He was selected following a four hour cook off against Martin Hollis, resort head chef at Gleneagles Hotel in Perthshire, at the University of West London, which was arranged by the Academy of Culinary Arts (ACA). Their task was to prepare a classic dish of saddle of lamb belle époque accompanied by three garnishes of their choice, all classically presented, which would be judged on presentation, taste and technical skill levels. The judging panel included ACA president Brian Turner, Nick Vadis, UK executive chef at Compass Group UK & Ireland and Bocuse d'Or team coach, and David Pitchford, chef owner of the Michelin starred Read's Restaurant in Faversham, Kent. Pitchford said the classic dish was a difficult one to produce as the foie gras mousse inside the lamb had to set but the lamb had to be pink and not overcooked. Both chefs produced good platters of the dish but the judges agreed that Bennett edged ahead with his presentation. He will now represent the UK in the European heats of the Bocuse d'Or that take place at Horeca Life in Brussels Expo from March 20-21 2012 in a bid to win a place at the grand world final in Lyon in January 2013.