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
Thank you so much to GL EVENTS for this lovely collection of Bocuse Memories for TEAM UK! Continue reading Team UK Video Competing in Turin, June 2018
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
Courtesy of The Caterer Magazine. Thank you so much for your support! Continue reading Article in The Caterer Magazine ahead of the Turin Qualifiers
Top chefs celebrate the legacy of Paul Bocuse Alain Roux, chef-patron of The Waterside Inn in Bray, last week invited Tom Phillips, sous chef at Restaurant Story and the UK’s Bocuse d’Or candidate for 2018, to sample dishes from the restaurant’s Menu Saveurs Lyonnaises – a tribute to chef Paul Bocuse who passed away in January aged 91. Paul Bocuse, one of the founders of nouvelle cuisine, … Continue reading Chef Alain Roux honours Paul Bocuse with Team UK
