Phillips, who was supported by commis chef Harry Van Leirop, triumphed in the Bocuse d’Or UK Selection, which took place last Friday (8 September) at the University of West London.
The chefs taking part had four hours and five minutes to produce and present a plated dish of Scottish scallop sponsored by Seafood Scotland and a saddle of lamb platter sponsored by Aubrey Allen.
Phillips’ winning menu begun with ceviche of hand dived scallop with tomato consommé, vanilla and pickled peppers; followed by stuffed saddle of lamb with black pudding, sweetbreads, artichoke, amandine, roasted mushroom tourné, warm chive emulsion, lamb jus and mint oil.
It will be the second time Phillips has represented the UK as candidate in the Bocuse d’Or.
He and his then commis chef Nathan Lane secured a place in the final at the European heats in Turin in 2018 and went on to achieve tenth place at the competition in Lyon in 2019.
Phillips also coached the previous UK team, which was led by The Ritz premier sous chef Ian Musgrave and placed seventh in January this year.
Chris Emery, executive chef at Orelle in Birmingham, was selected to shadow Phillips, having also impressed the judges during the National Selection process.
Supported by commis chef Zach Shaw, Emery’s menu featured seared hand dived scallop with spelt, broccoli, nori and smoked almond espuma; followed by lamb ballotine served with lamb Wellington, curry sweetbread, beetroot, Pommes Anna with ricotta, and nori.
Phillips will now compete for a place in the Bocuse d’Or world final at the European heats in Trondheim, Norway, on 19-20 March 2024.
“There is no doubt that it’s a challenging time in UK hospitality and to represent your country in the Bocuse d’Or is a massive undertaking for any chef,” says Clare Smyth, Bocuse d’Or UK President.
“This considered, we are lucky to have two such strong candidates compete in the National Selection.
“We have a worthy winner in Tom, but it was very encouraging to see the standards set by both the chefs and their commis.”
The jury for the UK National Selection comprised four British chefs. Alongside Smyth they included Adam Bennett MCA, Bocuse d’Or technical director and executive chef at the Michelin-starred Cross at Kenilworth, Warwickshire; Alex Dilling, chef patron at Alex Dilling at Hotel Café Royal in London; and Musgrave.
