Adam Bennett selected to represent Team UK in the next Bocuse d'Or

Adam Bennett selected to represent Team UK in the next Bocuse d'Or
Bocuse d'Or UK Academy

Bocuse d'Or UK Academy

Standard Supplier 6th October 2011
Bocuse d'Or UK Academy

Bocuse d'Or UK Academy

Standard Supplier

Adam Bennett selected to represent Team UK in the next Bocuse d'Or

The UK’s Bocuse d’Or candidate has been announced, following a four hour cook off at the University of West London.  Adam Bennett, head chef at Simpsons in Edgbaston was selected to represent the UK after preparing a platter of Saddle of Lamb Belle Epoque.  The meat was provided by Aubrey Allen.
Adam took part in the cook-off against Martin Hollis, from Gleneagles Hotel.  The judges included Brian Turner CBE, Nick Vadis, UK executive chef at Compass Group UK, Michael Coaker, senior lecturer at the University of West London and David Pritchford, chef proprietor of Reads in Kent and a former Bocuse d’Or competitor.
According to judge and President of the British Bocuse d’Or team, Brian Turner CBE, “It was a very keen competition and I’m confident that the winner will do us proud.”
On being announced the winner, Adam said, “I’m both thrilled and terrified at the prospect of representing the UK in such a prestigious competition.  The Bocuse d’Or is a huge challenge but I’m looking forward to taking it on.”
Adam will now spend the next five months preparing his sole and shrimp and Label Rouge Blue legged chicken dishes, the ingredients selected for the European heats which take place in Brussels on March 21 and 22.  
The European heats of the Bocuse d’Or will take place at Horeca Life in Brussels Expo on March 20-21st, 2012.
 Visit www.bocusedoruk.co.uk for more information.
Academy of Culinary Arts
Leading the hospitality profession by example; shaping its future through education.
Founded in 1980, the Academy of Culinary Arts is Britain’s leading professional association of Head Chefs, Pastry Chefs, Restaurant Managers and suppliers.  While concerned with raising standards and awareness of food, food provenance, cooking and service, its objectives are primarily focused on the education and training of young people in the hospitality industry and the provision of career opportunities.
www.academyofculinaryarts.org.uk 
 For more information, to set up interviews and source photography, please contact Michelle Diederichs, Bocuse d’Or Press office on 07814 028 664 or email [email protected]
 
 

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