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04/02/2020

Bocuse d’Or UK Fundraising Dinner at Kendal College

On Monday 16th March, join me, and a team of brilliant chefs who are joining forces to host a fundraising dinner for Bocuse d’Or Uk.

The Bocuse d’Or UK Academy was launched in October 2017 to support Team UK’s determination to reach the podium in the Bocuse d’Or, the world’s largest and most prestigious cooking competition. As with any national team, we can’t compete successfully without sufficient funding and this has been proven by the previous winning teams. We have an incredible culinary scene in the UK with some of the world’s best craftsmen in our kitchens. This dinner is not only an opportunity to showcase British talent but to help raise enough money to allow us to show the rest of the world too.

For one night only, catering students, lecturers and our team of Michelin starred chefs will be working together at Kendal College to create a truly memorable evening, celebrating the culinary talent of the region.

Joining from the Rogan group will be Sam Ward, Managing Director of Umbel Restaurant Group, Tom Barnes, Executive Chef of our North West Restaurants, Paul Burgalières, Head Chef at L’Enclume and Brian Limoges, Head Chef at Henrock, and myself.

We are delighted to be welcoming the following chefs from these fantastic local restaurants to cook as part of our team; Ryan Blackburn of the Old Stamp House, Ben Wilkinson of Cottage in the Wood, Richard Swale of Allium at Askham Hall, Hrishikesh Desai of HRiSHi at the Gilpin and Paul Leonard of Forest Side. We also thank Kevin Tickle and Stephen Kidd from The Moon & Sixpence in Cockermounth.

Bringing these chefs together will demonstrate how much talent we have in this region alone, never mind the UK. With the right funding and preparation, there is nothing to stop the UK Team from winning the Bocuse d’Or and in Ian Musgrave we have a fantastic candidate. As chefs, we all need to motivate and inspire the next generation to learn our craft, so it’s fantastic to have Kendal College hosting the dinner. I’m hugely grateful to all the chefs, lecturers and students taking part – they are each helping us on our journey!

Find out more.