Bocuse d'Or 2016 | Budapest

The UK Bocuse d’Or Team has announced the candidate and commis who will compete in the contest in Budapest in May 2016.

Anthony Wright was named the candidate for the team - a senior chef lecturer running the Atrium restaurant at University College Birmingham. He was chosen following a year-long selection process which culminated in a closely contested cook-off held at Le Cordon Bleu London on September 11. Anthony secured second place, just a few points behind the winner Christian Grebenstein. The Team UK President, Brian Turner, CBE, said: “Anthony is a very talented chef and it’s great to have someone with so much experience and passion for cooking representing the UK. Being based in Birmingham means that he will have plenty of access to the replica Bocuse d’Or kitchen at UCB which was a key component of Adam Bennett’s success in 2013. He will also be given time away from his day job to prepare which we now know is essential to success.” Anthony, a classically trained chef, has varied experience working in some of the UK’s top kitchens, including working for Pierre Koffmann at La Tante Claire. He cites the greatest influence of his career to date as Nico Ladenis, who he worked alongside for many years including at Chez Nico Battersea and Reading, Chez Nico at Great Portland Street and Nico at 90. In preparation for the Bocuse d’Or, he will be working closely with the extended Bocuse d’Or team

which includes Brian Turner CBE, President of the Royal Academy of Culinary Arts, Dr Andreas Antona, former chef and restaurateur and chair of the Bocuse d’Or UK Academy, John Williams, MBE, Executive Chef of The Ritz London, Nick Vadis, Culinary Director Compass Group and Idris Caldora, Executive Chef of Chefs Adopt a School. Anthony will be supported by commis chef, Jack Gameson. Also from University College Birmingham, he recently came third in the British Culinary Federation Young Chef of the Year final. This year’s brief is to prepare a fish plate using sterlet Acipenser Rutheus with its caviar and a meat platter of young red Hungarian deer. By Renee Bailey

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