What the Bocuse d’Or Means to Chefs
Taking part in the Bocuse d’Or is a huge challenge for any chef. To compete successfully requires plenty of time, focus, creativity and ambition. Cooking in front of thousands of cheering food fanatics is an exhilarating experience and helps provide the adrenaline the chefs need to cook under the spotlight for almost six hours. Continue reading What the Bocuse d’Or Means to Chefs
UK Announces Chefs for National Selection
The UK Academy for the Bocuse d’Or has announced the chefs who will compete to become the next British candidate in the Bocuse d’Or. The candidate will be selected following a three hour 45 minute cook-off at The Skills Show in Birmingham NEC on Saturday 18 November. The Bocuse d’Or is considered the largest and most prestigious culinary competition in the world and reaching the … Continue reading UK Announces Chefs for National Selection
UK Academy Launches at Houses of Parliament
To put us in the best stead to reach the Bocuse d’Or podium – something the UK has never achieved to date – Team UK has upped the stakes and launched the Bocuse d’Or UK Academy. Led by chairman, Andreas Antona, owner of Simpsons restaurant in Birmingham and The Cross at Kenilworth, the launch took place on October 10, 2017, in front of a roomful … Continue reading UK Academy Launches at Houses of Parliament
The Road to Lyon 2019
Here’s how the selection process works. For Team UK to qualify for the finals we must finish in the top 10 in the European Selections in Turin, June 2018. Continue reading The Road to Lyon 2019
Bocuse d’Or Finale 2017 – Theme & Results
Every two years, the heart of the Sirha trade exhibition beats to the beat of the final of the prestigious Bocuse d’Or contest. After many months of preparations, twenty four of the most promising chefs in the world will experience two days of intense competition during which they will have to give their very best in order to try and win the most beautiful trophy … Continue reading Bocuse d’Or Finale 2017 – Theme & Results
Nestle Collaboration with Regis and Jacques Marcon and Adam Bennett
Adam Bennett to cook for the world’s best chefs in the Bocuse d’Or CHEF® restaurant The three chefs have developed a luncheon menu, using Chef ingredients, to celebrate the spirit of collaboration and partnership shared by professional chefs across Europe, and emblematised by Bocuse d’Or. Adam Bennett, executive chef at the Michelin-starred Cross in Kenilworth, will be cooking for some of the world’s best … Continue reading Nestle Collaboration with Regis and Jacques Marcon and Adam Bennett
Our Valuable Sponsors
Our GOLD Sponsors Valrhona has been producing the world’s finest chocolate in the small village of Tain L’Hermitage, France since 1922. From the beginning, company founder and Pastry Chef Albéric Guironnet was dedicated to the creation of unique, artisan quality chocolate with complex, balanced and consistent flavors. This mission of excellence continues as the gastronomic traditions of the renowned Rhone Valley find expression in every mouthwatering … Continue reading Our Valuable Sponsors
Previous British Candidates of the Bocuse d’Or
2018 Tom Phillips 2016 Anthony Wright 2015 Adam Bennett 2013 Adam Bennett 2011 Simon Hulstone 2009 Simon Hulstone 2007 Andre Garrett 2005 Eyck Zimmer 2003 Eyck Zimmer 2001 John Williams 1999 Idris Caldora 1997 Steven Doherty 1995 Steven Doherty 1993 David Pitchford 1991 Clive Fretwell 1989 Clive Fretwell 1987 Antony Worrall-Thompson Continue reading Previous British Candidates of the Bocuse d’Or
The Competition Atmosphere
Perfectly described by The Caterer’s Neil Gerrard Noisier than a Spinal Tap concert, tenser than an entire series of MasterChef, and madder than a box of frogs – the Bocuse d’Or has just about everything. It is a glorious spectacle that gives rise to some of the most unashamedly elevated, sophisticated, artful cooking you are ever likely to see, and this year’s world finals in … Continue reading The Competition Atmosphere
Chef Anthony Wright menu for Budapest
ANTHONY WRIGHT, SENIOR CHEF AND LECTURER AT UNIVERSITY COLLEGE BIRMINGHAM 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 … Continue reading Chef Anthony Wright menu for Budapest