Michelin-starred Kenilworth chef Adam Bennett will be representing the UK at the world renowned Bocuse d’Or international culinary competition – with the backing of Birmingham business.
Adam, formerly head chef at Simpsons in Edgbaston sailed through the European heats in Stockholm and will now represent the UK in the world final next January in Lyons. All his serving dishes were designed and produced by Birmingham-based luxury tableware manufacturer Heritage Collection who invested £50,000 and more than 500 hours of work to create the unique pieces.
And Adam has received further backing form University College Birmingham who spent a quarter of a million pounds on a Bocuse d’Or development kitchen to allow Adam and his team to practice their dishes.
Small Heath-based Heritage produced more than 100 pieces for Adam’s menu of Supreme of Swedish Coalfish with Seaweed Sauce and Mussel Ketchup, and Ballotine of Swedish Pork with Braised Trotter and Hock. The set included miniature hand-blown glass cloches, specially selected pieces of hand-crafted British oak, silver service platter and silver plated oak leaves. The specially commissioned items were designed by Heritage’s Nathalie McDonagh who said it was a privilege to work with Adam.
“The Bocuse d’Or is widely acknowledged as the biggest and most prestigious chefs’ competition in the world. It’s the World Cup of cooking. We have nothing but admiration for the time and dedication he has applied to the contest, and the Midlands can be proud of his achievements,” she said.
Adam Bennett, who trained under Anton Mosimann, Guy Lassausaie and Marc Meurin, is now chef director at The Cross in Kenilworth, a venue backed by Simpson’s owner Andreas Antona. In the 2013 Bocuse d’Or he achieved Britain’s best ever result by finishing fourth and winning the prize for Best Meat Course. He was also supported by Heritage for that competition.
Executive chairman of the Royal Academy of Culinary Arts and supporter of the UK team, John Williams, who is also executive chef at The Ritz, said presentation was an important part of the Bocuse d’Or, with exacting standards, and the Heritage pieces enhanced the appearance of the dishes
“I have worked with Heritage for many, many years. They have great flair to produce some wonderful bespoke silver pieces,” he said.