The Ritz chef Ian Musgrave to represent UK at the Bocuse d’Or

By Joe Lutrario contact

- Last updated on GMT

 The Ritz chef Ian Musgrave to represent UK at the Bocuse d’Or

Related tags: Bocuse d'or, Restaurant Show, The Ritz

The Ritz London sous chef Ian Musgrave will represent the UK at global culinary competition the Bocuse d’Or after seeing off competition from three other young British chefs at the Restaurant Show.

Musgrave, 31, will now compete for a place in the world final in the European Heats in Tallinn, Estonia in June 2020.

If Musgrave qualifies he will represent the Team UK in the World Final in Lyon in 2021.

Musgrave joined The Ritz as chef de partie in 2011 and was promoted to sous chef in 2014. During this time The Ritz was awarded its first Michelin star. Musgrave also won the British Culinary Federation Chef of the Year in 2018.

His winning menu consisted of wood roast pepper, tomato and basil terrine with avocado, black olive and elixir of tomato; ballotine of Cotsworld chicken, smoked Alsace bacon and wild mushroom; chicken and leek royal, lovage emulsion and fennel flower; pea mousse, Parmesan sable and pea tendrils; and celeriac and Perigord truffle terrine.

“I’ve always felt inspired by the Bocuse d’Or competition and what it represents, the importance and the history of haute or grand cuisine. To represent the UK is a true honour,” says Musgrave.

The other three chefs who competed in the final were Ruth Hansom (head chef at Pomona in London and Young National Chef of the Year winner 2017); Luke Selby (National Chef of the Year 2018 and Roux Scholar 2017); and Robert Sussex from contract caterer ISS (National Chef of the Year 2019 semi-finalist).

Bocuse d’Or UK Academy treasurer and competition director Peter Griffiths MBE, oversaw the contest along with UK Academy chair Andreas Antona.

The Jury included chefs who have witnessed the Bocuse d’Or contest first hand, with Compass Group culinary director Nick Vadis and Restaurant Story head chef Tom Phillips acting as invigilators alongside 2016 Bocuse d’Or candidate Tony Wright.

Judging the vegetable terrine were Adam Bennett MCA, executive chef at the Michelin-starred Cross at Kenilworth; Alyn Williams, executive chef at Michelin-starred Alyn Williams at The Westbury; Ashley Palmer Watts, chef director at two Michelin starred Dinner by Heston; and Jonny Lake, former executive chef at the three Michelin-starred The Fat Duck who's soon to open Trivet in Bermondsey.

The Ritz London executive chef John Williams MBE judged the chicken platter alongside Simon Hulstone, chef owner of the Michelin-starred The Elephant restaurant in Torquay; Tom Aikens, chef owner of Tom’s Kitchen; and Tom Sellers, chef owner and founder of the Michelin-starred Restaurant Story and executive chef of The Lickfold Inn.

There was also a VIP judging panel assessing both dishes that included Pierre Koffmann, Philip Tessier and Bocuse d’Or Team UK President Simon Rogan.

“It was a fantastic competition and great to see the hard work from all the chefs who competed and produced excellent plates and platters," says Antona.

"Thanks to all who took part and to all the members of the jury who gave up their time to invigilate the chefs and taste the entries. 

“It was great to bring the UK heat to London and it brings us ever closer to our dream of reaching the podium.”

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