Simon Hulstone, the British candidate in this year’s Bocuse d’Or, was last week appointed as a Scotch Lamb ambassador by Quality Meat Scotland, meat sponsors of Bocuse d’Or 2011.

The appointment was made in the presence of Her Royal Highness The Princess Royal at an event which included a demonstration of Scotch Lamb butchery skills. Hulstone will be among four ambassadors selected to represent Scotch Beef and Lamb throughout the UK and Europe.

Princess Anne, President of the Scotch Beef Club and Master of the Worshipful Company of Butchers, presented the awards at Butchers Hall in the City of London. Hulstone, one of Britain’s top competition chefs, will be continuing the royal theme at his restaurant, The Elephant in Torquay, with a tasting menu inspired by royal weddings dating back to Queen Victoria’s marriage to Prince Albert in 1840, in celebration of Prince William’s marriage to Kate Middleton on April 29th.

Diners will enjoy dishes such as Consommé a la Windsor, Fillet of brill in lobster sauce, Beef Mascotte, artichokes, truffle potatoes and a Prune and Armagnac ice-cream created in honour of the soon-to-be married couple. Keep reading for the full menu. Hulstone told Foodepedia: ‘The Bocuse d’Or was a fantastic experience but I’m now looking forward to spending more time in the kitchen and creating new dishes for our restaurant menu. We have a great team here and some very loyal customers but we want to raise the bar further and appeal to those who haven’t tried us before. Being a Royalist, the Wedding menu is something that I’m personally very excited about.’

The Royalist continued: ‘In summer, Torbay really lives up to its ‘English Riviera’ title and we’re lucky to have one of the best views of the bay from our brasserie and restaurant. We have some interesting developments taking place on the seafront which include culinary events at the local Geopark. Our aim for this year is to put Torquay on the culinary map!’

Hulstone’s Royal Wedding Menu will be served at a Gala Black Tie dinner on Sunday, May 1st, places are limited so please book early. It will also be available as a tasting menu in The Room from Friday, April 29th to Saturday, May 7th. Tables are available from 7.15pm – 8.00pm. This very special menu is priced at £105 per person for six courses and wine matching. To reserve a table please contact The Elephant on: 01803 200 04

Royal Wedding Dinner Menu

Olive ciabatta served with extra virgin olive oil and balsamic vinegar dip

Consommé a la Windsor King George VI and Queen Elizabeth 26th April 1923 Manzanilla Pasada Pastrana, Vinicola Hildago 50ml

Fillet of brill in lobster sauce Prince Charles and Lady Diana 29th July 1981 Rioja Blanco 2008 ‘Manopole’ C.V.N.E., Haro, Rioja Alta 100ml

Ballotine of duck with Cumberland sauce Queen Victoria and Prince Albert 10th February 1840 Gewurztraminer 2009 Henry Fuchs, Ribeauvillé, Alsace 100ml

Filet de sole Mountbatten Princess Elizabeth and Prince Philip 20th November 1947 Chablis 1er Cru ‘Mont de Mileu’ 2008 Domaine Pinson, Bourgogne 100ml

Beef Mascotte, artichokes, truffle potatoes King Edward VII and Alexandra of Denmark 10th March 1863Coronation of Queen Elizabeth II 1953 Les Fiefs de Lagrange 2000 3eme Cru Classé, St Julien, Bordeaux 150ml

Prune and Armagnac ice cream Our creation in honour of Prince William and Kate 29th April 2011 Reflexio, Hors d’Age, Vin doux Naturel, Castell Persilla, Roussillon 75ml Cafetiere coffee or tea with petit fours