Last year's competition was the 25th anniversary. Alan Coats, Ance Kristone and Andreau Talla from the City of Glasgow College took home the trophy.
The 2019/20 challenge will teach students to maximise ingredients to reduce food waste. Students are required to prepare a three-course meal in 90 minutes. The menu 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. Must be served with appropriate garnish including starch, vegetable and sauce.
Dessert - Lemon tart with a modern twist.
Teams will compete in regional heats in early 2020 fighting to get to the final, which will be taking place at the Hospitality, Catering and Restaurant (HRC) Show at London’s ExCel in March 2020.
Emma Holden, organiser of the Country Range Student Chef Challenge, said: “It’s also a wonderful opportunity for their students to gain experience in college catering competitions, which are vital to help raise the profile of the industry and showcase the amazing student and lecturer talent in the UK.”
Darren Creed, chef lecturer at Loughborough College, added: “Not only do the students get to showcase the skills and techniques they’ve learnt at college under competition conditions against the best young chefs from around the UK, but they also receive guidance and feedback along the way and have the chance to develop some fantastic contacts for the future. It really is the perfect stepping stone for a future career in the hospitality industry.”
The Student Chef Challenge is now open for registration, for more details visit: http://www.countryrangestudentchef.co.uk/