Secret garden 18 October 2019 After months of secrecy the Newt has opened its gates to a luxurious hotel, extensive gardens, cyder press and restaurant in the core of the Somerset countryside
In this week's issue... Secret garden After months of secrecy the Newt has opened its gates to a luxurious hotel, extensive gardens, cyder press and restaurant in the core of the [...]
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Pot of gold: how do chefs raise funds for Bocuse d'Or?

12 July 2019 by
Pot of gold: how do chefs raise funds for Bocuse d'Or?

Taking part in chef competition the Bocuse d'Or, while a once-in-a-lifetime opportunity for many chefs, is hugely expensive, with the ingredients

alone racking up thousands of pounds. Vincent Wood takes a look at how competitors are funded

When it comes to a food spectacle, there is possibly nothing bigger than the Bocuse d'Or, the Olympic-style biennial championship of cuisine in Lyon, France, established by Paul Bocuse in 1987. A vast audience roars, bangs drums and blasts horns in scenes seen at no other culinary competition, while some of the greatest talents in cuisine produce monstrously opulent platters for a judging panel made up of some of the greatest chefs on the planet. It is vibrant, passionate and louder than life. It is also colossally expensive.

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