This month, each of the shortlisted candidates were briefed to create dishes using sole and shrimps and Label Rouge blue legged chicken, the key ingredients selected for the European heats. Adam Bennett, head chef at the Michelin starred Simpson's Restaurant in Birmingham, and Martin Hollis, resort head chef at Gleneagles Hotel in Perthshire, have been asked to respond in writing with their menu and will then take part in a cook off in central London this autumn. The judging panel will include ACA president Brian Turner, John Williams, executive chef at The Ritz London, Nick Vadis, UK executive chef at Compass Group UK & Ireland, and former Bocuse d'Or candidate Simon Hulstone from The Elephant Restaurant in Torquay. The chef who produces the best fish and meat plate will be awarded the opportunity to represent the UK in the European final, which takes place in March 2012. "These candidates have shown both commitment and potential in getting to this stage and now we know the dishes for Europe, we've been able to brief them for the cook off," says Turner. "We've taken on board feedback from 2011 and we've increased resources within the support team, as well as Simon Hulstone acting as mentor, and we're also asking the runner up to join the candidate in his preparations at both the European and World finals. Nick Vadis will continue his role as team coach and John and myself will be on hand to share our experience of the competition." The European heats of the Bocuse d'Or will take place at Horeca Life in Brussels Expo from March 20-21 2012.