This month sees the official launch of the Country Range Student Chef Challenge 2017/18 – and we’re urging chef lecturers across the UK to enter. It’s one of the most prestigious events in the catering student calendar and the accolade that every college lecturer wants to win.

Each team is made up of three full-time students, who will be required to plan, cook and present a three-course, three-cover meal on a specific theme, which will be unveiled next month.

The Country Range Student Chef Challenge is run in association with the Craft Guild of Chefs and judged to professional competition standards. Regional heats will follow the paper judging stage, and the finalists will do battle in the Live Theatre at Hotelympia in London (March 5-8) in front of a packed audience.

Coral Rose, managing director of the Country Range Group, said: “The Country Range Student Chef Challenge champions the chefs of the future and provides a brilliant platform for students to showcase their skills and talent to key influencers and employers within the foodservice industry.

“I would urge all chef lecturers to consider entering a team. It is a wonderful opportunity to gain experience of competitions – and the rewards if you win are fantastic, not only for the students but for the college as a whole.”

Here’s what some of the chef lecturers in last year’s final had to say:

“The Country Range Student Chef Challenge is a very important part of our curriculum and it encompasses all of the skills they have learned at college and puts them into context.” – Bob Oberhoffer, chef lecturer, City College Norwich

“The Country Range Student Chef Challenge is one of the biggies. It’s a great experience – once in a lifetime – and the girls will remember it forever. It is the pinnacle of their careers. Winning has brought fantastic publicity to the college too and it will look brilliant on the girls’ CVs”. – Annmarie Farr, lecturer of the winning team from Ayrshire College

“The Country Range Student Chef Challenge is an opportunity to showcase what you can do. It differs from other competitions in that it’s kitchen-led whereas a lot of competitions are ‘cook and serve’ with a front of house element. The key to success is reading the schedule and understanding the brief, and coming up with a menu that matches the brief and suits the students’ capabilities.” – Ian Jaundoo, executive chef, City of Liverpool College

Are you up for the next Challenge? For more details and how to enter the Country Range Student Chef Challenge 2017/18 visit