The team put in a fantastic performance and reached fourth place, just six points away from a place on the podium. Bennett, head chef at the Michelin-starred restaurant, led the team to win the special award for the best meat platter, while Curtis was awarded the prize for best commis. France won gold, Denmark silver and Japan won bronze – the first time that Japan has reached the podium. It is the seventh time France has won Bocuse d'Or, which sees 24 countries from around the world compete for the title in a five and a half hour cook off. A delighted Bennett said: "This result has moved us to a level where we belong. It proves that with the right facilities and resource we can deliver. "I'd like to pass on my thanks to the sponsors, supporters and to Andreas and the team at Simpsons who've been amazing over the last 12 months. Having unlimited access to the Bocuse d'Or kitchen at University College Birmingham has been a huge asset and I hope that the next candidate is able to make good use of it." It is the first time that Team UK has won the commis prize and 22-year-old Curtis couldn't hide his surprise on winning the award. "I totally didn't expect that," he said. "The last few winners have been female so hearing my name called out came as a complete shock – it's absolutely brilliant." Brian Turner, UK Bocuse d'Or judge and president of the Academy of Culinary Arts, added: "We're the only team with two prizes and we were just six points off the podium, a fantastic result – Adam and Kristian did us proud." Bennett's fish platter consisted of tronçon of Label Rouge turbot with Blue Lobster and seaweed, jellied eels with Scottish smoked salmon, caviar and cucumber ketchup, potatoes, creamed leaks rolled in espinette butter and salad of pickled vegetables with mustard seeds, apple and celery purée. His award winning meat platter comprised roast fillet of Irish beef from sponsors Bord Bia, cooked over English oak, mushroom and bone marrow farce, Hampshire truffles, braised oxtail and cheek with pickled walnuts and root vegetables, onion purée, "boiled beef and carrots" – Scottish carrots filled with salt beef and mustard, Savoy cabbage and Wiltshire bacon with Hampshire truffle, potato cake with pickled mushrooms and red wine jus. More than 100 supporters were in the stadium to support Team UK, many wearing Team UK aprons and waving Union Jacks provided by Bocuse d'Or sponsor Nestlé Professional. In a first for the competition, cheers were accompanied by The England Band. The top seven national candidates were: 1 France – Thibaut Riggeri, Lenȏtre 2 Denmark – Jeppe Foldager, Sollerodkro 3 Japan – Noriyuki Hamada, Yukawatan 4 UK – Adam Bennett, Simpsons 5 Norway – Orjan Johannessen, Bekkjarvik Gjestgiveri 6 Sweden – Adam Dahlberg, Stefan Matstudio 7 USA – Richard Rosendale, Greenbrier