The Bocuse d’Or UK Academy, led by Dr Andreas Antona, is hosting a fundraising dinner at University College Birmingham on Friday 18 January.
The event, organised by Academy CEO Professor Ray Lorimer OBE and chair Andreas Antona, will aim to raise much needed funds to support Team UK as they prepare for the world final in Lyon on Tuesday 29 January. The event follows a hugely successful event in February 2018 which raised more than £33,000 thanks to generous donors and auction prize givers.
Chefs cooking at the dinner include this year’s Bocuse d’Or UK Candidate Tom Phillips, 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 and award winning pastry chef Denis Dramé, the UK Pastry Team coach. The dinner is being sponsored by Berkmann, Connolly’s and Gusbourne wines.
The UK Academy was set up in October 2017 to establish an official body to represent Team UK and firmly establish its position in the global Bocuse d’Or family. It is supported by longstanding partners Aubrey Allen, Classic Fine Foods, Continental Chef Supplies, Convotherm, Ritter Courivaud and University College Birmingham with support from key sponsors Bragard, Elle et Vire, Faber Design, Mash Purveyors, Mauviel, Promart, Urbani Truffles and Westlands.
Tom will compete with commis chef Nathan Lane and is being coached by the UK’s top scoring Bocuse d’Or candidate Adam Bennett MCA. President Simon Rogan will assist Tom’s progress and take his place on the jury for the first time.
The funds 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.
The 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.
ENDS
Visit bocusedoruk.co.uk 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.
