Photography by Jodi Hinds for Bocuse d'Or Team UK

Chef Anthony Wright menu for Budapest


Following his classical training Tony’s experience in industry was extensive and varied and included working as a Head Chef at Mallory Court a Michelin Star Relais and Chateaux country house hotel for three years.

Prior to this he worked at La Tante Claire (3 Michelin Stars) with Pierre Koffman. The greatest influence of his career was his mentor Nico Ladenis, Tony worked alongside him for many years at a number of different establishments, including Chez Nico at Battersea and Reading, Chez Nico at Great Portland Street and Nico at 90.

Tony’s competition accolades include being in the winning Chez Nico team in the television series, In At The Deep End and winning the Junior Master Chef of Great Britain. He was also awarded the Acorn Chef award during his time with Nico Ladenis.

Tony represented Great Britain in South Africa where he came third in the world in the WACS contest. Among the judges then were Paul Bocuse and Anton Mosimann.

His current position as senior chef and lecturer is diverse and challenging, presenting him with opportunity not only to pass on a lasting legacy of the classical culinary skills but also keeps him at the cutting edge of new developments.

Commis chef


Thomas is a talented culinary arts student in his final year of his degree at University College Birmingham. In 2015, he spent a year working for Claude Bosi in the two Michelin starred Hibiscus in London.

He is looking forward to representing his country in the Bocuse d’Or and to the experience it will provide him with to progress his career as a young chef.


Oak smoked sterlet with nori

Lobster, aromatic herbs and hazelnut crunch


Dumpling of sole, scallop and crab scented with ginger

Loin of red deer with truffled chicken and pistachio crumb

Venison pie with ox tongue, duck liver and truffle

Slow cooked swede in carrot gel, cauliflower and

Haggis from the House of MacSween

Fake Truffle

Glazed Williams pear

Madeira sauce