Executive chef at the two-Michelin-starred Restaurant Story in London, Tom Phillips, supported by Harry van Lierop, has led Bocuse d’Or Team UK, to fifth place after competing against 23 other teams from around the world at the Bocuse d’Or 2025 world final in Lyon.
Team France took gold with candidate Paul Marcon winning 30 years after his father Régis Marcon. France also won the best commis prize.
Team Denmark led by Sebastian Holbert Svendsgaard won silver with Sweden taking bronze.
Bocuse d’Or Team UK comprised of President Clare Smyth, chef owner of Core by Clare Smyth and Oncore in Sydney, candidate Tom Phillips of Restaurant Story, coach Ian Musgrave of The Ritz and commis chef Harry van Lierop of The Ledbury. The restaurants hold nine Michelin stars between them.
To celebrate the 20th edition of the Bocuse d’Or world final, this year’s themes payed homage to the competition’s founder, the late, legendary chef Paul Bocuse whose cuisine was heavily influenced by his love for local produce, game and creating refined dishes. The candidates were encouraged to celebrate authentic cuisine, where cooking and technique reign supreme, and where the whole product is an integral part of the recipe.
In the 20th edition, the candidates and their commis chefs presented two platters. The first platter of stone bass, served with lobster and warm lobster sabayon and the celery root and stalk had to be portioned and presented on 16 plates within just six minutes of the platter being returned to the kitchen.
The brief for the main was to showcase French venison which had to be served with foie gras and a tea-infused consommé.
Each team had five hours 30 minutes to prepare, present and serve both platters. Team UK were the first team to compete, and the Stone bass platter was served at 12.25pm on Sunday 26 January 2025.
Clare Smyth, who sat on the jury for the venison theme, said: “I’m so proud of the team. They did the UK proud and we keep getting better all the time. Fifth is something to be incredibly proud of. Harry has been absolutely phenomenal, it’s been a highlight of this competition to watch this young man grow.”
Bocuse d’Or Team UK Menu
A Walk in the woods - The revival of Britain’s woodlands and orchards
For the platter
Roast Saddle of Roe deer with venison blood pudding. Brushed in a traditional
'Pontack' glaze.
Venison loins wrapped in soft aromatic herbs.
‘Top table Pie’
Venison shoulder and foie gras, crisp short crust pastry filled with macerated prunes and wild mushrooms from the New Forrest.
National tribute garnish - ‘Orchard pear drop’
Baked late season red Williams pears, preserved English cherry and woodland berries
The Sauce
Morel mushroom and Madeira blanquette
Consommé Tea
Warming Roe deer consommé infused with 'Fujisan Souchong' tea
Garnished with a ravioli filled with sweet chestnut, British grown root vegetables, garden thyme and chive buds
Coast to coast
For the plate
Stone bass highlighted with Brittany Lobster poached in an aromatic brown butter flavoured with spice of angels and lemon thyme.
Celeriac en croute
Celeriac baked in Maldon salt from The River Blackwater in Essex, England.
Encased in a shortcrust pastry and filled with a sweet chestnut stuffing.
Celery branch
English walnut and fresh horseradish “salad”, celeriac cream with a Cornish seaweed pearl condiment
The Sauces
Lobster Sabayon
Aerated with Clarence Court Burford Brown hens eggs.
Seaweed Butter Sauce
“Fen Farm” Butter sauce infused with kelp and finished with dulse seaweed from the Welsh Coast
Bocuse d’Or World Final 2025 Candidates
Dan Arnold, Restaurant Dan Arnold, Brisbane, Australia,
Keith Pears, Glass Kitchen, Accencis Groupe, Canada
Roberto Vallejos, Hotel Marriot, Las Condes Chilli, Chile
Yafei Wang, Seraton Grand Macao, China
Diego Felipe, Torres Giraldo, Hotel Hilton, Colombia
Sebastian Holbert Svendsgaard, Private chef for Dining by Jyrk, Denmark
Stefani de Palmam Ment’or BKB Foundation, USA
Ismo Sipeläined, Finnjävel, Finland
Paul Marcon, Restaurant Marcon, France
Roland Kelemen, Hunguest Sóstó, Hungary
Emmanuel Fortuno, Blue Penny Cellar, Constance Belle Mare Plage
Sindri Sigurðsson, Private chef for Flóra, Iceland
Marcelino Gomez, Make Nice - Food Molds, Italy
Ryuya Kainuma, Sense & Saveurs, Japan
Nils Gēvele, Ferma, Latvia
Yassine Bogdad, Anaw Hilton Taghazout Bay Beach Resort & Spa, Morocco,
Marcelo Hisaki, Rancho La Peurta, Mexico
Håvard Werkland, Speilsalen, Norway
William Mordido, Buko, New Zealand
Tom Phillips, Restaurant Story, United Kingdom
Marek Minarič, Marv & Ben, Slovakia
Mathew Leong, Re-naa, Singapore
Gustav Leonhardt, Restayrangakademien, Sweden
Xuân Truòng Vū, Le Corto, Vietnam
Photos by Jodi Hinds
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