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

  Continue reading European Qualifier Menu Garnishes

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