Praise for UCB team in Bocuse d'Or chef competition

May 2016

UCB chef lecturer Anthony Wright was full of praise for commis chef Thomas Downes after the pair missed out on qualification for the final of the Bocuse d’Or.

Anthony and Thomas, a Culinary Arts Management student, represented the UK at the European qualifier for the prestigious chef competition, which was held in Budapest, Hungary.

A place in the final, in Lyon, France, was at stake but the team did not secure one of the top positions, missing out with other well-respected cooking nations including Italy and Spain.

Anthony, whose industry background includes cooking at Michelin two and three star restaurants, told The Caterer magazine: “I felt that I couldn’t have tried any harder but there were things I would have like to have been better.

“I have loved the experience and Thomas was great. I couldn’t have asked any more from him. He did really well."

The top three places went to hosts Hungary, Norway and Sweden. Gold medal winner Tamás Széll works at the Michelin-starred restaurant Onyx in Budapest.

Team UK president and Bocuse d’Or juror Brian Turner said: “Once again the standard of cooking and presentation excelled with the top scoring countries producing stunning entries. On their home ground in front of their own supporters, Hungary did all that was needed to pull off a fantastic win.

“I am very proud of the team’s performance and really appreciate the support of the wider team who give so much time and our generous sponsors. Despite all the UK team’s best efforts we didn’t reach the level that we’d anticipated and along with great culinary nations like Spain and Italy we sadly didn’t reach the qualification places.

“We now need to focus on re-grouping, learning from the experience and taking stock for how we can do things differently for Bocuse d’Or Europe 2018.”