Faber was appointed as the official designer for the Bocuse d’Or UK 2019 team, working alongside leading figures in the industry, including Simon Rogan, Andreas Antona and up-and-coming chef Tom Phillips of Restaurant Story, London.
Tony Matters, Creative Director at Faber said: "We were honored to play our small part in helping Team UK wow the judges at this prestigious competition. The UK leads the way in design so its only right that everything we showcase, especially on a world stage should have an element of design consideration. With food a huge part of our culture, it makes sense to combine the two and create something truly unique."
What is the Bocuse d’Or?
The Bocuse d’Or brings together top chefs from 24 countries around the globe to compete in one of the world’s most demanding culinary competitions. To make the final, the participants must first qualify via the relevant continental selection event: Bocuse d’Or Europe, Bocuse d’Or Asia Pacific, Bocuse d’Or Latin America or Bocuse d'Or Africa.
Each national team will be given five hours and 35 minutes to produce 16 plates of a fish course, plus a separate meat platter which must be divided into 14 portions. All of this takes place in front of a live audience and a judging panel comprising some of the world’s most renowned chefs.
How was Faber involved?
Faber was tasked with designing the elaborate platter which was used to present the meat dish to the judging panel at the finale, as well as designing the accompanying brochure to communicate the overall concept.
The project has been an exciting and unique challenge for Faber, says Creative Director, Tony Matters: “It’s a real honour to be involved in the Bocuse d’Or, particularly as we’re so passionate about all aspects of designing for the F&B industry.”
The team at Faber has been working in close partnership with the Bocuse d’Or UK Academy, a group of industry experts and leading chefs set up to advise the UK candidate. Led by chairman Andreas Antona, owner of one Michelin-starred Simpsons restaurant in Birmingham and the Michelin-starred pub, The Cross at Kenilworth, the academy includes the likes of Brian Turner CBE, John Williams CBE and Simon Rogan of two Michelin-starred L’Enclume, the one-Michelin starred Roganic and Aulis restaurants. “The Bocuse d’Or isn’t just the biggest chef competition in the world,” says Andreas, “but an opportunity to promote Britain’s fantastic cuisine on an international stage.”
This year’s finale took place on 29th and 30th of January during Sirha, the world hospitality and food service event held at Eurexpo, near Lyon.