm and not panicking. As a team, we have spent a lot of time together so we always felt in control but to win a prestigious competition like this is just fabulous!” 

Winning lecturer Jeff Mason said:

“I’m totally blown away and quite emotional to be honest. I’m just so happy for the trio as they have put in a huge amount of effort and have worked and supported each other so closely. They’re a huge credit to the me, the college and London, and I have no doubt they have big careers in hospitality ahead of them.” 

Craft Guild of Chefs Chairman of Judges Chris Basten said:

“A huge congratulations to the New City College team on a marvellous and deserving victory. Each dish on their menu was well-executed, flavour-packed and showed real skill and creativity. To come to the Hotel, Restaurant & Catering Show’s kitchens for the first time and cook to that standard is a fantastic achievement and one which all three of the chefs should be extremely proud of.”

In addition to the glory of winning the crown and a trip to Italy, the successful team in 2022 also received the following prizes:

• An overnight stay and meal at a Michelin star restaurant
• A stage working and learning what Michelin-level cooking is all about
• A free media publicity campaign around the winners, their dishes and the college
• Each of the team members received a Country Range Student Chef Challenge engraved Flint & Flame knife
• The winning lecturer and the two runner-up teams also received special Flint & Flame knives

Want To Get Involved In Next Years Country Range Student Chef Challenge?

Following the great success from previous Student Chef Challenges, the team behind the competition are proud to announce that the theme for this year’s competition is “Love Local”. Find out more about this years theme and the 2024 Country Range Student Chef Challenge.

The post Country Range Student Chef Challenge 2022 Gallery appeared first on Country Range.

How was the last 18 months different from previous years in your role?

“My last year and a bit has pretty much been the polar opposite of normal years. We would usually compete in two or three of the major cookery competitions with the Country Range Student Chef Challenge being the biggest. Then we would have a few smaller regional competitions and then off-shoots where students may compete on their own. My role would very much be preparing and training the competitors so they were ready, as well as organising all the logistics. Last year, the number of competitions we entered dropped significantly so the students missed out on a central part of our hospitality learning experience.”

What does a lack of competitions mean for your students?

“It has definitely left a gap in their learning and certainly some of the students who had great potential were devastated not to be able to compete. For many, it’s not easy to enter competitions once they leave college so they are an unbelievable platform for them to push themselves, learn, experience real pressure and ultimately be successful. There was a sense that some of them missed their last opportunity to compete, to win and gain plaudits which was a real shame.”

Do you think the pandemic will have put people off a career in hospitality?

“At the beginning when it was very uncertain, there was definitely a sense that perhaps the draw of hospitality – that you could always get a job, that you could work anywhere in the world, anytime you want – was starting to be threatened. There was undoubtedly a different kind of tone or feeling. Some students needing reassuring that they had made the right choice in their course selection. It was probably the same in hundreds of other careers as well.”

Is this still the case?

“In the last few months, the situation has changed drastically and we have been inundated with employers looking for staff. In fact, we have never seen anything like this before and it’s been difficult to keep up with it. We’re literally getting three companies a day looking to fill roles across t

heir hospitality businesses, whether front of house, chefs or other roles. With shortages being mentioned in the media and hospitality open again, I think the industry is once again looking extremely attractive.”

How is the enthusiasm of the students?

“Whatever negative feeling there was around COVID and hospitality is definitely gone and we’re seeing a fantastic appetite from our students to get back in the kitchen, to push themselves and earn a fantastic role in the industry. For many of our students who love being in the kitchen and creating, the last 12 months has been tough so they are definitely making up for it now.”

What did students miss the most?

“Not having that contact on the day-to-day basis with lecturers, fellow students and peers, plus not being able to get into the kitchen as much, has definitely made it more challenging for students. The Country Range Student Chef Challenge for example is a team challenge so building these teamwork skills is obviously difficult when people are having to work from home or are working in restricted kitchens.”

What else do the competitions offer that students have missed out on?

“The competitions aren’t just about competing – they’re an all-round fantastic experience for the students. Many of our students have never been to London so travelling down to the final, staying in hotels, seeing different cultures and cooking in front of a live audience is where magical memories are made.”

Will you be looking at competitions again in the coming school year?

“Whether it’s the lecturers or the students, I think we’re all pretty desperate and excited to be competing again. In addition to being a lot of hard work, it’s also incredible fun. We still have quite strict restrictions at college and travel may still be a bit challenging this year so we’re going to have to wait and see with regards to finalising everything but we’re certainly eying up 2022 and keeping our fingers crossed.”

The post Meet the Lecturer – Robbie Phillips appeared first on Country Range.

Ahead of the finals in March, we chatted to some of the successful lecturers whose teams have made it through to find out what competitions mean to them and their tips and tricks for success.

Hayley McCook – City of Glasgow College

How are you feeling about making the grand final?

“I’m really proud of the team. They have worked so hard developing this menu so we’re all over the moon on them making the final and having the opportunity to experience a live cook-off.”

How are the students feeling?

“Since COVID-19 struck, most of the competitions have had to stop so they have been sorely missed by our students. Many just haven’t had the opportunity to compete in a challenge of this scale before so it’s completely new to them and they’re very excited to be able to showcase their skills.”

Is it your first time tutoring a team in the Student Chef Challenge?

“It’s my very first time actually tutoring and training a team for any competition so it’s been a lot of fun. I actually took part in the Student Chef Challenge in 2017 so it’s amazing to come full circle and be able to pass on my knowledge and experience. My team in 2017 actually got knocked out in the semi-finals so I have to say there has been added incentive to help my team succeed. It’s fab they have already gone one better than me.”

Have you enjoyed it from the lecturer side of things?

“It’s definitely been a different experience this time around being on the tutoring side. It’s been very enjoyable being able to pass on tips and advice that you only learn by competing. It’s been useful being able to talk them through my experiences, my mistakes, how to plan and also work closely with them on how to create dishes and menus.”

What is a special part of the learning process in the Student Chef Challenge?

“Often on the college courses you’re told what to cook so there isn’t loads of time focused on developing and creating dishes. The Student Chef Challenge enables students to be creative and experiment with modern flavours and techniques. I have loved being able to sit down with the team and work with them to design and create the dishes and menus from scratch. Watching the evolution of the dishes as they are tweaked and repeated over and again is very rewarding.”

How did you start the process with your team?

“I first put the feelers out in September to initially see who was interested and from then started to put a wee team together. The next step was simply ordering in a lot of different ingredients linked to the challenge theme. Together as a team we then started to spend time in the kitchen experimenting and researching to ensure the thought was behind the food when it came to sustainable and local ingredients. I also asked the team to think about chefs they liked, admired or who inspired them. The team are going to spend a lot of time practising the menu so it’s vital they are passionate about it. We tried to keep the menu quite classical but with a few modern twists and tweaks.”

How did the practise intensify as the finals got nearer?

“Once we made the final, we started weekly practises and run-throughs every Thursday night. We would set everything up as it would be in the final and then begin timed run-throughs. We would switch up the environment each week, move them around and do anything we could to take them out of their comfort zone as dealing with whatever issues are thrown at you on the day is a big part of succeeding in these competitions. It’s about keeping them on their toes so I will throw a few curve balls at them to keep them thinking on their feet. Things will always go wrong so it’s vital your team can dust themselves down when problems arise, react and keep cooking.”

What do you remember from when you competed in the Challenge?

“We actually didn’t make the final in 2017 which is still one of my big regrets. I think we were possibly trying a bit too hard with our menu that year and the judges didn’t really get the approach. I think it was a bit too out there and there were a few silly mistakes such as over seasoning, which definitely cost us. I told my team that they’re offering me a chance of redemption.”

What is your role at City of Glasgow College and how did you end up there?

“I’m currently a full-time catering lecturer at City of Glasgow College and I am really enjoying it after being here about a year in a teaching capacity. Prior to that I was at the Balmoral for around 5 or 6 years in the kitchen. I’m really enjoying my time here. It’s so different than being in a normal working kitchen but so rewarding at the same time, especially this work on the competitions.”

What are the key benefits of competitions?

“Competitions offer plenty of benefits to students but I think some of the most important skills they learn are around time-keeping, organisation and planning. Having time-constraints is hyper-realistic to real life in a professional kitchen so competitions definitely open your eyes to this, while also helping you experience real pressure.”

Were you nervous when competing?

“I was always terrified ahead of the live competition cooking. I remember being at ScotHot waiting to cook and just seeing a huge crowd around me. I think I was ready to run away and go home but once you get up there and settled, you almost go into a trance. You block out the crowd and just concentrate on your jobs and what you have practised. It’s just about getting it done and getting through it but after the first, each one is a bit easier.”

“Being a team event, the Country Range Student Chef Challenge is a little easier as you have your team members there with you to rely on and pull you through a bit. The team has been working closely together ahead of the final so having that unit really helps. Competitions on your own can be a bit daunting.”

How do competitions add to you job satisfaction?

“From a lecturing point of view, the competitions can allow us to push the boat out and teach a few more modern trends or look at some different techniques that may not necessarily be on the curriculum. Being able to showcase these techniques and then watch the students grow and improve during the process is very special. I really love to see the progress each week as they make the menu. By the end of it, you don’t even have to coach them as they know their jobs, roles and exactly what they want out of the ingredients.”

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