Chef lecturer Tony showcases his talent at Bocuse d'Or competition

September 2015

UCB senior chef lecturer Tony Wright cooked up a storm at the Bocuse d’Or National Selection competition for the United Kingdom.

Tony, who has worked in several Michelin Star restaurants before turning his skills to teaching, competed alongside top chefs Christian Grabenstein (Executive Sous Chef at The Ritz, London) and Steve Love (former executive chef at Loves Restaurant, Leamington Spa) to represent the UK in the world’s most prestigious cooking contest.

Their cooking heat was held at Le Cordon Blue Cookery School in London before a panel of renowned chef judges: Bocuse d’Or UK President Brian Turner, former Bocuse d’Or candidates Adam Bennett and Simon Hulstone and John Williams, Executive Chef at The Ritz, London.

The three chefs had 1 ½ hours to prepare, cook and present three different hot garnishes suitable for accompanying a fillet of British beef. The garnishes were expected to show a variety of textures, flavours and composition and the beef was to be prepared using modern techniques and be presented in the traditional Bocuse d’Or style.

After a very close competition, Tony narrowly missed out on the win. However, the judges couldn’t find fault with Tony’s culinary technique or creativity. Simon Hulstone described Tony’s dish as being “wonderful food with wonderful flavours” and John Williams declared Tony to be an “excellent craftsman”.

"This has been a great experience, one that I have really enjoyed. It was also an opportunity for me to acquire new techniques.I am passionate about my trade and I was glad of the chance to take part in this world-renowned competition and to represent the university. My thanks go to the staff at UCB, including the kitchen assistants, who have supported me during this time."

Tony Wright

Anthony’s competition menu was as follows:

Fillet of cornish beef with farce of herbs and Madeira sauce Savoy cabbage with foie gras, truffle and tarragon Bone marrow potato with confit charlotte, bone marrow, tongue and parsley Golden beetroot with a redcurrant glaze Madeira reduction