Latest News Blog
Robert Welch Designs Supports Bocuse d'Or Fundraiser
Roganic fundraising dinner raises £12,360 for Bocuse d’Or UK Academy
A team of fantastic chefs from London’s top restaurants come together at Simon Rogan's Roganic in London to cook an exquisite meal in aid of the Bocuse d’Or UK Academy. We were very pleased to be able to support the event by providing the cutlery for diners.
Simon Rogan, President of the Bocuse d'Or Team UK, asked us to get involved having chosen our Bud cutlery for his new restaurant, Roganic, in Hong Kong. He said: "We chose certain lines of Robert Welch for our new restaurant because of their attractive, innovative, neat modern lines and because they represent some of the very best of British. This was also true for the Bocuse d'Or event and we were very much appreciative of their generosity and support."
Simon chose Bud cutlery for his Roganic Hong Kong resturant and Radford Bright for the Bocuse d'Or fundraising event. Here's the tale of the event:
The Academy, founded in late 2017 by chef turned restaurateur Andreas Antona, is supported entirely by donations and sponsorship and exists to support Team UK in the world’s largest and most prestigious chef competition.
The fundraising dinner was Simon's idea, not only is he President of Team UK but also chef owner of L’Enclume in Cartmel, Roganic and Aulis in London and the recently Roganic and Aulis in Hong Kong. Simon opened the restaurant especially, brought in his team on their day off and supplied goody bags for all the diners.
Andreas Antona, kicked off the evening by thanking guests for their support and introducing Fred Langdale from Exton Park vineyard, sponsors of the sparkling wine. Fred said a few words about the Simon Rogan rosé which was served as the welcome drink. Andreas went on to say a few words about the Bocuse d’Or competition and handed the floor to John Williams, executive chef at The Ritz London, who competed for the UK in 2001 and is now technical director of the UK Team.
Simon Rogan spoke about his first Bocuse d’or experience as President of the UK Team, stressing that the contest is not a level playing field and sharing his ambition to help the UK place on the podium. He added, “I hate losing, we came tenth which is an amazing result but I want to see Team UK on the podium, to demonstrate our culinary talent to the rest of the world and prove that we have what it takes.”
Six top chefs each prepared a different course for the dinner but it was all hands on deck as they came together to put everything in place before it was taken from the pass. Bocuse d’Or candidate 2019, Tom Phillips, head chef at Restaurant Story, started the evening on a high with his Bocuse d’Or entry inspired Truffle and Tunworth tartlet and crispy cod skin with smoked roe. The truffle was supplied by Urbani Truffle, sponsor of Bocuse d’Or Team UK.
John Williams MBE and his chefs from The Ritz London then served up Langoustine à la Nage with bronze fennel, the shellfish was sponsored by Chamberlain’s of London. Jonny Lake who left The Fat Duck in 2018 and is looking to open his next venture in London this year, prepared Gilthead bream, pici and artichokes. This was followed by the main event, Dry aged Cumbrian beef, wild garlic from Simon Rogan. Alyn Williams, created a pre-dessert of Rhubarb, custard and marshmallow tea cake and the finale came with Adam Byatt’s salt caramel custard tart, caramel ice cream.
The wines paired with each course were supplied by Vine Trail (Langoustine starter), Enotria (Gilthead bream and Rhubarb dessert), Les Caves De Pyrene (Cumbrian beef and Salt caramel custard tart). All the crockery and glassware was generously supplied by Steelite and the cutlery was provided by Robert Welch Designs.
Auctioneer Duncan Moir, of Allsop Commercial, helped raised more than £6,000 from prizes donated by The Bay Tree Hotel in Broadstairs, The Corner House in Minster, Dinner by Heston, Exton Park Vineyard, Edgbaston Priory Club, Gusbourne The Nest, Simpsons in Edgbaston, Steelite, The Thomas Lord pub and Tom Sellers from Restaurant Story.
Andreas Antona closed the evening thanking Simon and the Roganic team the guest chefs for making it such a fantastic event, the sponsors and the guest chefs who played their part in what was a hugely enjoyable evening.
Special thanks went to Harry Guy, Simon Rogan’s operations manager, whocoordinated the dinner alongside Michelle Diederichs, promotions manager for Bocuse d’Or UK and Jodi Hinds, official Bocuse d’Or UK photographer and social media manager.
Visit http://bocusedoruk.co.uk for information about Team UK