It's the place where top chefs representing 24 countries show-off their talents, skills and creativity, pushing boundaries everywhere with technique and innovation in the hope of winning the most coveted prize in modern cuisine.
Chefs have until Wednesday 14th June to submit their application for the Bocuse d'Or UK Selection which takes place on Monday 10th July at the Gordon Ramsay Academy in Woking, Surrey.
To enter, chefs must hold a British passport and email a CV with a covering letter to Michelle at koyahpr@icloud.com, explaining why they want to represent the UK in the Bocuse d'Or and the skills, experience and attitude they would bring to the team.
A shortlist of chefs will then be invited to be interviewed by Bocuse d'Or UK President Clare Smyth, Chair Andreas Antona and UK Performance Coach Mike Duckett.
The finalists who are selected to compete in the National Selection cook-off, sponsored by Seafood Scotland, will be offered mentoring from previous candidates to help them prepare. Chefs must also bring a commis chef who is experienced and will be comfortable working alongside them throughout their practises and on the day itself. (Note: The commis must be aged 23 or under by 31st January 2025.)
Founded in 1987 by the late and legendary Paul Bocuse, the Bocuse d'Or has grown to become the greatest culinary spectacle in the entire world.
The most rigorous cooking contest of its kind, the Bocuse d'Or represents the pinnacle of global culinary excellence, dedication, artistry and achievement. For the candidate chosen to lead Team UK - with support, expertise and mentorship from the Bocuse d'Or UK committee, coaches and past candidates - this is an exciting opportunity to represent Britain and secure its position as one of the best in global gastronomy.
The UK has competed in all but one world final with previous finalists including Ian Musgrave of The Ritz London, Tom Phillips of Restaurant Story, Adam Bennett of The Cross at Kenilworth, Simon Hulstone of The Elephant, André Garrett of the Corinthia Hotel, John Williams of The Ritz, Eyck Zimmer of the Hong Kong Jockey Club, Clive Fretwell of Belmond Le Manoir aux Quat'Saisons and Antony Worrall Thompson of The Greyhound.
The theme of the National cook-off is inspired by the 'Feed the Kids' theme at this year's world final and the Bocuse d'Or UK's commitment to supporting The Cancer Platform, from The Cancer Awareness Trust.
The platform will be an invaluable companion to those impacted by cancer, providing trusted information, help and advice to help strengthen and empower their cancer journey at every stage. Therefore the dishes prepared by the finalists must involve an element of nutritional education.
The finalists will be tasked with cooking six plates using Scottish Salmon (a nutritious and oily fish) with a suitable sauce and three garnishes, using ingredients known to support cancer recovery, from a list including artichoke, beetroot, walnuts, almonds, carrot, broccoli, spinach, kale, cooked tomatoes in their skins, sweet potato, red pepper, beans, seeds and turmeric.
The second part will be the platter as the main dish. Finalists will need to prepare a saddle of South West UK Lamb and lamb sweetbreads from Aubrey Allen with two seasonal garnishes and a suitable sauce. (The salmon, lamb and platters will be provided to all finalists.)
The judges will be looking for precise culinary technique, creativity, complexity where appropriate, and for all the elements of the dish to be balanced and harmonious. They will also look for chefs who demonstrate an understanding of the unique style of the Bocuse d'Or in a 5 hour 35 minute cook off and who will be able to take the necessary time out of his or her restaurant kitchen to dedicate themselves to training and practicing in order to compete successfully at the World Final.
Adam Wing, who is the Head of Trade Marketing at Seafood Scotland said: “The premium quality and flavours of Scottish seafood are matched only by the passion and flair of the finest chefs in the UK. We're proud to be continuing our support for Bocuse d'Or UK which this year is featuring Scottish Salmon during the National Selection and we're very much looking forward to supporting the team throughout the 2024-25 cycle.”
The winner of the UK selection will compete in the Bocuse d'Or European heats in Trondheim, Norway from 19th to 20th March 2024 and be given the opportunity to become part of the world's most passionate and talented culinary family.
With a British chef yet to reach the podium, securing one of the top three places in the European or World final would be a life changing experience and a great PR opportunity for the chefs and their restaurants.
Discover more about the Bocuse d'Or UK from top chefs and sponsors:
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Linkedin: Bocuse d'Or UK