Bocuse d’Or UK Platter

This year for the platter design, Bocuse d’Or UK Academy commissioned designer, Bodo Sperlein. Inspired by the Welsh hills of his childhood, the tiered platter is made of polished metal and wood and is accompanied by a set of stoneware and platinum luster glaze dishes. The dishes were handmade in London using a stoneware that echoes the texture of the weathered rock found on the hills. Continue reading Bocuse d’Or UK Platter

Team UK Bocuse d’Or Platter

THE MENU “With ingredients so pure, that we’ve grown ourselves you don’t have to do too much to them, it’s always going to taste a little bit better.” Wellington of Fassona Piemontese beef fillet and veal sweetbread with Wiltshire ham and ox tongue Wye Valley Asparagus, Old Winchester cheese and Yorkshire wild garlic Salt baked Staffordshire turnip, wild horseradish Fried beetroot and Baraggia Biellese Vercellese rice cake with Scottish pine … Continue reading Team UK Bocuse d’Or Platter

Team UK secure place in the Bocuse d’Or world final

Bocuse d’Or Team UK has secured a place in the world final, which will take place from January 29-30, 2019 in Lyon.  The team, led by candidate Tom Phillips from Restaurant Story in London, secured tenth position in the European heat of the competition, which was won by Christian André Pettersen from Norway.  Sweden’s Sebastian Gibrand took the silver trophy with Kenneth Toft-Hansen winning bronze … Continue reading Team UK secure place in the Bocuse d’Or world final