Ahead of the selection of the next UK candidate, the Bocuse d’Or UK Academy has revealed key organisational changes and plans for putting the team in a podium placing position in January 2027.
The National Selection will take place at University of West London on Monday 22nd September. Three talented British chefs will take part in the final - these include Oliver McGeorge, a freelance chef who has spent the past eight years working in some of France’s most esteemed restaurants, Rory Elliot, chef de partie at Dinner by Heston and Russell Bateman, executive chef at The Taste Lab by Classic Fine Foods.
The chefs must prepare three styles of canapé followed by a theme on a plate portioned for six servings. The canapés must include celeriac, Baron Bigod cheese and Scottish fish or shellfish and the theme on a plate must be made with guinea fowl, sweetcorn and verjus. The ingredients will be provided by Aubrey Allen, Classic Fine Foods, Seafood Scotland, Smith & Brock, TRUEfoods, and Woods Foodservice.
As Team UK prepares for the world stage, they are also in search of new sponsors to join their journey of ambition and excellence. Those who join the journey will be in distinguished company, alongside partners Aubrey Allen, Classic Fine Foods, Seafood Scotland, Smith & Brock and TRUEfoods.
Following the selection, Bocuse d’Or UK chairman Andreas Antona will retire from his role, his successor will be Adam Wing, Head of Trade Marketing - UK, Middle East & Asia at Seafood Scotland
In a move to provide the candidate with more hands-on guidance, former candidates Adam Bennett, Ian Musgrave and Tom Phillips have teamed up to form a chef mentoring team to support new candidates, with Harry Van Lierop remaining onboard to support the next commis chef.
The Bocuse d’Or UK team will be holding a prestigious fundraising dinner at Claridge’s in London on Monday 17th November - with chefs from almost all of the UK’s 10 three Michelin-starred restaurants each preparing a course. The team are hoping to follow the success of the 2024 fundraising dinner which raised more than £200,000.
Adam Wing said: “There is no doubt that Andreas has left a tremendous legacy with Bocuse d’Or UK; from setting up the Bocuse d’Or UK Academy, securing longstanding sponsors, growing the team and raising record funds. His enthusiasm and sense of duty towards establishing Team UK as a serious contender in the competition has made a huge difference to our international standing. Thanks to Andreas and the team in place, we are truly within touching distance of the podium.”
Adam first became involved in the Bocuse d’Or in 2022, when he led Seafood Scotland’s sponsorship of the world final. He has been an instrumental member of Team UK ever since.
Andreas says: “I’ve dedicated the past 13 years to supporting the Bocuse d’Or UK team and it is a project that I will always hold close to my heart. Whilst retirement from the role has been on my mind for several years, I wanted to be sure that I was handing over to a safe pair of hands.
“Ever since our first meeting, I’ve been impressed by Adam’s passion, commitment and creative thinking. I have every confidence that he will successfully lead Bocuse d’Or UK to a new era of success, and he has all my support in doing so.”
The winner of the Bocuse d’Or UK Selection will undertake the necessary preparations and training to compete in the Bocuse d’Or European Selection which will take place in Marseille, France from March 15th to 16th 2026.
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Key facts about the Bocuse d’Or
The Bocuse d’Or is the world’s largest cooking competition and considered the most prestigious award for any chef. More than 60 countries enter every other year to be whittled down to just 24 candidates in the world final. The teams are competing for worldwide recognition, a gold trophy and prize of €20,000.
The Bocuse d’Or isn’t just a chef competition; it drives innovation in culinary practice and skills. It provides a platform for chefs to push their food knowledge and creativity to their limits and protects essential culinary skills.
It is a professional springboard for some of the most talented chefs in international gastronomy and a showcase for the diversity of culinary traditions worldwide. Young chefs who have attended the contest now aspire to represent their country one day.
To compete each chef and commis must prepare a hot platter of a predetermined meat or fish with 14 portions, along with three garnishes. They must also create 14 plates in response to a theme to be presented before the platter to all the judges. The regulations are very detailed, and the judging is strict.The Bocuse d’Or was founded in 1987 by the late culinary legend Paul Bocuse, a French chef celebrated world-wide for the high quality of his restaurants and his innovative approach to cuisine. He created the contest to broaden the public's understanding of the extraordinary dedication, hard work, practice and precision required to execute the very finest cuisine.
The world final takes place every second January in Lyon, the culinary capital of France. The city holds many of France’s best restaurants including all of Paul Bocuse’s and his famous three-Michelin starred Restaurant Paul Bocuse.
