Chefs from 24 nations will compete for the title in Lyon in January 2019 in the competition's first final since the death of its founder and namesake Paul Bocuse.
For the fish course chefs will have to prepare two hot chartreuses – a complex French preparation that traditionally involves artichoke heart, mushroom puree, sliced truffles and noisette potatoes - each big enough to be portioned into eight.
Both must be identical and include 50% vegetal ingredients. They must also be stuffed with a shellfish stew containing 32 scallops, 60 mussels, 18 oysters and 60 cockles.
For the platter part of the competition, the chefs must cook a rack of suckling veal with five chops served together with one or more choices of offal from a list including sweetbreads, calf’s ruffle, foot, kidneys and liver.
In a change to the competition’s previous rules, sous-vide cooking of the meat is not permitted. The veal must be served with sauce or gravy, three garnishes and be portioned into 14 plates.
Tom Philips will be competing for team UK along with commis Nathan Lane on 29 January. He is being mentored by UK President Simon Rogan and technical director John Williams.
Rogan will take his place on the international jury for the first time alongside some of the world’s most respected chefs.
Team UK is supported by the Bocuse d’Or UK Academy; a not for profit organisation set up as an official body to represent Team UK and firmly establish its position in the global Bocuse d’Or family.
The Bocuse d’Or UK Academy is supported by longstanding partners Aubrey Allen, Classic Fine Foods, Continental Chef Supplies, Convotherm, Ritter Courivaud and University College Birmingham with support from key sponsors Bragard, Elle et Vire, Mash Purveyors, Mauviel, Urbani Truffles and Westlands.