Congrats to Simon Hulstone for flying the flag for Great Britain at the Bocuse D'or. The chef-patron of the Michelin-starred Elephant Restaurant in Torquay remained calm and focused in a 'pressure cooker environment', under the scrutiny of 20 judges, hundreds of spectators and several TV crews at the contest in the French city of Lyon. A massive achievement. Finishing in 10th place but scoring the highest marks for an English chef speaks volumes.
Scottish beef was used throughout the competition to raise awareness of the fantastic quality produced there.
Here are Simons dishes............
Hulstone's DishesMaritime BritainLoin Of Cod – Loin Of Cod With Scottish Smoked Salmon And Coral MousseRack Of Scallops – Rack Of Scallops Encased In Prawn And Lime With A Cornish Sea Salt And Herb Crumb
Compression Of Welsh Leek – Pressed Terrine Of Leek And Truffle With A Cucumber And Apple Turnover
Fish And Chips – Crisp Wrapped Cod With A Smoked Colchester Oyster Tartar SauceMushy Peas – Light Pea Mousse With A Salted Cod Mash and Fennel Pollen
Rope Grown Mussels – Cream Of Mussel And Fennel With Caviar And Chives
The Beef Of Old EnglandFillet Of Beef 'Henry V' – Fillet Of Beef Stuffed With Braised Ox Cheeks And Marrow Bone, Truffle Crust
Scottish Rib Of Beef – Thyme Roasted Traditional Scottish Fore Rib Of Beef
Yorkshire Finest Pudding – Yorkshire Pudding Filled With Watercress And Celeriac Puree And Garden Vegetables
Somerset Snail Tart – Snail and Onion Tartlet With Roasted Crosnes
Penny Bun and Jerusalem Artichokes – Penny Bun And Duck Liver Mousse On Jerusalem Artichokes And Horseradish Cream
Gravy – Juices Of Roasted Beef With Truffle And Mushrooms
Tea With The Queen – Beef Tea With Oxtail And Mustard Sugar Cubes
Nice one mate!!
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