Bocuse d'Or Team UK
Marseille 2026

PLATE

Tides and pastures of the Mediterranean

Recipe & Presentation

Pan-roasted Camargue bull fillet, stuffed with a cuttlefish and bull "black pudding"-inspired farce.

A grilled and glazed cuttlefish tentacle Wye Valley green asparagus grilled then dressed with a marigold and calamansi vinaigrette.

A tartare of bull and cuttlefish accompanies the plate, highlighting the contrast between raw and cooked textures.

A small tartlet features a pissaladière-inspired filling in the bottom topped with confit tomatoes, concentrating the Mediterranean flavours.

The sauce is a wild garlic and confit garlic emulsion, enriched with olive oil and English verjus for acidity, and lifted with some of the potato cooking liquid in the style of a bourride setoise.

National Tribute

This composition celebrates British seasonal produce — wild garlic and Wye Valley asparagus — combined with Camargue bull and cuttlefish, linking land and sea across regions. Wild garlic takes centre stage in the emulsion, providing aromatic depth and a distinctly British character. Confit tomatoes, marigold, and the pissaladière-style base pay homage to Provençal tradition, creating a dialogue between British ingredients and Mediterranean technique.

PLATTER

Dish Name

The Gilded Journey: From the British Isles to Marseille

PLATTER RECIPE & PRESENTATION

Red gurnard, stuffed with Scottish lobster and Cheshire saffron mousse.

A chick pea garnish, inspired by classic British pease pudding, features chick peas combined with a cream infused with Arbroath smokies, roasted shallots, a jelly made from a rosemary and Lea & Perrins infusion, a purée insert of caramelised shallots with cider vinegar, and a tart shell made with chick pea flour and rosemary.

Petit violet artichokes, cooked in pale ale in the style of a barigoule, are accompanied by a crisp made from artichoke purée and a farce made with the artichoke stalk. A shrimp sauce finished with sea urchin and lightly reduced shellfish stock infused with orange is artistically arranged to connect and highlight the elements.

The elements are arranged to highlight contrasts of texture and colour — delicate fish, creamy mousse, aromatic chick pea and smokie garnish, tender artichokes, and vibrant sauce