Simon Hulstone, head chef at the Michelin-starred Elephant in Torquay, Devon, will today compete in the Bocuse d'Or, the most high profile international culinary competition held in Lyon, France.
Hulstone, who is representing the UK for the second time in the biennial contest, will be up against 23 other countries - each competing for the prestigious title and €20,000 (£16,700) in prize money.
Hulstone will be working today together with Team UK commis chef Jordan Bailey, sous chef at the Elephant, and a commis supplied by the competition's organisers, and looked on by team manager Nick Vadis, UK executive chef at Compass Group.
The team will work solidly for five-and-a-half hours preparing, cooking and serving to the international judging panel two silver flats, one based on Scottish seafood including monkfish, crab and langoustine and the other on Scottish lamb, each with three garnishes.
The teams' two elaborate presentations must serve 14 people. No ingredients may be pre-cut, although teams are allowed to pre-peel garlic, portion oil, salt, flour and other ingredients, and bring stocks made in advance.
The judging panel will include high profile chefs such as Thomas Keller, representing the USA, Norwegian chef Gier Skeie, who won the Bocuse d'Or in 2009, and Academy of Culinary Arts president Brian Turner for the UK.
A group of more than 150 British supporters will be in the crowd at Lyon to cheer for Hulstone, who is hoping to finish in the top three at the Bocuse d'Or world final. He placed in fourth position and won best meat dish at the European final of the competition, which took place in Geneva, Switzerland, last June.
By Kerstin Kuhn
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