A team of top British chefs are in the final stages of preparation to compete in the European heats of the Bocuse d’Or, the world’s largest and most compelling culinary competition.
Ian Musgrave and Adam Beaumont, both of The Ritz in London, will compete against 17 teams on March 23rd and 24th in Budapest, Hungary for just 10 places at the grand finale in Lyon in January 2023.
Ensuring they keep on track and on time will be coach Tom Phillips, head chef at Restaurant Story and recent runner up for Wales in the Great British Menu.
All the teams must prepare a platter and a plate for an International Jury made up of 14 of the world’s best chefs, including Bocuse d’Or UK President and chef owner of the three Michelin-starred restaurant L’Enclume, Simon Rogan.
The teams have only five and a half hours to complete the plates and a platter, using popular Hungarian ingredients such as potatoes, cheese and venison.
The Bocuse d’Or Team UK will compete on the March 24th, the second day of the competition. Before then they must prepare and perfect each element and garnish - working within the timeframe and specifications of the Bocuse d’Or themes. This year the UK’s entry has been inspired by the Arts & Craft Movement - which had beauty, form and function at its heart.
Theme on a plate
For the theme on a plate, the chefs must create a vegetarian dish from Hungarian varieties of potatoes.
Theme on a platter
For the platter, the chefs must use a saddle and a leg of venison as well as duck liver. They have to have three garnishes, one of which has to be based on sour cream and cottage cheese.
Ian won the Bocuse d’Or UK selection back in September 2019, however, due to UK restrictions during the pandemic he was unable to compete in the European final in 2020.
Following a long wait, Ian is very excited to be representing the UK on March 24th, stating: “I’ve always felt inspired by the Bocuse d’Or competition and what it represents, the importance and the history of haute grand cuisine. To have the chance to represent the UK would be a true honour.”
Adam Beaumont is the Commis Chef competing alongside Ian Musgrave. He also secured the opportunity to represent the UK in 2019 and worked at Simpsons in Edgbaston before joining The Ritz.
Coach Tom Phillips, head chef at the two Michelin-starred restaurant: Restaurant Story, represented the UK in the Bocuse d’Or Europe in 2018, reaching the world final in Lyon in 2019 when Team UK was placed 10th in the world.
For the first time, the UK team has a Bocuse d’Or Kitchen in the heart of London at Westminster Kingsway College where preparations and run throughs before Budapest are taking place.
