Tom Phillips, sous chef at Restaurant Story in London, won the UK Selection of the Bocuse d’Or on Saturday 18 November. Five chefs competed in a three hour 45 minute cook off at The Skills Show at Birmingham NEC.
The runner-up was Adam Thomason MCA, executive chef at Restaurant Associates. The other chefs competing were Chris Hill MCA, Frederick Forster MCA and Tony Wright MCA, Bocuse d’Or candidate 2016.
The chefs prepared a fish dish using Fjord trout and lobster as the main prod-ucts and a meat platter using a short saddle of lamb as the main product – each course had to be presented with a minimum of three garnishes.
Prior to joining Restaurant Story, Tom, aged 25, was chef de partie at L’Enclume and his experience includes working at Le Bristol Paris and The Ritz London. He also spent 18 months working at Thomas Keller Restaurant Group in New York. Thomas Keller is President of Team USA, and the current title holder of the Bocuse d’Or.
Following his win Tom, who was supported by commis chef Nathan Lane of The Ritz, said “It was a privilege to compete against some of the UK's best chefs. It’s only just sinking in what my commis Nathan and I achieved and I feel honoured to have the opportunity to compete for the UK next year. I have followed the Bocuse d'Or since I started to cook and always dreamt of competing. Winning on Saturday was the beginning of my career dream becoming a reality! Both Nathan and I can’t wait to get stuck into training.”
Tom must now prepare to compete for a top ten place at the Bocuse d’Or European heat in Turin on 11-12 June 2018. Only the top ten scoring countries will go through to the world final in Lyon in January 2019.