The British Culinary Federation has announced the English National Culinary Team which will represent the country at the Culinary World Cup in November.
The competition, which takes place from 20 to 24 November in Luxembourg, pits both individual chefs and teams from 25 countries against each other in hot and cold cooking challenges.
The English National Team, which will comprise a senior and junior team, will be required to produce a three-course menu for 105 people as well as an international buffet.
The team will be captained by Simon Hulstone, chef-proprietor of the Michelin-starred Elephant restaurant in Torquay, Devon, and Mark Hill, executive head chef of the House of Commons.
Hulstone said: "With everyone working together from different chefs' organisations, we have been able to hand-pick the best chefs across all skills to represent the country."
The English National Culinary Team is made up of:
Senior team and support:
• Simon Hulstone, chef-proprietor, the Elephant Restaurant, Torquay
• Mark Hill, executive chef, House of Commons
• Adam Smith, sous chef, the Ritz
• Andrew Jones, executive chef, the Westbury Hotel
• Clark Crawley, sous chef, Barclays Wealth
• Andrew Ditchfield, pastry chef, House of Commons
• Nick Vadis, group executive chef, Compass Group
• Matt Owens, executive pastry chef, Zuidam UK
• Ben Ford, head chef, Compass House
• Steve Taylor, Compass Group
• Andy Twells, executive chef, Restaurant Associates (Aviation).
• Aaron Darnley, Edmund's Restaurant, Birmingham
• Marco Sanio, Yasmine Read and Reece Cosier, students from University College Birmingham
• Team mentors: BCF committee member and competition organiser, Lee Corke, RAF Benson, and Richie Holmes, RAF Wittering
By Kerstin Kuhn
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