UK come 10th in Bocuse d’Or

The  Staff Canteen

The Staff Canteen

Editor 29th January 2015
United Kingdom came 10th with Norway taking gold, USA silver and Sweden taking bronze in the 15th edition of the Bocuse d’Or held in Sirha, Lyon. Winning 3 teams After 5 hours and 35 minutes the prestigious gastronomy contest - created by Paul Bocuse in 1987 - rewarded the best chef among 24 international candidates who performed live in front of 2,700 supporters and under the watchful eyes of the most famous chefs in the world. This concludes a process that involved eighteen months of national rounds and continental selection events. Bocuse d’Or was an opportunity for the participating countries to assert and promote their standing as top gastronomic nations. The 24 chefs who took part in the event came from the 5 continents and highlighted with utmost brio the culinary heritage and signature of their respective countries. They demonstrated wonders of precision, audacity and creativity under the scrutiny of the Honorary Jury composed of American chef Grant Achatz (Alinea, 3 stars, Chicago, USA), French chef Thibaut Ruggeri (Bocuse d’Or 2013) and Jérôme Bocuse, president of Sirha. top three Norway’s Orjan Johannessen, from the restaurant Bekkjarvik Gjestgiveri, distinguished himself by demonstrating exceptional skills and mastery of the imposed products: Landes Label Rouge free-range guinea-fowl and fario trout. By winning the Bocuse d’Or 5 times and making the podium 9 times, Norway demonstrates implacable consistency. The United States achieve second place, attesting to the impeccable quality of American gastronomy and confirming the opening of the contest to the Americas. Sweden is no newcomer to the podium, by winning its second Bronze Bocuse it remains the 3rd country in terms of achievements in the contest. Full results: rankings Dishes from team United Kingdom: royaume_uni_plat_viande   United Kingdom Fish   royaume-uni_assiette_viande 2

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 29th January 2015

UK come 10th in Bocuse d’Or