L’Enclume’s Paul Burgalieres wins UK ‘Le Taittinger’ International Culinary Prize

Paul Burgalieres, head chef at three-Michelin-starred L’Enclume in Cumbria, has been announced as the UK winner in the 55th edition of the “Le Taittinger” International Culinary Prize.

A single candidate per country is chosen for the global final to represent their own country and culture. UK competitors submitted their comprehensive recipe concepts with photographs and the story of their inspiration, which were then all judged anonymously by a panel of five chefs including André Garrett, Steve Groves, Mark Flannagan, Pascal Aussignac and Michel Roux.

Burgalieres has won €2,400 (£2,082) and will now go head-to-head in London with the winners of the other national competitions in Belgium, France, Japan, the Netherlands, Sweden, Switzerland and, for the first time, the USA. 2023 will mark the first time the final will be held outside of France.

President of the UK national competition, chef-patron of two-Michelin-starred Le Gavroche in London, Michel Roux said: “This year’s competition has been closer than ever – all of the UK entrants truly fulfilled the brief whilst demonstrating artistry and pure talent. Paul’s winning pork dish really blew us away and he’s an incredibly deserving champion. Runners up Kamil Nowak, senior sous chef at the Dysart in Petersham, and Kevin Buck, sous chef at Hide in London, only narrowly missed out.

“‘Le Taittinger’ seems to get more challenging every year – and with this, more inspiring. These elite young chefs sit at the forefront of culinary expertise, and I can’t wait to see what Paul has planned for his next stage of the competition.”

This year’s hero product for chefs to use at the heart of their signature dish will be pork, and until the international final, each country’s winning dish by their champion chef is kept top secret.

Jean Pierre Redont, secretary general in charge of the organisation at Le Taittinger, said: “To crown champions of the kitchen whilst recognising their talents and genius is something incredibly close to our hearts. I’m very much looking forward to when, once again, the most remarkable chefs from around the world will come together to celebrate their culture, roots and history – all through beautiful food.”

The winner of the international final in January will receive €20,000 (£17,360), with the runner-up getting €5,000 (£4,340) and €2,500 (£2,169) being awarded to the chef in third place.