Team UK secures place at Bocuse d'Or world final after strong European performance
Team UK secured a place at the Bocuse d'Or world final yesterday, winning the special prize for theme on the plate along the way, after placing eighth in the European finals.
Ian Musgrave and commis chef Adam Beaumont will represent the UK at the final in Lyon in 2023 having competed against 16 other nations for 10 places at the competition in Hungary, which took place during the Sirha Budapest at Hungexpo.
The pair had five and a half hours to prepare and present the theme on the plate and the platter, based on two specific briefs using Hungarian produce.
Their theme on the plate, which won them a special prize, had to be a vegetarian dish using Hungarian potato varieties. Musgrave and Beaumont prepared potato braised in brown ‘Fen Farm butter' and whey, wild garlic emulsion with a garland of spring flowers and shoots, Isle of Mull aged cheddar cheese glazed in Roscoff onion broth and a sauce on asparagus, potato and ramson.
For the platter, the chefs presented Hungarian venison leg lightly smoked over heather, layered with duck liver, English seasonal mushrooms and wild juniper along with roasted venison loin with preserved black currants, pink pepper and lemon thyme and a number of garnishes.
The chefs were supported by coach Tom Phillips, head chef at Restaurant Story, and Bocuse d'Or UK president Simon Rogan of L'Enclume.
Having missed the chance to compete in 2020 due to the pandemic and a shortage of time and funds, Musgrave expressed his pride at the team's achievement.
He said: "We've had to wait three years for this, so to win the prize and have a place in the world final is amazing. I'm just so happy and can't wait to do it all again in Lyon next year!"
The UK has yet to reach the podium of the Bocuse d'Or; the closest it came was in 2013 when Adam Bennett and Kristian Curtis reached fourth place.
French chef Paul Bocuse, who died in 2018, launched the global cooking competition in 1987.
Team UK's 2022 Bocuse D'Or menu
Theme on the plate
Hungarian potato, braised in brown ‘Fen Farm butter' and whey
Wild garlic emulsion with a garland of spring flowers and shoots
"Isle of Mull, aged cheddar cheese" glazed in Roscoff onion broth
Sauce: Cream of English Asparagus, potato and ramson
Theme on the platter
Cushion of Hungarian venison leg lightly smoked over heather, layered with duck liver, English seasonal mushrooms and wild juniper
Roasted venison loin with preserved black currants, pink pepper and lemon thyme
Accompaniments to the platter
Stuffed Heritage cabbage, crispy "Tamworth" bacon, dried parsnip and pickled kohlrabi
Cumberland glazed "Taylor's gold" pear, spiced ginger sable
Wild mushroom and celeriac pie (served on the side)
Sauce: ‘Huntsman sauce' infused with coastal sea buckthorn, peppercorns and roasted venison bones
