This year’s Culinary World Cup at Expogast in Luxembourg saw both the Junior and Senior English National Culinary teams walk away with bronze and silver medals.
The Senior Team won silver in the International Buffet, and Bronze in the Restaurant of Nations, while the Junior Team won silver in the Restaurant of Nations and bronze in the Cold Buffet. The British Culinary Federation National Team organiser Lee Corke said: "It was an extremely tough competition with high standards, and both teams performed very well and worked exceptionally hard."
The event was held at Expogast, an international trade show for gastronomy in Luxembourg City. Team England competed against 30 national teams and 15 junior national teams in the competition, which is the 2nd largest culinary event in the world.
The Senior Team consisted of the following squad members and mentors:
Simon Hulstone (The Elephant, Torquay)
Adam Smith (Devonshire Arms Country House Hotel, Yorkshire) Simon Webb (HSBC Bank, London) Andrew Ditchfield (House of Commons, London) Clark Crawley (Gather & Gather, Sky, London) Ben Champkin (L’Enclume, Cartmel) Nick Vadis (Compass Group UK & Ireland) Rob Kennedy (Royal Military Academy, Sandhurst) Matt Jones (House of Commons) Neil Rankin (Restaurant Associates) Ben Ford (Compass Group) Nathan Aldous (Emmanuel College, Cambridge) and Javier Mercado (Le Cordon Bleu Cookery School, London).
The team’s bronze-winning menu was called ‘Devon’s Autumnal Sea Harvest’, and included:
- Scallops, Oysters and Crab with a Salmon “Truffle”, Horseradish and Buttermilk, Dill Oil
- Roast Loin of Exmoor Roe Deer, Onion Ash, Braised Neck and Haunch with Smoked Sweetbreads and Lardo
- Savoy Cabbage Purée, Mock “Cepe” with Foie Gras and Jerusalem Artichoke, Autumn Vegetables, Red Wine Jus
- British Autumn Apple, Buttery Tipsy Cake, Hedgerow Brambles, Light Apple Mousse wrapped in Apple Brandy Jelly, Sticky Tipsy Cake with Ice Cider Glaze, Bramble Meringue and Jam, Bramley Apple Sorbet, Apple and Fennel
The Junior team consisted of Edward Marsh, Jack Gameson and Luke DCaccia from University College Birmingham; Thomas Downes, Hibiscus Restaurant, London and UCB and Craig Bateman, Royal Military Academy, Sandhurst. They were mentored by Gary Goldsmith and Mat Shropshall of UCB and their silver-winning m
enu was:
- Farmed Halibut Fillet and Cannelloni, Sweet Miso Prawn, Shellfish Reduction, Pickled and Charred Cucumber, Watercress Purée, Carrot Ribbons, Seaweed Crumb
- Seared Black Pepper Venison Loin, Fennel and Ginger Purée, Wild Mushrooms, Sweetbread Fritter, Spiced Poached Pumpkin and Roasted Purée, Port and Wild Rosemary Jus Lie
- Valhrona Chocolate Mousse and Grand Marnier Gel Sphere, Szechuan Praline, Blood Orange Sorbet, Warm Star Anise Doughnut
British Culinary Federation members also won medals in separate categories, with Vipula Athukorale awarded gold in the Culinary Arts class for Works in Fat and Stephen Mather getting bronze for Works in Chocolate.
In all, the squad brought home 22 medals for the BCF and England. Congratulations to all of them.
