Set to take place on 22 January at Raffles London at The OWO, the event will feature dishes from Clare Smyth (CORE by Clare Smyth); Alain Roux (The Waterside Inn); Daniel Stucki (The Lecture Room & Library at sketch); Edward Cooke (The Fat Duck); Jean-Philippe Blondet (Alain Ducasse at The Dorchester); Marco Zampese (Hélène Darroze at The Connaught); Matt Abé (Restaurant Gordon Ramsay); and Simon Rogan (L’Enclume)
Tickets are priced at £1,500 per person and tables of ten are also available. More details can be found here.
The black-tie fundraising gala is being run in partnership with The Cancer Awareness Trust and Raffles London at The OWO.
The inspiration for the dinner came from Clare Smyth, who became President of Team UK earlier this year.
“One of the Bocuse d’Or UK’s goals is to inspire the next generation of British chefs and what could be more inspiring than having all the three Michelin stars of the UK cook at such an iconic venue,” she says.
“I believe we have some of the best chefs in the world cooking in this country, but I also know that to compete successfully in the Bocuse d’Or requires significant preparation and investment. I joined the team as UK President with the ambition to win gold, this fundraising dinner will give us the best chance yet of reaching that podium next March.”
Candidate Tom Phillips, executive chef of Restaurant Story and commis chef Harry van Lierop from the Ledbury in London will represent the UK at the Bocuse d’Or Europe in Trondheim, Norway on 20 March.
They will be supported by coach Ian Musgrave, executive sous chef at The Ritz London who achieved seventh place in this year’s Bocuse d’Or World Final.
Bocuse d’Or UK says the proceeds from the gala will give the young chefs representing the UK the best chance of achieving gold in the ‘world’s most renowned and prestigious live cooking competition’.
Money raised on the night will also fund a nutritionist who will work with Team UK and The Cancer Awareness Trust to educate chefs about the difference food can make to those living with cancer.
The Bocuse d’Or UK and The Cancer Awareness Trust’s relationship began at a lunch attended by Bocuse d’Or UK chair, Andreas Antona, who was diagnosed with cancer in 2013.
Antona’s experience led him to believe that with the right training, chefs could play an essential role in improving the enjoyment and health of those living with cancer and was inspired by the vision of Cancer Platform.
“Our collaboration with the Bocuse d’Or UK team and Andreas Antona is designed to deliver real change in everyone’s awareness of the role nutrition plays in a cancer journey, from prevention to end of life,” says founder of the Cancer Awareness Trust, prof. Sir Chris. Evans.
“This event is a huge opportunity to get us a step closer to delivering on that mission and to raising the profile of the Bocuse d’Or UK who we think have a real chance of winning in the next competition. Join us for a truly unique night, make a real difference to both organisations and experience a taste sensation you’ll never forget.”