English National Culinary Team scoops 21 medals at Culinary World Cup

The English National Culinary Team has won 21 medals for England in the Culinary World Cup in Luxembourg.

Competing against 24 national teams from around the world, the Senior English National Culinary Team won gold in the Hot Kitchen with its menu of  fillet of Atlantic halibut, royale of langoustine, celeriac turnovers, lovage gel, peas, sauce Nantua as a starter; thyme roasted Exmoor venison, braised bonbon of venison, wood smoked parsnips, confit of savoy cabbage, buttered fondant potato for mains; and to complete the menu, lemon curd, spiced cinnamon financier, lime meringue, blackberry ice cream, pistachio cream.

The senior team also walked away with silver in the Cold Buffet, missing out on gold by 1½ marks. 

The Junior English National Culinary Team was up against nine other teams and won silver in both the Hot and Cold Buffet categories. 

Overall, the English teams brought back 21 medals, including gold medal in Works in Fat entered by BCF member, Vipula Athukorale.

The team was led by Simon Hulstone, chef-owner, The Elephant Restaurant, Torquay who was captain of the Hot Kitchen and Mark Hill, executive chef, The House of Commons, captain of the Cold Buffet Team.

The senior team comprised: Andrew Jones, executive chef, The Westbury Hotel, London; Andrew Ditchfield, pastry chef, House of Commons; Adam Smith, premier sous chef, The Ritz Hotel, London; Clark Crawley, sous chef, Restaurant Associates. 

The team was supported by Nick Vadis, group executive chef, Compass Group UK & Ireland; Matt Owens, executive pastry chef, Zuidam UK; Stephen Taylor; chef manager, Compass Group; Ben Ford, head chef, Compass House; Sarah Hartnett, pastry chef, Sheraton Park Lane, London.

Junior team members were chosen from University College Birmingham, led by Michael Edwards and Bernhard Schumacher, trained by BCF competition organiser Lee Corke and BCF member Richie Holmes.  They included Aaron Darnley (Edmund’s Restaurant, Birmingham); Marco Sanio (Simpsons Restaurant, Birmingham); Yasmine Read and Reece Cosier.

The National Team Competition is one the most demanding competition in the World Cup.  Each day, eight national teams competed in the Restaurant of Nations competition. The teams cook in glass fronted kitchens, observed by the judges and the public. They each prepare and serve 100 three-course Michelin-standard meals to paying customers, in a restaurant which serves just under 1,000 people.  Two days later, they have to produce a full international Cold Buffet.

Peter Griffiths, executive council member of the British Culinary Federation said he was delighted with the teams’ performances and overall awards. 

“In an international competition of this calibre, each chef is under pressure to use his or her own individual talents for the good of the team,” he added. “The quality and quantity of the medals won in Luxembourg is an indication not only of the immense skill, but also of the discipline and team spirit of all those involved from the different chefs’ organisations.”

The team is sponsored by Steelite International; Electrolux Professional; Heinz Foodservice; University College Birmingham, Tibard and the British Culinary Federation.

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