Simon Hulstone has done the United Kingdom proud with a solid performance at the Bocuse d`Or competition in Lyon.
The chef-patron of the Michelin-starred Elephant Restaurant in Torquay remained calm and focused in a `pressure cooker environment`, under the scrutiny of 20 judges, hundreds of spectators and several TV crews at the contest in the French city earlier today.
"It was a good run," said Hulstone. "No mistakes, everything went out right and it tasted good. We certainly didn`t make fools of ourselves. But It`s out of my hands now, we`ll just have to wait until tomorrow to find out what the judges think."
In true British spirit, Hulstone told Restaurant he was now heading into Lyon for several drinks with his father, two assistants and other supporters from the UK.
He prepared 13 different items to produce two courses, one fish and one meat.
Chefs present the dishes on trays to get paraded in front of the judges. After inspection, they are served onto individual plates by silver service waiters for the judges to taste.
Among the judges is legendary French chef Paul Bocuse, who was swamped by the French media as he arrived at the competition, Daniel Boulard and the UK`s Brian Turner.
Hulstone is up against stiff competition, including Timothy Hollingsworth, sous chef at the French Laundry in California, Angel Palacios, executive chef of La Broche in Madrid, and Yasuji Sasaki, from Japan, currently sous chef at Alain Chapel`s Portopia Hotel, in Kobe, Japan.
The results of the competition will be announced tomorrow afternoon with a prize of 20,000 euros being awarded to the winner.
Scotch beef is being used by all 24 chefs at Bocuse d`Or as part of a major push to increase exports around the world.
Loin Of Cod – Loin Of Cod With Scottish Smoked Salmon And Coral Mousse
Rack Of Scallops – Rack Of Scallops Encased In Prawn And Lime With A Cornish Sea Salt And Herb Crumb
Compression Of Welsh Leek – Pressed Terrine Of Leek And Truffle With A Cucumber And Apple Turnover
Fish And Chips – Crisp Wrapped Cod With A Smoked Colchester Oyster Tartar Sauce
Mushy Peas – Light Pea Mousse With A Salted Cod Mash and Fennel Pollen
Rope Grown Mussels – Cream Of Mussel And Fennel With Caviar And Chives
The Beef Of Old England
Fillet Of Beef `Henry V` – Fillet Of Beef Stuffed With Braised Ox Cheeks And Marrow Bone, Truffle Crust
Scottish Rib Of Beef – Thyme Roasted Traditional Scottish Fore Rib Of Beef
Yorkshire Finest Pudding – Yorkshire Pudding Filled With Watercress And Celeriac Puree And Garden Vegetables
Somerset Snail Tart – Snail and Onion Tartlet With Roasted Crosnes
Penny Bun and Jerusalem Artichokes – Penny Bun And Duck Liver Mousse On Jerusalem Artichokes And Horseradish Cream
Gravy – Juices Of Roasted Beef With Truffle And Mushrooms
Tea With The Queen – Beef Tea With Oxtail And Mustard Sugar Cubes