Roux Scholarship

Karol Ploch has won The Roux Scholarship 2024. The 28-year-old Sous Chef from Kerridge’s Bar and Grill in London beat five other finalists in a highly challenging final cook-off held at the Alain Roux Culinary School at The Waterside Inn on Monday 8th April 2024. It was the first time Karol had entered The Roux Scholarship and he said on winning: “It’s an amazing feeling, but overwhelming too. It’s been an amazing day – all the finalists were very close to each other, all the dishes were very good. I’m just glad mine came out well. I’m excited for the future.” 2024 Roux Scholarship Winner Karol Ploch For this year’s final, the six chefs were asked to prepare their own dish centred around poached rainbow trout and Carlingford oysters, with a wide choice of other ingredients. At the start of the competition, the chefs were shown a table displaying dozens of ingredients that would allow them to interpret the brief as they chose. The chefs were asked to ‘tell a bold story composed of minimal yet impactful elements.’ Karol during the final at Cowarth Park Karol said: “I tried my best. I poached the trout in a champagne and oyster sauce with some blanched asparagus. The cook-off was stressful at the beginning but when I started cooking I focused on the jobs to do. It was three hours but it went very quickly; it’s best to just focus on yourself and work with your commis. The timings went well, everything was on point and I’m very glad it went this way.” The Winning Dish by Karol Michel Roux Jr said: “Everyone cooked to their potential and delivered the goods. We had some individuality in the cooking of the sauces and with the garnishes too. With the amazing produce we gave them we were a little surprised we didn’t see a bit more individuality. It was a very hearty debate to choose a winner and Chef Keller brought a lot to the discussion which was why we wanted him at the 40th anniversary. His wise words were taken on board.” Alain Roux said: “It felt fitting to hold the final at the birthplace of The Scholarship – my father’s former home, now the Culinary School. We have a very worthy winner and a great scholar and someone who will carry the torch for another 40 years.” In his role as Honorary Presidents of Judges, Thomas Keller led the judging panel alongside joint chairmen Alain and Michel Jr, who were joined by Vice-Chairman Brian Turner CBE, Sat Bains (1999 scholar), André Garrett MCA (2002 Scholar), James Martin, Clare Smyth MBE and Emily Roux. Chef Keller said: “Congratulations to this year’s Roux Scholarship winner, Karol Ploch from Kerridge’s Bar and Grill in London, and congratulations to all the talented competing chefs today. Your expertise, patience and commitment to your craft are evident. You should be extremely proud of the work you displayed today. Thank you to my fellow judges, it’s been an honour to participate in the 40th Anniversary of the Roux Scholarship – an incredible milestone for the UK’s young culinarians and a scholarship that has impacted generations.” The 2024 Roux Scholarship Winner Karol Ploch with Michel Roux Jnr, Thomas Keller and Alain Roux (left to right) Karol Ploch was competing against the following chefs: Harrison Brockington, Gather Restaurant; Ben Miller, Alex Dilling at Hotel Café Royal; Jordan Randerson, The Elephant, Torquay; Liam Smith, Restaurant Pine, Newcastle-upon-Tyne; Evelina Stripeikyte, The Glenturret Lalique, Crieff.  From left to right: Ben Miller, Liam Smith, Evelina Stripeikyte, Karol Ploch, Harrison Brocklington, Jordan Randerson The winner was announced at an exclusive awards dinner at Coworth Park, where Roux Scholar 2012 Adam Smith MCA is the Executive Chef. In attendance was a small audience comprising the finalists’ guests, sponsors and judges, with the ceremony live-streamed via The Roux Scholarship website and YouTube channel. The winning chef receives £6,000, with an additional £6,000 awarded if they stay with their current employer for 15 additional months. They have the choice between two different star prizes: the invitation to cook and train under the supervision of a leading chef at a prestigious three-star Michelin restaurant anywhere in the world for up to two months; or a bespoke training programme tailored to the chef’s ambitions, skills gaps and interests. This is in addition to an impressive list of prizes and culinary experiences provided courtesy of our sponsors.

After the exciting regional finals in London and Birmingham, the Roux family is delighted to announce the names of the six chefs who will compete for the title of Roux Scholar 2024 on 8th April 2024 at the Alain Roux Culinary School at The Waterside Inn. All six of the finalists are new to the competition.  They Are: Harrison Brockington, Gather Restaurant Ben Miller, Alex Dilling at Hotel Café Royal Karol Ploch, Kerridge Bar & Grill, London Jordan Randerson, The Elephant, Torquay Liam Smith, Restaurant Pine Evelina Stripeikyte, The Glenturret Lalique, Crieff Reserve:  Caer Timberlake, Restaurant 22   From left to right: Harrison Brockington, Ben Miller, Karol Ploch, Evelina Stripeikyte, Jordan Randerson, Liam Smith Judging at the University College Birmingham, Michel Roux Jr: “That was an extraordinary cook off with six very talented chefs. I think all the chefs managed the brief really well, and the use of the sweet potato and the kidneys was perfect. We had spicy, we had braised, we deep fried, we had a ragu – I thought it was all really clever. We have an incredible line-up for the 40th anniversary final. It’s going to be epic!” Judging at University of West London, André Garrett MCA said: “It was a good and interesting day, it took us a while to finish that judging – it was one of the strongest discussion we’ve had in a good few years. It was tough for some of them, but it was good to see their interpretation of their ingredients and the brief. But to throw that crepe in there, it tripped a lot of them up a little bit. You really have to keep your eye on crepes and you have to bring in some flavour and interest.” Judging at University of West London, Alain Roux said: “Today was a very exciting day, we’ve got some great talent for the final and here in London we chose the best three, they deserve to go through.Seeing how the chefs work, their preparation, their skills, seeing their plating  is all important, but for me, the most important thing is the tasting. And the three who are going to the final nailed it.” Judging at University of West London, Adam Smith MCA said: “It was great to be on the other side of it, obviously I’ve not judged before, and it was great to see the diversity of the cuisine which is a reflection of the industry. It was a lot harder than I thought it was going to be.” Judging at University College Birmingham, Sat Bains said: “I think there was some nervous energy in there. And the curveball was the mystery box, it can be quite daunting, but we saw some great crêpes soufflés, some ice creams – they’ve been quite creative.” Judges In Birmingham: Michel Roux Jr, Angela Hartnett OBE, Sat Bains (Roux Scholar 1999), Simon Hulstone (Roux Scholar 2003).  In London: Alain Roux, Brian Turner CBE, Rachel Humphrey, André Garrett MCA (Roux Scholar 2002), Clare Smyth MBE, Adam Smith MCA (Roux Scholar 2012). The Challenge The challenge was to cook the recipe that the chefs submitted with their applications, using one short loin of free-range gilt pork, two fresh pork kidneys and sweet potatoes.  The recipes were blind-judged on 21st February by our judging panel. They had two and half a half hours’ cooking time for the dish, alongside a dessert to serve four people, made from a mystery box of ingredients given on the day. The 2024 Mystery Box For this year’s mystery box dessert challenge finalists were tasked with making a dessert with as many or as few ingredients from the 20 items as they liked. They were guided towards demonstrating their skills with crêpes. We appreciate the excellent ingredients supplied by some of our sponsors, including Elle & Vire Professionnel butter and cream, St Ewe eggs, The Macallan Whisky and Showerings Cider, along with a selection of goods from Wellocks. Mystery Dessert Ingredients per competitor: 2 cinnamon quills 250g chestnut flour 1 vanilla pod 200g Demerara sugar 2 bananas 100g corn flour 250g einkorn wholemeal flour 375ml Showerings “Triple Vintage” Cider 6.8% vol. 100ml The Macallan Double Cask 12 Year Old Whisky 100g almond ground fine 100g ginger roots 4 star anise 12 standard “Rich Yolk” free range eggs “St Ewe”. 500g “Elle & Vire” Professional Gourmet unsalted butter roll 82% fat. 1ltr “Elle & Vire” Professional Excellence whipping cream 35% fat 1ltr whole milk 200g agave syrup 250g fresh blueberries 2 lemons 2 braeburn apples   Quotes From The Finalists: Competing in London:Ben Miller: “It is an amazing honour to get through and I’m super-happy as it’s something I’ve worked hard for. Everything went according to plan, but the mystery box isn’t something you can really plan for, so I made a bunch of bad desserts in preparation for it. But I’m happy with how it went and the dessert was one of my best desserts.”  Karol Ploch: “I’m excited but really nervous. Today was how I expected it to be, and I was pleased about how it went. Now we just have to see how the final goes.”  Jordan Randerson: “It was amazing. It was a very, very tough day, but I got through it. I would so recommend people enter it but to be well prepped. I’ve never been in a college kitchen before, because I didn’t train at college, so it was hard to find my way around.” Competing in Birmingham:Harrison Brockington: “It went relatively smoothly today, I was happy with how the main course came out. I’m really looking forward to the final, it always looks amazing. I’ll do some research and some practice to get ready.” Liam Smith: “I guess it’s hard to prep for the final, but I’ll be doing lots of reading of classical cookbooks. And then on the day, I guess it’s a case of keeping your head.” Evelina Stripeikyte: “I practiced the main course quite a lot of times and it went really well. Some bits were unexpected because you have to get used to a new space, but it turned out fine, so I was happy with my dish. I’m feeling really, really excited about the final. It seems unreal.” Regional Prizes Each competitor received the following gifts from the Roux Scholarship sponsors, as well as a commemorative certificate signed by all the judges: A commemorative certificate, signed by the judges. A G-106 Kiritsuke Knife courtesy of Global Knives, as well as a MS-472 whetstone. A Moka pot and coffee from L’Unico (Caffé Musetti).  A TRUEfoods chef stone notebook and apron A copy of Wellocks’ cookbook with recipes from top chefs. Details of the national finalists’ prizes can be found here: www.rouxscholarship.co.uk/prizes/ National Final – Monday 8th April 2024. In the final, the six finalists will compete for the title of Roux Scholar 2024, our 40th winner, which will take place at the Alain Roux Culinary School at The Waterside Inn. For the national final, the recipe details will be a complete surprise; 45 minutes before the start of the competition the finalists will be given the ingredients for a main dish, either classic or modern, and given up to three hours to prepare and present it to the judges. Honorary President of Judges: Acclaimed American chef Thomas Keller will lead the judging panel for the national final on 8th April 2024. Chef Keller, one of America’s most inventive and celebrated chefs, is renowned for his refined yet simple classic French cuisine and commitment to excellence that has inspired chefs throughout the world.  He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, at his landmark restaurants The French Laundry and Per Se. He holds many more awards and accolades. For more information, visit https://www.rouxscholarship.co.uk/chef-thomas-keller-to-be-honorary-president-of-judges-2024/ Award Dinner The 2024 Roux Scholar will be announced at a prestigious award dinner at Coworth Park, Berkshire, the same evening. The exclusive event will be attended by sponsors, judges and the finalists. The winner will receive up to £12,000, a two-month stage at a three-star Michelin restaurant anywhere in the world, or the option of a bespoke training programme tailored to their interests and skills gaps. In addition, there are a number of superb prizes from our sponsors, see https://www.rouxscholarship.co.uk/about-the-competition/prizes/   About the Roux Scholarship: In 1984, the late brothers, Michel Roux OBE and Albert Roux OBE held the first ever Roux Scholarship competition. It was designed to enable a new generation of chefs from Britain to train in the greatest restaurants in the world. Not only has it become the industry’s most acclaimed chef contest in the UK with many scholars having gone on to win Michelin stars themselves, it ranks among the most prestigious competitions for chefs in the world. Since it was established, it has helped British chefs gain the international recognition they deserve. With many young chefs entering the competition each year, it is true to say thousands have been inspired, and lives changed, by the experience of competing. Please visit www.rouxscholarship.co.uk for more information about the Roux Scholarship competition and details of the long list of prizes, courtesy of our sponsors and preferred partners. 

As the regional finalists for the Roux Scholarship 2024 are announced, chairmen Alain Roux and Michel Roux Jr are delighted to reveal who will take part in the regional finals in the competition’s 40th anniversary year. This year, 14 of the 18 finalists are new to the competition and they hail from establishments as far afield as Scotland and Cornwall. As main sponsors of the Roux Scholarship since its inception 40 years ago Global are immensely proud to continue our support the next generation of professional chef talent across the UK. The 18 chefs, and two reserves, were selected from their written recipes that had to use one short loin of free-range gilt pork, two fresh pork kidneys, crackling and sweet potatoes. They were submitted anonymously to the judges, who took part in the Recipe Judging day at The Waterside Inn on 21st February 2024. The 18 finalists will compete in two regional finals which will be held simultaneously on Thursday 7th March 2024 at University College Birmingham and University of West London, Ealing. Competing in the Birmingham Regional Final are… Harrison Brockington Gather Restaurant, DevonCharlie d’Lima Crocadon Farm, CornwallSteven Halligan Restaurant Metamorphica, LancashireAdam Jones Horto Restaurant, North YorkshireEvelina Stripeikyte The Glenturret Lalique Restaurant, ScotlandLiam Smith Restaurant Pine, Newcastle-upon-Tyne From left to right: Harrison Brockington, Steven Halligan, Charlie d’Lima, Evelina Stripeikyte, Adam Jones, Liam Smith Competing in the London Regional Final are… Yash Dadlani Kanishka by Atul Kochhar, LondonMax Davies The Gordon Ramsay Group, LondonOliver Dovey Claridge’s Hotel, LondonYiannis Mexis HIDEMegan Montibert L’Enclume, CumbriaKarol Ploch Kerridge’s Bar and Grill, LondonJordan Randerson The Elephant, DevonJacob Reilly Hélène Darroze at The Connaught, LondonDarryl Shotlander The Dysart Petersham, SurreyCaer Timberlake Restaurant 22, CambridgeRebecca Tough Vacherin, London From left to right: Yash Dadlani, Max Davies, Oliver Dovey, Yiannis Mexis, Ben Miller, Megan Montibert From left to right: Karol Ploch, Jordan Randerson, Jacob Reilly, Darryl Shotlander, Caer Timberlake, Rebecca Tough Recipe Challenge For the regional final, competitors will have 2½ hrs to cook their dish, along with a dessert from a mystery box of ingredients given to them on the day.  The judges will be looking for recipes and methods, which demonstrate the best balance of creativity, taste, style and practicality in the finished dish. Commenting on this years finalists Chairman Michel Roux Jr said: “The successful chefs sent in a really great set of recipes that all showcase some amazing skills and presentation in their dishes. It’s going to be another blockbuster of a year as we celebrate our 40th anniversary.” Chairman Alain Roux expressed how: “It was great to see so many new candidates taking part in the competition. It shows how, despite the difficulties in today’s hospitality industry, so many young chefs are dedicated to improving their skills and gaining new experience by taking part in the Scholarship.” Brian Turner CBE added how he suspects that: “Many competitors didn’t have much experience matching sweet potato with pork and crackling, and it seemed that it threw a few people off, however the attempts were great. And it is great to see so many chefs representing restaurants from across the country.”   Angela Hartnett OBE was pleased to see different ingredients being included in this years recipes, stating: “We saw a lot of modern interpretations of things, lots of different spices, different herbs, processes in cooking in these recipes, which is great. You have to adhere to the classics because they underline everything, but it’s great to see they’d thought their recipes through so well.”  Emily Roux has been impressed by the standard of recipes: “Judging the recipes was really interesting and it was difficult to whittle them down to choose the 18 finalists. We really have gone into a lot of detail in our discussions about what separates the recipes that have gone through to the regional finals, from those that haven’t. It’s also great to see chefs from across the competition’s age range – from age 22 to 29.” Six winners will be selected from across the two regional finals to go through to the national final, which will take place at Westminster Kingsway College, London on Monday 8th April 2024. The judges for the final cook-off will be: Honorary President of Judges Thomas Keller, Alain Roux, Michel Roux Jr, Brian Turner CBE, André Garrett MCA, Sat Bains, Simon Hulstone, James Martin, Emily Roux and Clare Smyth MBE. We extend our sincere wishes for success to all participants in the competition. With a remarkably skilled group of emerging chefs, we eagerly anticipate the forthcoming stages of the event!

The Roux Family is delighted to announce that Chef Thomas Keller will lead the judging panel as Honorary President of Judges for the National Final 2024, as they celebrate the 40th anniversary of the prestigious culinary competition. The Roux Scholarship has enabled a new generation of young chefs from Britain to train in the greatest restaurants in the world. In his role as Honorary President of Judges, Chef Keller will lead the judging panel at the National Final on 8th April, 2024 at The Alain Roux Culinary School, at The Waterside Inn, where the six national finalists will be asked to create a recipe of their own based on a theme announced on the day. Chef Keller will be accompanied by Chairmen Alain Roux, Michel Roux Jr, Vice-Chairman Brian Turner, as well as Clare Smyth MBE, Angela Hartnett OBE, Rachel Humphrey, James Martin, Emily Roux, and Roux Scholars Sat Bains, André Garrett MCA and Simon Hulstone. “I’m grateful to be honoured in this way. The Roux Scholarship has impacted generations of chefs including Hrishikesh Desai, Jonathan Ferguson, Ian Scaramuzza, among many others. I’m looking forward to this year’s competition and the scholarship winner,” shares Chef Keller.  Chef Keller, one of America’s most inventive and celebrated chefs, is renowned for his refined yet simple classic French cuisine and commitment to excellence that has inspired chefs throughout the world.  He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, at his landmark restaurants The French Laundry and Per Se. Among his many accolades, Chef Keller was the first American male chef to be awarded a Chevalier of The French Legion of Honour; he has won The Culinary Institute of America’s Chef of the Year Award, the James Beard Foundation’s Outstanding Chef and Outstanding Restaurateur Awards. Chef Keller led a team from the U.S. to its first-ever gold medal in the Bocuse d’Or. He is the author of six cookbooks, including the recently released, The French Laundry, Per Se. There are more than 1.5 million copies of his cookbooks in print.  Chairman Alain Roux says, “As a longstanding friend of The Scholarship and Roux family, it’s a great privilege to welcome Chef Keller as our Honorary President of the Judges. Some of The Roux Scholarship’s most extraordinary highlights in recent years are courtesy of Chef Keller. Not least the hosting of stages for our scholars, including Jonnie Ferguson in 2023 and Hrishikesh Desai in 2009, at The French Laundry. During our educational visits to New York in 2014 and California in 2016, we experienced first-hand Chef Keller’s incredible hospitality, cuisine and learned about his unique philosophy at his restaurants. To have Chef Keller share our final, in our 40th anniversary year, is the ultimate joyful, educational opportunity for us all.” “I am delighted that our dear friend, Chef Thomas Keller. is joining us as Honorary President of Judges of the Roux Scholarship. He is without doubt a legend of our industry and has been a beacon in gastronomy for as long as I can remember. A mentor and inspiration for so many young chefs, it’s an absolute honour to have him on board,” shares Chairman Michel Roux Jr.   Recipe challenge 2024Entries are now open for the 2024 competition, and will close on 22nd January, 2024. The Roux Scholarship 2024 competition invites chefs to create a recipe for four people using the following ingredients and criteria: One short loin of free-range gilt pork from the shoulder end, weighing anywhere between 1.6kg and 1.8kg maximum, untrimmed with four bones in. In addition, use two fresh pork kidneys, together plated with crackling and two simple or composed garnishes/accompaniments. One of them must include sweet potatoes and the other can be a garnish/accompaniment of the contestant’s choice. One of these can be served separately, if preferred. A sauce must accompany the dish. Entrants have until midnight on Monday 22nd January 2024 to submit their recipes via the online application system. For additional rules and stipulations, see rouxscholarship.co.uk/how-to-enter/rules/ About the Roux Scholarship:In 1984, the late Michel Roux OBE and his late brother Albert held the first ever Roux Scholarship competition. It was designed to enable a new generation of chefs from Britain to train in the greatest restaurants in the world. Not only has it become the industry’s most acclaimed chef contest in the UK with many scholars having gone on to win Michelin stars themselves, it ranks among the most prestigious competitions for chefs in the world. Since it was established, it has helped British chefs gain the international recognition they deserve. With many young chefs entering the competition each year, it is true to say thousands have been inspired, and lives changed, by the experience of competing. Please visit www.rouxscholarship.co.uk for more information about the Roux Scholarship competition and details of the long list of prizes, courtesy of our sponsors and preferred partners.  Sponsors:The Roux Scholarship is sponsored by a number of companies, whose support is vital: Aubrey Allen Ltd, Bragard UK, Bridor (UK) Ltd, Champagne Laurent-Perrier, Elle & Vire Professionnel, Flying Fish Seafoods, Global Knives, L’Unico Caffe Musetti, Regent Seven Seas Cruises, Showerings Cider, St Ewe Free Range Eggs, The Macallan, TRUEfoods Ltd, Udale Speciality Foods Ltd, and Wellocks. Their details can be found here: https://www.rouxscholarship.co.uk/sponsors/

Roux Scholarship 2024: A Culinary Celebration Unveiled Entries for the prestigious Roux Scholarship 2024 are now open, and the Roux Family is thrilled to announce exciting developments as they celebrate the competition’s 40th anniversary. UK-resident chefs, aged 22-29, are invited to showcase their culinary prowess by crafting a recipe using a delectable range of ingredients. New Faces, New Venue, New Challenge Adding a fresh perspective to the competition, Chef Emily Roux, chef-patron of Caractère Restaurant in Notting Hill, joins the esteemed judging panel and the Board of Directors. With a background in some of France’s top restaurants, she brings a unique blend of French and Italian culinary expertise. Emily expresses her excitement, stating, ” I am super excited to be joining the panel of judges. Being alongside some incredible chefs and previous winners is a real honour. The Roux Scholarship is a real trampoline for any young chef’s career.” In a significant move, the national final for 2024 will take place at the Alain Roux Culinary School at The Waterside Inn. Set in Michel Roux OBE’s former home, the Culinary School serves as a center for culinary education and training. The six finalists will have the honour of preparing their dishes in the state-of-the-art kitchens and presenting them in the Michel Roux library, surrounded by Alain’s father’s extraordinary collection of books. Alain Roux shares his enthusiasm, stating, “The 2024 final will feel like a homecoming! We are literally bringing The Roux Scholarship home… to my father’s home, and I could not be happier. There can be no better tribute, as we look to celebrate 40 years since the founding of The Scholarship by my father and uncle.” Michel Roux Jr said: “In life, there are ‘pinch me’ moments and to be able to hold the 40th anniversary Roux Scholarship final in what was my uncle’s house is definitely one of them. Both brothers would be so proud to see the school and that we are holding the final there.” The Challenge: Short Loin of Free-Range Gilt Pork The Roux Scholarship 2024 competition invites chefs to create a recipe for four people using the following ingredients and criteria: One short loin of free-range gilt pork from the shoulder end, weighing anywhere between 1.6kg and 1.8kg maximum, untrimmed with four bones in. In addition, use two fresh pork kidneys, together plated with crackling and two simple or composed garnishes/accompaniments. One of them must include sweet potatoes and the other can be a garnish/accompaniment of the contestant’s choice. One of these can be served separately, if preferred. A sauce must accompany the dish. Entrants have until midnight on Monday 22nd January 2024 to submit their recipes via the online application system. For additional rules and stipulations, see rouxscholarship.co.uk/how-to-enter/rules/ Chairman Alain Roux said: “The short loin of gilt pork is one of my favourite cuts and, like the kidneys, offers great value and inspiration to create a fantastic dish. The loin is super versatile with the juiciest, most succulent meat and exceptional subtle flavours. The Roux family loves offal and we will be looking for careful preparation and technique to best preserve texture and flavour. There’s so much scope here to use different styles, flavour combinations and techniques, it should prove a fascinating challenge for our would-be scholars.” Chairman Michel Roux said: “Short loin of pork, especially from the shoulder end, is a tremendous cut; lots of marbling, skin and the kidneys to regale the palate. This recipe challenge has so much potential for creativity and different styles of cuisine.” Innovations for 2024 The Roux Scholarship proudly welcomes two new sponsors, The Macallan, renowned for its extraordinary single malt whiskies, and Showerings Cider, a family-owned business with a legacy of 180 years in crafting award-winning cider. This will be the second year that the winner will choose from two star prizes: the two-month stage at a three-star Michelin restaurant anywhere in the world, or a bespoke training plan tailored to the chef’s skills and knowledge gaps. As the first step of the application, chefs must register their entry via the website. If they meet the application criteria (eg. age, UK resident, correct qualifications), they will be sent the invitation to complete online the recipe application form. For the two years after the pandemic, the age limit was increased to 31. However, the upper age limit for the 2024 competition will be exactly 30 years old. Therefore, if a chef turns 30 on or before 1st February 2024 they qualify for entry. The Roux Scholarship continues to be dedicated to encouraging chefs of all genders and ethnicities to enter the competition, with diversity and ethnicity monitoring included in the application form. To read the White Paper produced in 2022 following the Round Table discussion, visit the website at: rouxscholarship.co.uk/diversity-and-the-roux-scholarship/ The 2024 competition will be the fourth time the Mentorship Award is offered as a prize. As well as the £6,000 awarded to the winner for their career development, an additional £6,000 is awarded to them on completion of 15 months’ service with their current employer after they win. Should they take up a new role in that time, the funds will be awarded to the original employer to help in the development of the remaining brigade. The Honorary President of Judges will be announced in due course.  Judges and Important Dates In addition to Emily Roux The judging panel will remain the same for the 2024 competition and is as follows: Alain Roux, Michel Roux Jr, Brian Turner CBE, Sat Bains (Scholar 1999), André Garrett (Scholar 2002), Simon Hulstone (Scholar 2003), James Martin, Clare Smyth MBE, Rachel Humphrey and Angela Hartnett OBE. Important dates: 22nd January 2024: Deadline for applications. 7th March 2024: Regional finalists compete, each cooking their written recipe plus a mystery basket dessert recipe challenge.  Regional finals take place at University College Birmingham and University of West London. Six national finalists shortlisted. 8th April 2023: National Final at The Waterside Inn Culinary School. Award ceremony venue TBC. Prizes and Sponsors In addition to the star prize options, the winner receives up to £12,000 and a collection of fabulous prizes from ourselves and other sponsors, including Aubrey Allen Ltd, Bragard UK, Champagne Laurent-Perrier, Elle & Vire Professionnel, The Macallan, and many more. For more information about the Roux Scholarship 2024 and the list of prizes, visit www.rouxscholarship.co.uk. Photos: A selection of ingredients and images from previous finals, credited to photographer Jodi Hinds.