They were awarded sixth place in the Bocuse d’Or Europe competition, which took place in Stockholm on May 8, and will now go on to compete in the final challenge in Lyon on January 28 and 29 2015.

Chefs from 20 countries competed over the two-day competition, with the 12 top-scoring teams making it through to the global event. First place was awarded to Tommy Myllymaki from host country Sweden, with Kenneth Hansen from Denmark in second place and Ørjan Johannessen from Norway in third place.

Bennett’s fish menu consisted of supreme of Swedish coalfish, seaweed sauce, mussel ketchup, coalfish with smoked salmon mousseline, saffron potatoes filled with creamed leeks, pea purée with baby onions and bacon, cucumber with poached oyster and sea pearls, mussel ketchup, seaweed butter sauce.

His meat course served on a silver platter consisted of ballotine of young Swedish pork with sage, truffle and bacon, braised trotter and hock with vegetables, Savoy cabbage with bacon, carrot filled with ham and mustard, potato croquette with black pudding and Bramley apple.

The full Bocuse d'Or Europe 2014 results are:
1) Sweden
2) Denmark
3) Norway
4) France
5) Finland
6) UK
7) Iceland
8) Estonia
9) Hungary
10) Germany
11) Netherlands
12) Switzerland
13) Austria
14) Belgium
15) Italy
16) Spain
17) Turkey
18) Russia
19) Luxembourg
20) Bulgaria

For more information about the Bocuse d’Or, visit www.bocusedor.com