Following a gripping live cook-off at the University of West London on Monday 22 September, Oliver McGeorge has been named the new UK candidate for the prestigious Bocuse d’Or - the world’s most demanding culinary competition.
The National Selection saw three outstanding finalists - Russell Bateman (The Taste Lab by Classic Fine Foods), Rory Elliott (Dinner by Heston), and Oliver McGeorge (Freelance) - compete under timed conditions, showcasing skill, creativity and precision at the very highest level.
Candidates cooked with an array of premium ingredients, including guinea fowl, celeriac, verjus, and a range of Scottish seafood, in a test of both technical excellence and artistry. Each finalist was supported by an outstanding commis chef - all second-year students from the University of West London - reinforcing Team UK’s commitment to mentoring and creating opportunities for the next generation of culinary talent.
The judging panel was led by Clare Smyth, Team UK President and chef-patron of the three-Michelin-starred Core by Clare Smyth, alongside Fabrice Uhryn, Mitch Mitchell, Ian Musgrave, and Adam Bennett - each bringing formidable culinary expertise and competition experience.
Oliver’s victory secures his place as the UK’s next representative at the Bocuse d’Or, where he will compete against the world’s best chefs. Marseille has been announced as the host city for the European Selection in March 2026, with the top ten teams progressing to the Bocuse d’Or World Final in Lyon in January 2027.
About Oliver McGeorge
Born in 1996, Oliver is a British chef with an exceptional international career to date. A graduate of the Lycée Hôtelier de Marseille, he honed his skills at some of France’s most celebrated restaurants.
-Chef de Cuisine at Frenchie rue du Nil (Paris, 1 Michelin star), 2023–2024
-Sous Chef de Cuisine at Restaurant Guy Savoy (Paris, 3 Michelin stars), 2018–2023
-Chef de Partie at Le Petit Nice Passedat (Marseille, 3 Michelin stars), 2015–2018
Fluent in both English and French, Oliver brings an international outlook combined with deep respect for British produce and culinary heritage.
Sponsors and Support
The National Selection was made possible thanks to the generous support of Team UK partners: Aubrey Allen, Bragard, Classic Fine Foods, Claridge’s, Fortnum & Mason, Seafood Scotland, Smith & Brock, and TRUEfoods, with additional support from Goodfellows, Laurent-Perrier, and our host the University of West London.
Speaking after his win, Oliver McGeorge said:
“It is an incredible honour to represent the UK on the Bocuse d’Or stage. This competition is the pinnacle of our profession, and I am determined to showcase the very best of British and make the British culinary community and my team proud.”
Clare Smyth, President of Team UK, added:
“The standard of cooking from all three finalists was outstanding. Oliver demonstrated remarkable composure, skill and creativity - qualities that will serve him well as he steps onto the international stage for the Bocuse d’Or. We are thrilled to have him at the centre of Team UK.”
