Devonshire Arms chef wins Bocuse d'Or National Selection

Adam Smith, head chef, at Yorkshire’s Devonshire Arms Hotel has won the Bocuse d'Or National Selection.
His win landed him the Bocuse d’Or UK trophy and a Villeroy & Boch winner’s plate, as well as the possibility of cooking at the event in Lyon next year.
The UK’s current candidate Adam Bennett, head chef at the Cross in Kenilworth, is set to compete in Stockholm next week at the Bocuse d’Or Europe and a top 12 finish would see Smith joining him in his preparations for next year’s competition.
The chef patron at Loves Restaurant in Birmingham, Steve Love, could also be travelling to France after finishing second at the UK event at Hotelympia.
Both Love and Smith are former Roux Scholars while Love is also a previous National Chef of the Year champion and Smith is a former Acorn winner.
To compete for the title, the chefs were given one and a half hours to create three different hot garnishes, five portions of each suitable for decorating a chicken ballotine.
Chair of the Bocuse d’Or UK team, 2001 candidate and executive chef at the Ritz, John Williams, led the team of judges, which also included Nick Vadis, culinary director at the Compass Group, Andreas Antona, chef restaurateur, and Simon Hulstone, UK candidate in 2009 and 2013 and chef proprietor of the Elephant restaurant.
Commenting on the quality of cooking, Williams said: “The standard today was excellent and congratulations to everyone who took part. We had some incredible talent competing today and our task of selecting the winner was not easy.
“So much can happen between now and 2017, which is why we’ve decided to take two chefs on the journey.  We are very excited about the UK’s prospects with both Adam and Steve on board.”
The event quickly follows the awarding of the latest Roux Scholarship which was presented to Tom Barnes, sous chef at the two-Michelin-starred L’Enclume restaurant. Barnes created a dish entitled ‘Chartreuse of quail and sweetbreads with grape sauce’ to beat five other finalists and take top prize.

By Owen Mckeon
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