Bocuse d’Or UK reveals date and theme for National Selection
Chefs have until Wednesday 14 June to submit their application for the Bocuse d’Or UK Selection, which takes place on Monday 10 July at the Gordon Ramsay Academy in Woking, Surrey.
To enter, chefs must hold a British passport and email a CV with a covering letter using the details below, explaining why they want to represent the UK in the Bocuse d’Or and the skills, experience and attitude they would bring to the team.
A shortlist of chefs will then be invited to be interviewed by Bocuse d’Or UK president Clare Smyth, chair Andreas Antona, and UK performance coach Mike Duckett.
The finalists that are selected to compete in the National Selection cook-off, sponsored by Seafood Scotland, will be offered mentoring from previous candidates to help them prepare.
Chefs must also bring a commis chef (aged 23 or under by 31 January 2025) who is experienced and will be comfortable working alongside them throughout their practices and on the day itself.
The theme of the national cook-off is inspired by the ‘feed the kids’ theme at this year’s world final and the Bocuse d’Or UK’s commitment to supporting The Cancer Platform from The Cancer Awareness Trust, which provides users with information, help and advice to help strengthen and empower their cancer journey at every stage.
Therefore the dishes prepared by the finalists must involve an element of nutritional education.
The finalists will be tasked with cooking six plates using Scottish salmon with a suitable sauce and three garnishes, using ingredients known to support cancer recovery including artichoke, beetroot, walnuts, almonds, carrot, broccoli, spinach, kale, cooked tomatoes in their skins, sweet potato, red pepper, beans, seeds and turmeric.
For the second part, finalists will need to prepare a platter featuring saddle of South West UK Lamb and lamb sweetbreads from Aubrey Allen with two seasonal garnishes and a suitable sauce.
The winner of the UK selection will compete in the Bocuse d’Or European heats in Trondheim, Norway, from 19 to 20 March 2024.
The UK has competed in all but one Bocuse d’Or world final, however, a British chef is yet to reach the podium.
Previous finalists include Ian Musgrave of The Ritz London, Tom Phillips of Restaurant Story, Adam Bennett of The Cross at Kenilworth, Simon Hulstone of The Elephant, André Garrett of the Corinthia Hotel, John Williams of The Ritz, Eyck Zimmer of the Hong Kong Jockey Club, Clive Fretwell of Belmond Le Manoir aux Quat’Saisons and Antony Worrall Thompson of The Greyhound.
Chefs wishing to enter should email Michelle Diederichs: xblnuce@vpybhq.pbz
