Adam Bennett at the Bocuse d'Or
An outwardly calm Adam Bennett and his commis chef Kristian Curtis set to work creating the UK's fish and meat dishes on the morning of the second and final day of the competition. Each team had five and a half hours to create 14 fish dishes and a meat platter.
Bennett had spent the previous four months working in a purpose-built replica competition kitchen at University College Birmingham to help prepare himself for the competition.
