Bocuse d'Or organisers reveal ingredients for European selection

The organisers of the Bocuse d'Or culinary competition have revealed the official produce that the teams taking part in the Bocuse d'Or European selection will be expected to use in Hungary in May.

The 20 chefs competing will now have four months to devise recipes for their meat dish and their fish creation.

The main theme for the meat dish will be red deer from Hungary. Contestants will be required to work with a saddle of young red deer, preparing a total of 14 portions of which 10 are to be presented complete or pre-cut and recomposed on a tray, and four arranged on plates.

The Bocuse d'Or organisers said they would encourage the teams to express the cultural heritage of the countries they represent, in taste, presentation, cooking technique, and in the use of specific herbs and spices.

For the fish recipe, the chefs will work with Danube Sterlet sturgeon Acipenser Rutheus (five pieces of 1kg to 1.2kg) with its caviar (30g).

The teams must prepare 14 plates composed of 50% vegetables and fruit.

The UK's candidate, Anthony Wright, a senior chef-lecturer who runs the Atrium restaurant at University College Birmingham, will compete on 10 May - the first day of the competition.

Supporting him will be commis chef Jack Gameson, also from University College Birmingham. Gameson recently secured third place in the British Culinary Federation Young Chef of the Year final.

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