Over two days – 29^th & 30^th January - the most talented chefs in the world, including the UK’s representative Adam Bennett (head chef at Simpsons Restaurant, Birmingham), will take to the stage to compete.

The contestants will be asked to cook one fish and one meat dish using the selected ingredients turbot label rouge and European blue lobster and Irish grass fed beef fillet.

Henry Horkan of Bord Bia (The Irish Food Board) said: “We’re wishing Adam the best of luck, though we’re sure he doesn’t need it!  We can’t wait to see what he has in store for grass fed Irish beef and we hope to see Adam carry off one of the top prizes.”

Amongst the other accolades presented at the Bocuse d’Or finals will be the ‘Irish beef Award’. Sponsored by Bord Bia, the award will be presented to the chef judged to have presented the best meat dish at the competition. Aidan Cotter, chief executive of Bord Bia will present the award along with Paul Bocuse.