Team UK secures 7th place at Bocuse d’Or 2023 Grand Final
Following two days of intense competition at the most prestigious culinary competition in the world, Team UK Candidate Ian Musgrave and Commis Chef Adam Beaumont, both of The Ritz, secured seventh place at the Bocuse d’Or 2023 Grand Final in Lyon, France.
Competing against 24 other countries, Team UK, guided by Team Coach and former candidate Tom Phillips of 2-Michelin starred Restaurant Story, had five hours and 35 minutes to prepare and present both the “theme on the plate” and the “theme on the platter” as set by the Bocuse d’Or governing body.
Denmark’s Brian Mark Hansen secured the gold,Norway’s Filip August Bendi took silver and Bence Dalnoki of Hungary the bronze. The Special Prizes were awarded as follows: Best commis award: Norway - Leon Haarberg NilsenBest “Feed the Kids” test award: France - Naïs PirolletBest theme on a platter award: Sweden - Jimmi ErikssonSocial Commitment Award: Mexico - Marcelo Hisaki
This year’s theme on the plate was “Feed the Kids”, recognising that the fundamental role of a chef is nutrition and encouraged the top chefs from across the globe to be creative and help to inspire the next generation of chefs and industry professionals.
Team UK used ingredients provided by UK Fine Foods to complete the following menu:
STARTER
Baked butternut squash with British chickpea emulsion and Cox apple dressing
MAIN COURSE
Queen Elizabeth’s Crown, Cotswold Legbar egg yolk, Delicia pumpkin crush and Montgomery cheddar sauce with crunch sourdough croutons
DESSERT
Cambridge cream with potimarron and date sugar, cinnamon and nutmeg short bread and popcorn ice cream
This year’s “theme on the platter” showcased seafood, with teams tasked to create a platter for 15 people comprised of two monkfish, scallops to make a stuffing, alongside two vegetable garnishes and one ragout type garnish, showcasing a vegetable from their respective countries. The outstanding seafood produce from the UK was on the world stage after a successful bid from Seafood from Scotland to provide the monkish and scallops for all nations. Team UK created the following:
PLATTER
Whole Scottish monkfish, roasted on the “bone” with king scallop farce and salsify, wrapped in oak smoked monkfish ‘bacon’ and glazed with a vegetable bordelaise
SAUCE
Cream shellfish sauce finished with razor clams, cockles, brown shrimp and lobster oil
ACCOMPANIMENT (1)
Caramelised artichoke with heritage pumpkin, toasted nuts, seeds and baked apple cider vinegar
ACCOMPANIMENT (2)
King Edward potato, layered with aromatic Fen Farm butter, garden lovage and Cultured cream, with pickled kohlrabi and foraged coastal herbs
RAGOUT
Split peas, braised with tender, young leeks, rope grown Blue Mussels, crisp mussel shell crouton and savoury lemon curd
The bespoke platter was curated by Faber Design and manufactured by Promart. Its design takes inspiration from London, renowned for its diverse culinary scene and famed for its celebrated architecture, with Elizabeth Tower and the Big Ben clock face inspiring the shape.
Speaking after the competition, Ian Musgrave said: “It’s been a genuine honour to represent our nation on the biggest culinary stage in the world and I’m proud of what Adam and I produced to try and push the boundaries of gastronomy. The competition out there was tough and while we’re disappointed to have not reached the podium, as a team we have progressed leaps and bounds over the past couple of years and I’m confident we’ll get there in the future."