Team UK Bocuse d’Or Platter


“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 vinegar

English pea custard and garden vegetable salad

Beef jus with truffle


Photography by Jodi Hinds