A crucial part of developing culinary talent and shaping the hospitality landscape for over 25 years, the Country Range Student Chef Challenge is run in collaboration with the Craft Guild of Chefs, who provide competition-standard judging and vital feedback to the competing students throughout the process.
Each year, the challenge is carefully designed in line with the NVQ syllabus to assess both classical and modern cooking techniques and focuses on testing the essential core culinary skills required to work in a professional kitchen.
As well as claiming the prestigious Country Range Student Chef Challenge title, the three students in the winning team each receive a unique dining experience, the opportunity to work at a Michelin starred restaurant and a professional knife.
The Theme 2024
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. The sheer breadth of possibilities that this brief created made this year’s competition one of the most challenging yet.
The Finalists
- CORNWALL COLLEGE
Lucy Hammett
Harley Hacker
Abigale Turner - LOUGHBOROUGH COLLEGE
Jess Howick
Will Harding
Libby Anderson - NEW COLLEGE DURHAM
Charlotte Cazalet
Cydney Murray
Brandon Wheatley - WEST SUFFOLK COLLEGE
Paulina Litwin
Libby Thistleton
Cecille Youngs - WESTMINSTER KINGSWAY
April Jackson
Luca Delgado
Elliot Tyler - WESTMINSTER KINGSWAY
Esin Yusuf
Otylia Polczynska
Kamran Taylor
The Live Final
The participating colleges submitted menus for the first round of paper judging in December with seven teams making it through to the live final at the HRC Show at Excel in London on the 26th March. Unfortunately, due to a closure on the M1, Stoke on Trent College were unable to compete.
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.
Quotes:
LYNN MITCHINSON, LECTURER AT NEW DURHAM COLLEGE, SAID:
“IT WAS AN AMAZING ALL-ROUND EXPERIENCE FOR OUR STUDENTS AND WHILE THEY DIDN’T WIN, I’M INCREDIBLY PROUD OF THEM, THE MENU AND DISHES PLATED UP ON THE DAY. SOME THINGS DIDN’T GO TO PLAN, WHICH IS LIFE IN COMPETITIONS, SO IT WAS BRILLIANT TO SEE THEM BAND TOGETHER, WORK TOGETHER AND GET THROUGH IT. IT’S AN EXPERIENCE THAT WILL CERTAINLY STICK WITH THEM AND GIVE THEM CONFIDENCE AS THEY PROGRESS AS CHEFS.”
ALAN HOLLOWAY, WHOSE TEAM PULLED OFF A STUNNING CHEESE SOUFFLÉ FOR THE JUDGES AT THE FINAL, COMMENTED:
“IT’S THE FIRST TIME THE COLLEGE HAS ENTERED COMPETITIONS SO TO REACH THE FINAL WAS AN INCREDIBLE ACHIEVEMENT BUT TO SEE THE TEAM WORK SO WELL TOGETHER, PULL OFF THREE AMAZING DISHES AND FINISH IN FOURTH PLACE WITH SILVER CERTIFICATES WAS WONDERFUL TO SEE. IT’S BEEN A FANTASTIC EXPERIENCE FOR THE STUDENTS AND FOR US AS LECTURERS, SO I THINK WE’RE ALL DETERMINED TO PUSH ON IN COMPETITIONS, PUT OUR COLLEGE’S NAME ON THE CULINARY MAP AND HOPEFULLY BRING SOME GOLD BACK TO CORNWALL IN THE FUTURE.”
The Results
Following an enthralling finale, Paulina Litwin, Libby Thistleton and Cecille Youngs from West Suffolk College were crowned winners of the Country Range Student Chef Challenge 2024.
“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 and 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,” said Cecille Youngs, a member of the winning team.
Competing against teams from Loughborough College, Cornwall College, New College Durham and Westminster Kingsway in front of judges and an audience at the Live final, the triumphant trio from West Suffolk College astounded the judges with their creative, on-brief and flavour-driven menu.
Upon winning, Stuart Ascott, Lecturer at West Suffolk College said; “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.”
Westminster Kingsway’s trio of April Jackson, Luca Delgado and Elliot Tyler clinched second place and the London-based college’s other team of Esin Yusuf, Otylia Polczynska and Kamran Taylor took third place.
In addition to competing for the Country Range Student Chef Challenge 2023/2024 title, each of the finalists were also graded by the International Salon Culinaire to international judging standards with Gold, Silver, Bronze and Merit certificates available. This year’s finalists received:
Lead Judge, Chris Basten from the Craft Guild of Chefs, congratulated all participants, “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 concurred with Chris, adding; “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.”
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 winning West Suffolk 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 purée, 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.
What The Students Said
Luca Delgado, who competed for Westminster Kingsway and came second, said:
“I was hoping to win to be honest as we were delighted with our dishes but second place and a gold medal is a huge achievement. Overall, I’m happy but I’m left a little bit disappointed as we were so close to winning the title. It means I have even more incentive to
come back and win next year.”
Harley Hacker from Cornwall College, said:
“It was my first ever competition so I was nervous beforehand but they disappeared as soon as we got started. Overall, I was very happy with our dishes and I really enjoyed the experience.
Brandon Wheatley from New College Durham, said:
“It was a thrilling experience. It was my second competition so I wasn’t as nervous as last time and actually really enjoyed it. The scariest bit was the timings with the desserts but other than that it all went to plan. It’s definitely something else that’s great to go on
the CV.”
Libby Anderson from Loughborough College, said:
“It was great. Nerve wracking as always but you get into the zone and you just concentrate on the processes and cooking. We felt more relaxed than last year as we knew what was coming and what was expected but it’s always a lot of fun.”
