"When you are in an environment of continuous creativity and development, you come up with something really special."
Tom Philips - UK Candidate -
There is finally a female chef in with a chance of representing the UK in the Bocuse d’Or, the world’s largest and most prestigious cooking contest. Head Chef, Ruth Hansom, of Pomona’s on Hereford Road in Notting Hill has joined the line up of chefs who will compete in the Bocuse d’Or National Selection.
Ruth Hansom joined Pomona's as Head chef at the beginning of May 2019. A former winner of Million Dollar Menu, in 2017 she became the first woman to win National Young Chef of the Year.
The line up of chefs will compete in the Bocuse d’Or National Selection at The Restaurant Show on Monday 30 September. The winning chef will go forward to compete in the European heats of the Bocuse d’Or, due to take place in June 2020. He or she will also have the opportunity to complete a funded stage in a highly respected British or European restaurant.
The four chefs competing in the final will be:
1) Ruth Hansom, head chef at Pomona in London and Young National Chef of the Year winner 2017 and The Royal Academy of Culinary Arts Michael Bourdin Scholar 2016
2) Luke Selby, Great British Menu winner 2019 and Roux Scholar 2017-2018 and National Chef of the Year 2017-2018
3) Robert Sussex from 1 More London Place and National Chef of the Year 2019 semi-finalist
4) Ian Musgrave, sous chef at The Ritz London and British Culinary Federation Chef of the Year 2018 National Chef of the Year 2017-2018
To compete in the Bocuse d’Or is one of the toughest culinary challenges for any chef and to prepare them, each of the finalists will receive coaching and mentoring from the UK culinary team – including Adam Bennett MCA, John Williams OBE and Bocuse d’Or UK candidate 2019, Tom Phillips.
The Bocuse d’Or UK Academy has selected a panel of high profile chefs, from the UK and beyond with experience of the Bocuse d’Or, to judge the chefs. The judges will look for culinary technique and creativity, complexity where appropriate and harmony of combinations within the dish.
Find out more about the Bocuse d'Or and an interview with Ruth Hansom on Women In the Food Industry's website.