HOPES are high at Sussex Downs College after three of its up-and-coming chefs made it to the semi-finals of a national competition.

Jacob Cranch, 18, Ben Addems, 31, and Lewis Wren, 17, are all through to the next round of the Country Range Student Chef Challenge.

They as a team to create a menu for a three-course meal for three people with the maximum cost per person being £8. The team split the starter, main and pastry between them.

After tough judging by the Craft Guild of Chefs’ Chris Basten, Sussex Downs College was one of 20 college teams from England, Scotland, Wales and Northern Ireland to make it into the semi-finals.

The team worked out the menu at the college in Eastbourne and its choice of meals was deemed a winner.

Ben, a mature student, said: “It was enjoyable trying to create dishes that were unique, flavour pairings you wouldn’t normally think of and a varied but balanced meal that will hopefully complement each course as the diners progressed.”

The boys practised hard for the competition in their spare time, while fitting in their coursework and restaurant service.

Ben said: “We would like to thank all the other chefs and tutors who were good enough to take time out to taste, give their input on the dishes and tips on how we could improve each time, which was invaluable.”

The semi-finals will take place on Thursday, February 9, at Loughborough College. Under intense competition conditions, the semi-finalists will have to create their three-course, three-cover menu around the theme of “healthy gourmet fine dining”.

Eight teams will make it through to the final which will take place on March 15 in the Live Theatre of ScotHot – Scotland’s biggest food, drink and hospitality show. ScotHot runs from March 15 to 16 at the SECC Glasgow and is also home to the 31st Scottish Culinary Championships.

In addition to taking home the prestigious and much coveted title, the victorious team will also win a unique opportunity to work with the Craft Guild of Chef’s culinary team in catering for more than a thousand guests at the Craft Guild of Chefs Annual Awards 2017.

Now in its 23rd year, the annual challenge has become the pinnacle for full-time hospitality and catering college students looking to showcase their culinary prowess and creativity, while developing “real life” catering skills and experience under intense pressure situations.

Coral Rose, managing director of Country Range Group, said: “Interest has been terrific for this year’s challenge and the standard of applications was incredible, making the judging tough. Commiserations to those who didn’t quite make it and congratulations to the successful teams.”