Adam Bennett, head chef at Simpson's Edgbaston and the UK's Bocuse d'Or candidate, has secured a place in the world final of the Bocuse d'Or by coming sixth in the Bocuse d'Or Europe in Brussels and winning the best meat prize.
A total of 20 teams from all over Europe competed but only the top 12 were awarded a place in the world final.
Bennett was supported by his commis chef, Kristian Curtis also from Simpson's, and mentored by coach, Nick Vadis, UK executive chef of Compass Group.
Brian Turner, UK Bocuse d'Or judge and president of the Academy of Culinary Arts, said: "Everyone is chuffed and they all worked really well together as a team. It's a fantastic result for Adam who has never competed in anything like this before. It's been an incredible journey just for him to to get here and I know that UK supporters will be even more behind him as we approach the finals in Lyon.
"We look at it as a work in progress and it's all new territory for Adam. But he did everything he needed to do and did extremely well."
Bennett said: "Our goal was to get into the top 12 and I'm absolutely delighted with the result. It was one of the most amazing experiences of my life so far, so I can't wait to find out what Lyon is like!"
He added: "I'd like to pass on my thanks to the supporters who've helped me through the last three months and give a special mention to those who came out to Brussels. The new kitchen is a fantastic space to practise and I look forward to taking on the next challenge."
Adam's fish platter consisted of; Ballotine of Dover Sole, mousseline of shrimp and Cornish lobster, salpicon of shellfish, seaweed butter, royale of wild garlic and parsley root saffron potatoes with creamed leeks, timbale of scallops and crab with courgette flower and red pepper.
His prize-winning meat platter was: Roulade of free range chicken with truffle, mushroom and tarragon, casserole of chicken leg, cocks combs, veal sweetbreads, morels and pearl barley, asparagus royale, with celeriac, boudin of foie gras, jelly of Maury, leek terrine, smoked quail egg.
The full list of European finalists are:
1 Norway: Orjan Johannessen, Bekkjarvik Gjestgiveri
2 Sweden: Adam Dahlberg, Stefan Eriksson Matsudio
3 Denmark: Jeppe Foldager, Sollerdkro
4 Iceland: Sigurdur Haraldsson, Vox Restaurant
5 France: Thibaut Ruggeri, Lenôtre
6 UK: Adam Bennett, Simpsons Restaurant
7 Switzerland: Teo Chiaravalloti, Villa Principe Leopoldo
8 Belgium: Robrecht Wissels, Belgocatering
9 Hungary: Tamas Szeli, Ony Etterem
10 Poland: Marcin Jablonski, Bukiet Smakow
11 Estonia: Heidy Pinnak, Restoran Egoist
12 The Netherlands: Martin Ruissaard, De Fuik
By Neil Gerrard
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