Industry urged to support Hulstone

23/12/2008 - 00:00
With little more than a month to go, the Academy of Culinary Arts and UK entry, Simon Hulstone, are calling on the hospitality sector to support Britain's chances of getting a medal in next year's Bocuse d'Or.

Simon Hulstone, chef proprietor of the Michelin-starred Elephant Restaurant in Torquay, and this year's KNORR National Chef of the Year winner, qualified for the competition on July 1st, and will compete in the finals in Lyon from January 27-28 2009.
John Williams said: "In many countries, the Bocuse d'Or is the highlight of the culinary calendar and the competing chef receives significant financial support. This has never been the case in the UK and the competition doesn't have a high enough profile to secure the investment that it deserves. We are hugely grateful for the support we have received so far. "However, in the current economy we're finding it an even bigger struggle so we're calling on everyone in the industry to make a donation, no matter how small, and show their support for a very talented and determined British Chef." Simon Hulstone, added his comments: "It's such a huge privilege for any chef to represent their country in such a prestigious competition as the Bocuse d'Or. I want to go into the competition fully prepared but to practice sufficiently requires me buying in and serving 28 covers each time, which is a considerable investment, both in terms of time and costs. In difficult economic times, it's understandable that donations haven't been rolling in, but it's a shame that the industry doesn't use this opportunity to demonstrate Britain's excellent culinary credentials to a global audience." He continues, "In previous years it seems that Britain has been an entry rather than a serious competitor, I want to work towards changing this by providing a platform for British chefs to succeed in the future." If you would like to help Simon to increase his chances of a British medal in the Bocuse d'Or, please call or email Susanna Bentall at the Academy of Culinary Arts, tel: 020 8673 6300, email: For more information about the Bocuse d'Or please visit

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