"We’re disappointed to have not reached the podium"

Alex South

Editor

Team UK Candidate Ian Musgrave and Commis Chef Adam Beaumont, both of The Ritz London, have secured 7th place at the Bocuse d’Or 2023 Grand Final in Lyon, France.

Competing against 24 other countries, Team UK, guided by Team Coach and former candidate Tom Phillips of 2-Michelin starred Restaurant Story, had five hours and 35 minutes to prepare and present both the “theme on the plate” and the “theme on the platter” as set by the Bocuse d’Or governing body.

Speaking after the competition, Ian Musgrave said: “It’s been a genuine honour to represent our nation on the biggest culinary stage in the world and I’m proud of what Adam and I produced to try and push the boundaries of gastronomy."

He added: "The competition out there was tough and while we’re disappointed to have not reached the podium, as a team we have progressed leaps and bounds over the past couple of years and I’m confident we’ll get there in the future.”

Denmark achieved first place, Norway came second, while Hungary placed third – completing the Bocuse d’Or podium. The jury’s prize for the best plated dish went to France and the best platter went to Sweden.

Leon Haarberg Nilsen won the best commis award, while the Mexican team were recognised for their dedication to social commitment with a prize, thereby rounding off the 2023 Grand Final.

This year’s theme on the plate was “Feed the Kids”, recognising that a fundamental role of a chef is nutrition.

The brief encouraged the top chefs from across the globe to be creative and inspire the next generation of chefs and industry professionals.

Team UK used ingredients provided by UK Fine Foods to complete the following menu:

STARTER

Baked butternut squash with British chickpea emulsion and Cox apple dressing

MAIN COURSE

Queen Elizabeth’s Crown, Cotswold Legbar egg yolk, Delicia pumpkin crush and Montgomery cheddar sauce with crunch sourdough croutons

DESSERT

Cambridge cream with potimarron and date sugar, cinnamon and nutmeg short bread and popcorn ice cream

This year’s “theme on the platter” showcased seafood, with teams tasked to create a platter for 15 people comprised of two monkfish, scallops to make a stuffing, alongside two vegetable garnishes and one ragout type garnish, showcasing a vegetable from their respective countries.

The outstanding seafood produce from the UK was on the world stage after a successful bid from Seafood Scotland to provide the monkish and scallops for all nations.

Team UK created the following:

PLATTER

Whole Scottish monkfish, roasted on the “bone” with king scallop farce and salsify, wrapped in oak smoked monkfish ‘bacon’ and glazed with a vegetable bordelaise

SAUCE

Cream shellfish sauce finished with razor clams, cockles, brown shrimp and lobster oil

ACCOMPANIMENT (1)

Caramelised artichoke with heritage pumpkin, toasted nuts, seeds and baked apple cider vinegar

ACCOMPANIMENT (2)

King Edward potato, layered with aromatic Fen Farm butter, garden lovage and Cultured cream, with pickled kohlrabi and foraged coastal herbs

RAGOUT

Split peas, braised with tender, young leeks, rope grown Blue Mussels, crisp mussel shell crouton and savoury lemon curd The bespoke platter was designed by Faber Design and manufactured by Promart.

Its design takes inspiration from London, renowned for its diverse culinary scene and famed for its celebrated architecture, with the Elizabeth Tower and the Big Ben clock face inspiring the shape.

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