Heat is on
The UK team competed on the first day of the event, and had five hours and thirty five minutes to prepare two complex preparations, one centered around fish and one centered around meat. Each had to demonstrate a mix of classic and contemporary cooking skills and include several different items. This year, the meat platter was based around red label guinea fowl and the fish dish was based on trout. (Photo by Le Fotographe - Bocuse d'Or 2015)