Both chefs at The Ritz London, the pair were supported by coach Tom Phillips, head chef at Restaurant Story and president Simon Rogan of L’Enclume.
Team UK placed eight, with Team Denmark took the first place on the podium, followed by Team Hungary in second place and Team Norway in third.
The pair cooked against 16 teams in Hungry for just 10 places at the grand finale in Lyon in January 2023. Both chefs had secured the opportunity to represent the UK in 2019 but were unable to compete in 2020 due to the pandemic.
On securing the theme on the plate prize and a place in the final Musgrave said: “We’ve had to wait three years for this, so to win the prize and have a place in the world final is amazing. I’m just so happy and can’t wait to do it all again in Lyon next year!”
This year the competing countries included Belgium, Denmark, Estonia, France, Finland, Iceland, Hungary, Latvia, Norway, Poland, Slovakia, Spain, Sweden, Switzerland, The Netherlands, Turkey and United Kingdom.
The chefs had five and a half hours to prepare and present both the theme on the plate and the platter which were based on two specific briefs using Hungarian produce.
For the theme on the plate, the chefs had to create a vegetarian dish from Hungarian varieties of potatoes. For the platter, the chefs had to use a saddle and a leg of venison, one duck liver and to accompany this with two garnishes served on the platter and a third garnish served on the side, based on sour cream and cottage cheese with one sauce.
The Bocuse d’Or World final will take place in Lyon in January next year.