Bocuse d’Or UK Academy raises record amount at University College Birmingham fundraising dinner

Bocuse d'Or UK Academy

Bocuse d'Or UK Academy

Premium Supplier 25th January 2019

Bocuse d’Or UK Academy raises record amount at University College Birmingham fundraising dinner

The Bocuse d’Or UK Academy, a not for profit organisation founded to support and promote Team UK in the world’s most prestigious cooking competition, hosted a very successful fundraising event on Friday 18 January.

The dinner took place at University College Birmingham, a long term
supporter of the Bocuse d’Or UK Team. Chair of the Bocuse d’Or UK Academy Andreas Antona, had himself donated several prizes and was delighted with the amount raised.

Guests enjoyed Gusbourne English sparkling wine and canapés before they entered the Atrium restaurant for a four course dinner cooked by Bocuse d’Or UK Candidate Tom Phillips and commis Nathan Lane, Roux Scholar and operations manager of Simon Rogan Restaurants Limited Harry Guy, UK candidate 2016, Tony Wright and Giovanni Di-Vito from University College
Birmingham, Denis Dramé, the UK Pastry Team coach and Jonas Plangger from Coworth Park. All the chefs were assisted by University College Birmingham’s students who also served front of house.

The menu, an homage to French classic cuisine, started with Pike Quenelle with Langoustine sauce, in honour of the late Paul Bocuse. This was followed by Salmon fillet with sorrel sauce, Rump of lamb Provençale style, dauphinoise potatoes, stuffed tomatoes, french beans and lamb jus and the dessert, Textures of Valrhona chocolate.

Sponsors of the dinner included Aubrey Allen, Berkmann, Connolly’s and Gusbourne wines and Valrhona.

The auctioneer, Andrew Barden, canvassed bids from a room of 130 guests and money was also raised through the raffle with a wide range of food-
related prize.

The highest bids were for dinner, bed and breakfast for two people at the three Michelin starred Waterside Inn; overnight stay with dinner for two at the two Michelin starred L’Enclume restaurant in Cumbria and a Gin school experience at Simpsons Eureka Kitchen.

The funds raised will go towards ingredients, travel and accommodation and ensuring the right processes and structure are in place to help Team UK perform to their best ability on the world stage.

This year’s Bocuse d’Or world final will take place on Tuesday 29 and Wednesday 30 January. The theme on a plate is in honour of the late Joël Robuchon (one of many great chefs who have been involved in the Bocuse d’Or over its 32 year history). The teams must prepare two hot chartreuses - 8 portions for each. The chartreuses must be identical and include a minimum of 50% vegetal ingredients. They must be stuffed with a shellfish stew made using 32 scallops, 60 mussels, 18 oysters and 60 cockles.

This year’s theme for the platter is rack of suckling veal with five chops served together with one or more choices of offal from a list including sweetbreads, calf’s ruffle, foot, kidneys and liver. In a change to the competition’s previous rules, sous-vide cooking of the meat is not permitted. The veal must be served with sauce or gravy, three garnishes and be portioned into 14 plates.

The platter has been designed by Faber, a specialist Food & Beverage design agency and manufactured by Promart, a market leader in design and innovation for foodservice solutions.

Promart first became involved with the Bocuse d’Or in 2013, when the team designed, supplied and fitted the Bocuse competition kitchen and has supplied technical support to Team United Kingdom ever since.


Visit for information about Team UK

For more information and high-resolution images, please email: Michelle Diederichs, [email protected] or call Michelle on 07814 028 664.

Key facts about the Bocuse d’Or

The Bocuse d’Or was founded in 1987 by the late Paul Bocuse, a French chef celebrated world-wide for the high quality of his restaurants and his innovative approach to cuisine.

It is the world’s largest cooking competition and considered the most
prestigious award for any chef.

The world final takes place every second January in Lyon, the culinary capital of France.

To qualify for a place in the world final British chefs must secure a top ten
position in the European heat. This year this took place in Turin in June 2018 with Team UK securing 10th place.

The UK has yet to reach the podium - it came very close in 2013 when Adam Bennett and Kristian Curtis reached 4th place.

Team USA won gold at the world final of the Bocuse d’Or in 2017.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you