Bocuse d’Or Team UK Wins Prize for Best Theme on Plate and fourth place in Bocuse d’Or Europe

Bocuse d'Or Team UK

Bocuse d'Or UK Academy

Standard Supplier 22nd March 2024
Bocuse d'Or Team UK

Bocuse d'Or UK Academy

Standard Supplier

Bocuse d’Or Team UK Wins Prize for Best Theme on Plate and fourth place in Bocuse d’Or Europe

London 22nd March 2024 - On Wednesday 20th March, Bocuse d’Or Team UK led by candidate Tom Phillips of Restaurant Story achieved 4th place in the Bocuse d’Or Europe. The chefs competed against 19 other national teams for a place in the Bocuse d’Or world final, which will take place in Lyon, France from January 26th - 27th 2025

Sebastian Holberg Svendsgaard, Denmark was the winning candidate, followed by Gustav Leonhardt, Sweden winning silver and Håvard Werkland from Norway who took bronze.

The six other national teams going through to the final including: France, Hungary, Italy, Iceland, Slovaki, Finland,

Team UK comprised of President Clare Smyth, chef owner of Core by Clare Smyth and Oncore in Sydney, candidate Tom Phillips of Restaurant Story, coach Ian Musgrave of The Ritz and commis chef Harry van Lierop of The Ledbury. The restaurants hold nine Michelin stars between them.

Each team had 5 hours 35 minutes to prepare the ‘theme on plate’ and the ‘theme on platter’. The ‘theme on plate’ had to feature the reindeer meat of Røros, a flagship product of the Sami culture along with aquavit, Norway’s national spirit.

For the ‘theme on platter’, the candidates cooked Skrei, a migratory Northern European cod, Frøya scallops with two garnishes served on the platter and a third garnish served on the side. The chefs also had to include at least one ingredient from their country as a tribute to their culinary heritage.

Clare Smyth, who judged the platters on day one and two of the competition, said: “The general standard was exceptionally high and I believe that Europe is the toughest selection in the world. I’m very proud of how Tom and Harry conducted themselves, they worked immaculately and very cleanly and showcased the British identity in their own style.”

Tom Phillips said: “There are always ways we can do better but overall we’ve done ourselves proud. We showcased what we’ve been working towards and we are pushing for the podium in Lyon.”

In a step away from traditional silver platters, the Skrei and garnishes were presented on a platter constructed from 14 individual leaves of pristine white Corian®, designed and manufactured by Seymourpowell.

“Inspired by nature’s geometry, the ingredients and the innovative spirit of the UK, our platter is designed to create the perfect canvas to allow Tom’s dishes to shine.” Said Adrian Caroen, CEO & Creative Director, Seymourpowell.

Drawing on its strong heritage on crafting hospitality experiences, Seymourpowell’s design of Bocuse d’Or UK’s platter pays homage to the British Isles and the UK’s heritage. The main dish at the centre of the platter was surrounded by rock samphire-shaped brass filigree, whose envelope movements are triggered by a clockwork mechanism. The platter also featured an innovative lighting effect.

Team UK will now compete for a place in the podium in Lyon on 26 and 27 January 2025.

Bocuse d’Or Team UK Menu

Roast Topside of Norwegian Reindeer lardened with Foie Gras mousseline, gently smoked over fresh Scottish juniper and pine.

Braised Reindeer shank lightly spiced with green cardamon and fennel seed.

Pickled heritage beetroots, Welsh asparagus from the Wye Valley and fermented wild bilberries.

“Huntsman sauce”
Infused with Voatsiperifery peppercorns.

A ragout of salted Reindeer tongue, roasted “Hen of the wood" mushrooms and a Jersey Royal potato cream.

A tribute to the British Isles and our national heritage

Ballotine Norwegian Skrei Cod, Hand dived scallops, garden lemon thyme and Piment d’Espelette.

The National tribute garnish - Confit King Edward potato, Welsh leeks from Pembrokeshire and Forest ramson.

Citrus pickled British kohlrabi “salad’ from the Allotment, smoked Cornish horseradish and coastal herbs.

Roasted Frøya scallop Vin Jaune cream finished with seaweed oil.

Ragout of Norwegian stock fish and English peas ‘à la Français’ Aynhoe Park bacon and young shoots.


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 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.

Team UK won the special prize for Theme on a Plate at the European final in Budapest and secured seventh place in the world final on 23rd January 2023 in Lyon. The UK has yet to reach the podium - it came very close in 2013 when Adam Bennett and Kristian Curtis reached 4th place. This followed the chefs being given four months off work to prepare for the world final, with their wages covered by the now chair of the Bocuse d’Or UK Academy Andreas Antona.

Full list of chefs competing:

Marvin Böhm, Germany
Archibald De Prince, Belgium
Sebastian Holberg Svendsgaard, Denmark
Caros Julián Martínez, Spain
Ivan Derizemlja, Estonia
Ismo Sipeläinen, Finland
Paul Macron, France
Roland Kelemen, Hungary
Sindri Sigurðsson, Iceland
Marcelino Gomez, Italy
Nils Ģēvele, Lithuania
Håvard Werkland, Norway
Marco Van Der Wijngaard, Netherlands
Kamil Tłuczek, Poland
Dominic Uncovsky, Czech Republic
Tom Phillips, United Kingdom
Marek Minarič, Slovakia
Gustav Leonhardt, Sweden
Euloge Malonga, Switzerland
Emre Inanir, Turkey

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