The National Selection saw three finalists – Russell Bateman (The Taste Lab by Classic Fine Foods), Rory Elliott (Dinner by Heston), and McGeorge – compete under timed conditions showcasing “skill, creativity and precision at the very highest level”.
The judging panel was led by Clare Smyth, Team UK president and chef patron of Core by Clare Smyth, alongside Fabrice Uhryn, Mitch Mitchell, Ian Musgrave and Adam Bennett.
McGeorge’s victory secures his place as the UK’s next representative at the Bocuse d’Or, where he will compete against the world’s best chefs.
Marseille has been announced as the host city for the European Selection in March 2026, with the top ten teams progressing to the Bocuse d’Or World Final in Lyon in January 2027.
Born in 1996, McGeorge is British but has spent much of his career in France. He was most recently chef de cuisine at Michelin-starred Paris restaurant Frenchie.
His CV also includes Guy Savoy’s three-Michelin-star Paris flagship and Le Petit Nice Passedat in Marseille, which also holds three stars.
Team UK says that McGeorge combines an international outlook with a deep respect for British produce and culinary heritage.
“The standard of cooking from all three finalists was outstanding,” Smyth says. “McGeorge demonstrated remarkable composure, skill and creativity – qualities that will serve him well as he steps onto the international stage for the Bocuse d’Or. We are thrilled to have him at the centre of Team UK.”
The Bocuse d’Or UK Academy has also revealed key organisational changes and plans for putting the team in a podium-placing position in January 2027.
Andreas Antona has now retired from his role as Bocuse d’Or UK chairman after 13 years with the organisation and has been succeeded by Adam Wing, head of trade marketing for UK, Middle East and Asia at Seafood Scotland.
In a move to provide the candidate with more hands-on guidance, former candidates Bennett, Musgrave and Tom Phillips have teamed up to form a chef mentoring team to support him, with Harry Van Lierop remaining on board to support the next commis chef.
The Bocuse d’Or UK team will be holding a fundraising dinner at Claridge’s in London on 17 November, with chefs from almost all of the UK’s 10 three-Michelin-star restaurants each preparing a course.
The team is hoping to follow the success of the 2024 fundraising dinner, which raised more than £200,000.
“There is no doubt that Andreas has left a tremendous legacy with Bocuse d’Or UK; from setting up the Bocuse d’Or UK Academy, securing longstanding sponsors, growing the team and raising record funds,” Wing says.
“His enthusiasm and sense of duty towards establishing Team UK as a serious contender in the competition has made a huge difference to our international standing. Thanks to Andreas and the team in place, we are truly within touching distance of the podium.”
Wing first became involved in the Bocuse d’Or in 2022, when he led Seafood Scotland’s sponsorship of the world final. He has been an instrumental member of Team UK ever since.
Earlier this year, the UK placed fifth in the Bocuse d’Or World Final in Lyon.