On Monday 17th November, Claridge\u2019s will host The President\u2019s Gala, a fundraising dinner in support of Bocuse d\u2019Or Team UK \u2013 the chefs who will represent Britain at the world\u2019s most prestigious cooking competition.<\/p>\n
The evening will be an extraordinary coming-together of seven three-Michelin-starred chefs, each among the finest in the country:<\/p>\n
Clare Smyth \u2013 Core by Clare Smyth (President of Bocuse d\u2019Or UK)
Marco Zampese \u2013 H\u00e9l\u00e8ne Darroze at The Connaught
Kim Ratcharoen \u2013 Restaurant Gordon Ramsay
Jean-Philippe Blondet \u2013 Alain Ducasse at The Dorchester
Daniel Stucki \u2013 The Lecture Room & Library at Sketch
Simon Rogan \u2013 L\u2019Enclume
Alain Roux \u2013 The Waterside Inn<\/p>\n
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\u2019 restaurants.<\/p>\n
This unique collaboration brings together some of the UK\u2019s finest culinary talent under one roof \u2013 and for one night only \u2013 making it a true highlight in London\u2019s gastronomic and social calendar.<\/p>\n
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.<\/p>\n
Oliver secured the title of Bocuse d\u2019Or 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.<\/p>\n
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\u2019s own three Michelin-starred L\u2019Enclume in Cartmel.<\/p>\n
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\u2019Or which takes place in Marseille on March 15th and 16th 2026. It is the first time that the heats have taken place in France. <\/p>\n
Oliver will be supported by President Clare Smyth and a coach and commis chef who will be announced in the coming weeks. <\/p>\n
The President\u2019s Gala will provide opportunities to meet Team UK and there will be VIP packages available that include a \u2018meet and greet\u2019 opportunity with the chefs, as well as a cocktails and caviar pre-reception in The Painter\u2019s Room, Claridge\u2019s.<\/p>\n