The former Simpsons chef, who fronted a team which took the UK to its highest position of fourth place in the last Bocuse d'Or competition, competed against Boundary head chef Frederick Forster and Raj Holuss of The Ritz for the chance to represent the nation in the international contest a second time.
Each chef was tasked with preparing and cooking three different garnishes to accompany a chicken ballotine which were presented to judges at the cook-off at University College Birmingham.
Bennett's platter of ballotine of French farmed chicken with wild mushroom and truffle mousseline with fricassee of leek and chicken leg, carrot with chicken, tarragon and mustard, potato and cȇpe croquette with pickled mushroom, savoy cabbage with bacon, chicken jus and sherry vinegar impressed judges and secured him the place he wanted for the next stage of the competition.
Brian Turner CBE, president of Team UK said: “The standard of the entries was very high and all the chefs demonstrated excellent cooking skills.
"Adam once again demonstrated his talent for producing wonderful looking and tasting food and that, along with his experience at the Bocuse d’Or, make him the strongest candidate for 2014. However, the Bocuse d’Or is the pinnacle of chef competitions so it’s essential that we continue to seek out candidates who have an interest in taking on the challenge, as well as the skills required.
"We hope that both Raj and Frederick will be taking part in the national selection for 2017.”
Bennett, who will appear with Turner on BBC cookery show Saturday Kitchen this Saturday, will now go on to compete in the European final in Stockholm in May against chefs from Austria, Belgium, Bulgaria, Denmark, Estonia, Finland, France, Germany, Hungary, Iceland, Italy, Luxembourg, The Netherlands, Norway, Russia, Spain, Sweden, Switzerland and Turkey where he will fight for a place in the international final in Lyon in January 2015.
The Bocuse d’Or UK Academy National Selection for 2017 will take place at Hotelympia on April 28. For more details and to receive an entry form, email Michelle Diederichs at firstname.lastname@example.org.