Meet Harrison Brockington: Roux Scholarship Winner 2026

On the 13th of April 2026, Harrison Brockington was awarded the Roux Scholarship 2026.

In 1983, Michel and Albert Roux launched the competition with the hopes that British chefs could gain more experience and improve their culinary skills with chefs all over the world.

Since its launch, we at GLOBAL have been proud sponsors of the Scholarship, sharing a passion for culinary arts and the development of young chefs with the help of our award winning knives.

Now over 40 years on, latest winner Harrison continues its legacy winning this prestigious award, beating five other chefs in the fast-paced final.

We spoke with Harrison about the process of the competition, his big win, and the next steps in his flourishing career.

A Quick Introduction of Harrison Brockington

“I first realised I wanted to become a chef during Food Technology at secondary school. After leaving school, I went on to study Professional Cookery at the Michael Caines Academy at Exeter College. From there, I began my career at ABode Exeter and later worked alongside John Burton‑Race at The Grosvenor Hotel, where I refined my skills in a high‑level professional kitchen.”

Start from the beginning - what inspired you to apply for the Roux Scholarship?

“The Roux Scholarship is genuinely life‑changing and opens doors that most chefs only dream of. I applied simply to see whether I was good enough to get through the written stage. I reached the final in 2024, missed out in 2025, but I kept going — and in 2026, that perseverance paid off and I won.”

So, to apply you had to submit an original recipe from a given set of ingredients. What were you given to use? And what did you create from them?

“I had to create a dish using Devon white chicken and its liver, plus two accompaniments — one of which had to include leeks. I made ‘Devon White Chicken, Liver Royale, Tender Leeks, Jura Wine & Morel Farci.’”

Next steps are the Regional Finals, where you had to prepare your application recipe. Did everything go to plan? What was the experience like?

“It was incredibly exciting to reach the regional final. I had practised my dish many times beforehand, so I felt prepared. On the day, everything went smoothly, and I must have impressed the judges because I made it through to the national final.”

For the Regional Finals, you were also given a mystery basket to create a dessert. What were you given, and what did you create?

“We were asked to prepare île flottante — “floating island” — a dessert of soft meringue served on crème anglaise. I prepared a refined version of the classic, focusing on clean flavours and precise technique.”

And from there you qualified for the National Finals! This year’s final was all about creating a dish inspired by the cuisine of Honorary President of Judges, Mauro Colagreco Mediterranean-inspired “Surf’n’Turf”’. What were your initial thoughts when you heard this brief?

“I thought Mediterranean flavours may come up as I had done some research of Chef Mauro and the season. It immediately made me think about balance — how to bring land and sea together in a way that felt fresh, vibrant, and rooted in nature.”

Given the ingredients presented to you, what did you create for the judges?

“I roasted Dover sole, stuffed cuttlefish with pork mince, and served asparagus alongside Menton lemons and herbs picked fresh from the garden.”

What was the overall experience of the fast‑paced final?

“It was an amazing day — intense, tiring, and completely unforgettable. The judges were incredibly welcoming and made sure everyone felt settled before the competition began, which helped create a supportive atmosphere despite the pressure.”

Then you were announced as the winner of the Roux Scholarship 2026! Do you remember how you felt the second it was announced?

“When Mauro Colagreco announced my name, I was in absolute shock. I entered simply to see how far I could go. Hearing my name was surreal and overwhelming in the best possible way.”

And now? Do you know which path you want to take as winner – The Stage or the Training Programme?

“I’ve chosen the Training Programme as that will fit in better around my commitments as I’m the owner of Gather, a fine dining restaurant in Totnes. I’m planning to train at Mirazur under Mauro Colagreco and at Saint Peter in Sydney.”

Here at GLOBAL we are proud sponsors of the Roux Scholarship. As a professional, had you used our GLOBAL knives before? What do you think of your winning GLOBAL knife sets and sharpener?

“Yes, I had used GLOBAL knives before — they’re well‑balanced, precise, and reliable in a professional kitchen. Winning the knife sets and sharpener feels fantastic; they’re tools I know I can trust every day.”

As a knife brand, we are simply interested to know, what is your go to knife type/types to use in the kitchen?

“My go‑to knives are a chef’s knife for most prep, a filleting knife for fish, and a paring knife for detailed work. Those three cover almost everything I need in a busy kitchen.”

You’re now part of a prestigious group of talented chefs — how does that feel?

It feels incredible and a bit surreal. To be part of such a respected group of chefs is a huge honour, and it motivates me to keep pushing myself and growing in my craft.