English line-up announced for Culinary World Cup

The team of chefs plus support will combine under the BCF, the national member of WACS for the world event at Expogast, Luxembourg, 20-24 November. England's Bocuse d'Or competitor, Simon Hulstone, who will co-captain the team with Mark Hill, executive chef of the House of Commons, said: "With everyone working together from different chefs' organisations, we have been able to hand pick the best chefs across all skills to represent the country." The team, sponsored by Electrolux Professional, Heinz Food Service and Steelite International, and supported by University College Birmingham, will be required to produce a three-course menu for 105 covers, plus an International Buffet. Senior team & support: Simon Hulstone, chef proprietor, the Elephant Restaurant, Torquay; Mark Hill, executive chef, House of Commons; Adam Smith, sous chef, the Ritz Hotel; Andrew Jones, executive chef, the Westbury Hotel; Clark Crawley, sous chef, Barclays Wealth; Andrew Ditchfield, pastry chef, House of Commons; Nick Vadis, group executive chef, Compass Group; Matt Owens, executive pastry chef, Zuidam UK; Ben Ford, head chef, Compass House; Steve Taylor, Compass Group; Andy Twells, executive chef, Restaurant Associates (Aviation). Junior Team: Aaron Darnley, Edmund's Restaurant, Birmingham (representing England, recently competed in Santiago, Chile, attaining 6th position out of 17 countries); Marco Sanio, Yasmine Read and Reece Cosier, students from University College Birmingham. Junior Team mentors are BCF Committee member and competition organiser, Lee Corke, RAF Benson and Richie Holmes, RAF Wittering.