The key details for the Bocuse d’Or World final have been revealed and the brief is as challenging as ever. Chefs from 24 countries will compete in the Bocuse d’Or world final in Lyon on Tuesday 29 and Wednesday 30 January, the first world final following the passing of its founder Paul Bocuse. Each national team has five hours 35 minutes to produce 16 plates … Continue reading Bocuse d’Or 2019 World Final details announced
Simon Rogan, the award winning chef owner of L’Enclume and Rogan and Co in Cartmel and London restaurants Aulis and Roganic will take over the role of Bocuse d’Or UK President from Brian Turner CBE. Brian Turner has held the role for almost 30 years and with Team UK once again through to the world final, he felt the time was right to pass on … Continue reading Simon Rogan to take over from Brian Turner as Bocuse d’Or UK President
Chef Brian Turner, CBE passes on the mantle of presidency after 29 years. —– What does the Bocuse d’Or mean to you? In my opinion the Bocuse d’Or is the greatest, global cooking competition and to have been involved in it for such a long time has meant an amazing amount to me. How did you first hear about it and become involved? In 1987 … Continue reading President Brian Turner reflects on what the Bocuse d’Or means to him
Photography courtesy of GL EVENTS and Julien Bouvier Studio Continue reading European Qualifier Egg Dish for all 24 Competitors
Photography courtesy of GL EVENTS and Julien Bouvier Studio Continue reading European Qualifier Platters for 24 Countries
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
L’Oeuf d’Or Soft boiled hen’s egg with garlic filigree, market salad, Albenga asparagus with almond, emulsion of Castelmagno cheese Continue reading The Golden Egg – Tom Phillips’ egg dish, Turin 2018
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
Candidate Tom Phillips always visualises his dishes before they are realised. Here are his sketches for the European Qualifiers Continue reading Sketches to Reality – Team UK Menu, Turin 2018
