On behalf of Team UK, I'd like to pass on our thanks to Calthorpe Estates, which has recently given its financial support to Team UK. Calthorpe Estates join an impressive list of supporters who have donated product, time, space and money to help us on our way to Lyon.
The entire list includes A W Smith & Sons Ltd, All Clad, Aubrey Allen, Bablake Wines, Bamix, Big Green Egg, CCS, ChefTools, Classic Fine Foods, Clifton Food, Compass Group, Cream Supplies, Fundamentally Fungus, Heritage Silverware, Infusions for chefs, Loch Fyne, Lockhart Catering Equipment, M&J Seafood, MSK Ingredients, Moet Hennessy UK, Multivac, Nestle Professional, Oakleaf European Ltd, Park Sheet Metal, Ritter Courivaud, Robotcoupe, Rougie, Thermomix, University College Birmingham, Vanilla Chef, Villeroy & Boch, Wellocks, Westlands WOW.
Wednesday 16 January 2013
Monday 14 January 2013
The countdown begins
Well, the countdown has well and truly begun - in less than two weeks we’ll be in Lyon, hours away from the biggest professional challenge of our lives!
Despite spending the last few months in the Bocuse d’Or kitchen, there is nothing that can really prepare us for the finals on the 30th of this month. The closest we’ve ever been were the European finals in Brussels, where we really enjoyed the buzz, we’re hoping that Lyon will offer more of the same.
Jodi Hinds, the official Bocuse d’Or UK photographer spent the day with us on Monday, taking photos for the menu. She has a fantastic eye for food and really helps to show off each of the garnishes to their full potential. However, these are the only teasers I’m happy to show for the time being....
This week we kick off the invited run throughs at University College Birmingham, where we’re inviting supporters to come along to see and taste my menu. We have a few places left so if you’d like to join us please contact Julie Kendall.
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