Kenneth Toft-Hansen from Restaurant Svinklov Badehotel in Denmark was yesterday awarded the gold Bocuse d’Or in the first world final since the competition’s founder, Paul Bocuse, passed away. The prize was the gold trophy and €20,000.

 

Sebastian Gibrand from Sweden took silver whilst Christian André Pettersen was awarded bronze for Norway. The Special Prize for theme on a plate was awarded to France and the best meat platter went to Team Finland. Denmark was also awarded the best commis prize.

 

Candidate Tom Phillips from the Michelin starred Restaurant Story in London, secured 10th place, one position behind the competition’s last winners, Team USA.  Tom was supported by commis chef Nathan Lane and coach, Adam Bennett MCA from The Cross at Kenilworth, Adam remains the UK’s top scoring Bocuse d’Or candidate having finished in fourth position and won the best meat and commis prize in 2013.

 

For President and UK Jury member, Simon Rogan, chef owner of L’Enclume, Roganic and Aulis, it was his first opportunity to sit on the international jury of acclaimed chefs and be part of the contest.

 

Simon commented, “It’s been great to see the competition first hand and experience it all. It was quite an intriguing occasion and interesting to observe and to see what is needed to achieve a good result. I’m taking a lot from this so we can do what we need to do to get up the table and up to the top.”

 

Chefs from 24 countries took part in the final, with more than 60 countries entering in total. The world final took place on Tuesday 29 and Wednesday 30 January at Sirha, an international trade show in Lyon. Each national team was given five hours 35 minutes to produce 16 plates of the fish course and a platter which had to be divided into 14 portions before it was served to the international jury.

 

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