On Monday 17th November, Claridge’s will host The President’s Gala, a fundraising dinner in support of Bocuse d’Or Team UK – the chefs who will represent Britain at the world’s most prestigious cooking competition.

The evening will be an extraordinary coming-together of seven three-Michelin-starred chefs, each among the finest in the country:

Clare Smyth – Core by Clare Smyth (President of Bocuse d’Or UK)
Marco Zampese – Hélène Darroze at The Connaught
Kim Ratcharoen – Restaurant Gordon Ramsay
Jean-Philippe Blondet – Alain Ducasse at The Dorchester
Daniel Stucki – The Lecture Room & Library at Sketch
Simon Rogan – L’Enclume
Alain Roux – The Waterside Inn

Guests will enjoy a champagne reception followed by an exquisite multi-course menu featuring the very best ingredients from culinary partners including Aubrey Allen, Seafood Scotland, Smith & Brock, and TRUEfoods. Each dish will be paired with a carefully chosen wine, introduced by sommeliers from the chefs’ restaurants.

This unique collaboration brings together some of the UK’s finest culinary talent under one roof – and for one night only – making it a true highlight in London’s gastronomic and social calendar.

All funds will go towards giving Team UK candidate Oliver McGeorge the best chance yet of reaching the world final and ultimately securing a place on the podium in January 2027.

Oliver secured the title of Bocuse d’Or UK candidate on Monday 22 September at the University of West London. The National Selection saw three outstanding finalists – Russell Bateman (The Taste Lab by Classic Fine Foods), Rory Elliott (Dinner by Heston), and Oliver McGeorge (Freelance) – compete under timed conditions, showcasing skill, creativity and precision at the very highest level.

Originally from Penrith in Cumbria, Oliver has spent the past 13 years studying and working in France. His professional career began at the three Michelin-starred Le Petit Nice – Passedat in Marseille where he worked for three years before joining Restaurant Guy Savoy in Paris as a Demi chef de partie, working up the ranks to become a sous chef in his final two years. Since May 2024, Oliver has worked in esteemed restaurants in France and abroad, including Cumbria’s own three Michelin-starred L’Enclume in Cartmel.

Funds raised from the dinner will enable Oliver to move back to the UK and undertake intense preparations for the European heat of the Bocuse d’Or which takes place in Marseille on March 15th and 16th 2026. It is the first time that the heats have taken place in France.

Oliver will be supported by President Clare Smyth and a coach and commis chef who will be announced in the coming weeks.

The President’s Gala will provide opportunities to meet Team UK and there will be VIP packages available that include a ‘meet and greet’ opportunity with the chefs, as well as a cocktails and caviar pre-reception in The Painter’s Room, Claridge’s.

More details and ticket information for the President’s Gala are available at www.bocusedoruk.com