Roux Scholarship

The Roux Family are delighted to reveal the names of the 18 chefs who will take part in the regional finals for The Roux Scholarship 2025. This year, 14 of the 18 finalists are new to the competition and they hail from establishments as far afield as Scotland and Devon. The 18 chefs, and two reserves, were selected from their written recipes that had to use two gurnard fish, mussels, dulse seaweed and parsnips. They were submitted anonymously to the judges, who took part in the Recipe Judging day at The Waterside Inn on 19th February 2025. The 18 finalists will compete in two regional finals which will be held simultaneously on Thursday 6th March 2025 at University College Birmingham and University of West London, Ealing. Competing in the Birmingham Regional Final are… Fraser Cameron The Globe Inn, Dumfries & GallowayCharlie d’Lima Crocadon Farm, CornwallAlan Hughes Gleneagles Hotel, PerthshireHarrison Miller Blundells School, DevonOliver Robinson Coworth Park, BerkshireTommy Thorn Puro, Bristol  Judging in Birmingham: Michel Roux Jr, Sat Bains (1999 scholar), Simon Hulstone (2003 scholar), Rachel Humphrey.   From left to right: Fraser Cameron, Charlie d’Lima, Alan Hughes, Harrison Miller, Oliver Robinson, Tommy Thorn Competing in the London Regional Final are… Katherine Altham Hélène Darroze at The Connaught, LondonLiam Anderson Midsummer House, CambridgeSwann Auffray The Little Chartroom, EdinburghCraig Johnstone Angler Restaurant, LondonLachlan Maddigan Restaurant Gordon Ramsay, LondonLiam Pride Fancetts, CambridgeDarryl Shotlander The Dysart Petersham, SurreyMonty Stonehewer Whatley Manor, WiltshireNikoletta Theofylakidou Restaurant Associates, LondonMarnix Taghon Hide, LondonRebecca Tough Vacherin, LondonErin Yates Bar Valette, London Judging in London: Alain Roux, Brian Turner CBE, Emily Roux, André Garrett MCA (2002 scholar), Adam Smith MCA (2012 scholar), Angela Hartnett OBE.   From left to right: Katherine Altham, Liam Anderson, Swann Auffray, Craig Johnstone, Lachlan Maddigan, Liam Pride From left to right: Darryl Shotlander, Monty Stonehewer, Nikoletta Theofylakidou, Marnix Taghon, Rebecca Tough, Erin Yates There are two chefs in reserve (should any finalists not be able to compete):Kian Puerto-Terron The Painswick Hotel, Gloucestershire George Wintle Rochelle Canteen, London Recipe Challenge For the recipe application, Roux Scholarship 2025 applicants were invited to create a recipe for four people using two whole dayboat Cornish red gurnards each weighing 700g – 900g (maximum 1kg); 600g live St. Austell deep sea mussels; fresh (or dried) red dulse seaweed, together with two simple or composed garnishes/accompaniments, one including parsnip. A sauce had to accompany the dish. The regional finalists will have 2.5hrs to cook their dish, along with a dessert devised and prepared 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 dishes.For the recipe application, Roux Scholarship 2025 applicants were invited to create a recipe for four people using two whole dayboat Cornish red gurnards each weighing 700g – 900g (maximum 1kg); 600g live St. Austell deep sea mussels; fresh (or dried) red dulse seaweed, together with two simple or composed garnishes/accompaniments, one including parsnip. A sauce had to accompany the dish. The regional finalists will have 2.5hrs to cook their dish, along with a dessert devised and prepared 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 dishes. Chairman Michel Roux Jr: “It is great to see so many different establishments represented across the country and to see chefs who have been supported to enter the competition by past winners, our Roux Scholars, and past finalists. There were some very inspiring recipes using affordable ingredients and lots of skilful, innovative techniques as well.” Chairman Alain Roux: “It has been good to see how the different chefs used the key ingredients to come up with a wide range of dishes, with interesting flavours, drawing on influences from around the world. I can’t wait to see them cooking the dishes in the regional finals and indeed that is the skill we look for in the recipe application – chefs must write a recipe that we really want to taste.”  Emily Roux: “The regional finalists came up with a very eclectic mix of recipes; All sorts of different ingredients were used, spices, lots of Japanese flavours as well, which I thought was interesting. Gurnard is a fish that I love, we currently have it on the menu, so I was happy to see it in all its glory in different forms.” Adam Smith MCA: “It’s great to see the process of recipe judging from the other side now I’m a judge. It’s been great to see the diversity of different cuisines and see those influences on what people are cooking and the different interpretations of the four different ingredients that had to be included.” Simon Hulstone: “I think it’s really a real good mix from up and down the country, to be fair. There is a really good range of establishments: there are a couple of contract caterers in there, some really big- name restaurants, so it is really good to see that they’re supporting The Roux Scholarship. For me, it’s nice to see that there are new names coming through and new people are having a crack at entering.”National final – Monday 14th April 2025  Six winners selected from across the two regional finals will go through to the national final, which takes place at the Alain Roux Culinary School at The Waterside Inn, Bray. The judges for the final cook-off will be: Honorary President of Judges Elena Arzak, Alain Roux, Michel Roux Jr, Brian Turner CBE, André Garrett MCA, Sat Bains, Simon Hulstone, James Martin, Emily Roux and Angela Hartnett OBE.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!  

After the exciting regional finals in London and Birmingham, the Roux family have announced the names of the six chefs who will compete for the title of Roux Scholar 2023 on 3rd April 2023. They are as below left to right: Ben Champkin, The Newt, Somerset Christopher Clarke, Core by Clare Smyth, London Oliver Dovey, Baxterstorey, London Sam Lomas, Glebe House, Devon April Lily Partridge, The Ledbury, London Alex Rothnie, L’Enclume, Cumbria Judging at the University of West London, Michel Roux Jr: “It’s always very challenging and gut-wrenching for some, but even those who didn’t get through have left with a big smile on their faces and they can be very proud of what they achieved. In terms of the food, there was some fantastic choux pastry in the desserts. I think giving our finalists more ingredients in the mystery box has actually worked, in so far as we’ve had some fantastic desserts here today.” Judging in London, Clare Smyth said: “It is great to see such a strong group of young chefs back fighting for the scholarship. I loved the new mystery box as it gave more freedom for creativity.” Judging in at University College Birmingham, Alain Roux said: “It was a really good mystery box and most finalists had a similar idea of serving a filled choux, with good flavours. Some were very simple with the use of chantilly. Personally, I was expecting something a bit more exciting, but we had two outstanding desserts.” Judging in at University College Birmingham, James Martin: “There have been highlights today, which were the ones who had obviously practiced their main dish, because they mastered that and got it right, so we have two very strong main courses out of it. I think the dessert is always something that they stumble on, but I think changing the way we use the mystery box has certainly helped them focus their attention a lot better.” The cooking challenge The challenge was to cook the recipe they submitted with their application which was blind-judged on 22nd February by our judging panel. At the regional finals at University College Birmingham and the University of West London, the 18 regional finalists cooked their recipes that included: A striploin of dry-aged Heritage beef (without bones), one beef offal (either heart, tongue, or kidney); together plated with two simple or composed garnishes/accompaniments, one of which had to include chicory (Belgian endive) and the other could be a garnish/accompaniment of the contestant’s choice. A sauce had to accompany the dish. 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 total cost of the complete dish could not exceed £22.00 per portion. The 2023 mystery box This year’s mystery box dessert challenge was different to previous competitions: the finalists were tasked with making a dessert with as many or as few ingredients from the 22 items as they liked. They were guided towards demonstrating their skills with choux pastry with excellent ingredients supplied that including Elle & Vire butter and cream, St Ewe eggs and a selection of goods from Wellocks. Ben Champkin: “It’s great to keep coming back and be challenged. And this year’s mystery basket threw me a bit. I made a Paris-Brest with strawberries and crème diplomat. I’m looking forward to the final because I feel like it might allow me to just cook how I cook rather than to a recipe, which is where I struggle as I’m not overly classically trained.”  Oliver Dovey: “I still can’t believe it. It’s taken four years of trying, and there are a few things I could have done better but I’m still pleased with how it went. With the mystery box, you get given so many ingredients that your head goes in a spin but the best thing you can do is cross off a lot of things you’re not going to use and it narrows it down and makes it a lot easier.”  Sam Lomas: “I’m really blown away to have got through. The competition was incredibly fierce and there was some amazing talent in the room. But I’m glad I managed to hold my nerve and get through. The mystery box challenge played in my favour, I was nervous about very traditionally classic stuff but choux is something I’m very familiar with and just kept it as simple as possible and did a choux pastry with a craquelin on the outside and some crème diplomat and some strawberries.” April Lily Partridge: “I’m gob smacked to be honest. I never had the confidence to enter this competition and I was really chuffed to get through to the regionals and I never thought I’d get to the final. When I saw that choux pastry had come up, I thought ‘I’ve never made choux pastry before in my life’, and so it was really tough. I’m so chuffed.” Christopher Clarke: “It was really hard to be honest, I’ve never done anything like it before, so I was surprised by how quick the time went; in fact, I even asked if the clock was wrong! All the other chefs were to such a high standard. It’s my last chance, so I’m really happy to have got through to the final.” Alex Rothnie: “That was the fastest two and a half hours I have ever experienced, particularly the last half an hour which was stressful but I’m very happy with the results. I was under a lot of pressure because I work with Tom Barnes, a former winner, and he said many times ‘You’ll get through to the final,’ so he will be very happy.” As well as a Global G-106 Kiritsuke Knife courtesy of ourselves along with a MS-472 whetstone each competitor received the following gifts from the Roux Scholarship sponsors with a commemorative certificate signed by all the judges: A commemorative certificate, signed by the judges. A cutting lyre for soft cheese courtesy of Elle & Vire Professionnel. A Moka pot and coffee from L’Unico (Caffé Musetti).   A TRUEfoods chef stone notebook. A copy of Wellocks’ cookbook with recipes from top chefs. National final – Monday 3rd April 2023. The six finalists will compete for the title of Roux Scholar 2023 in the final, which takes place at Westminster Kingsway College, London. This time the recipe details will be a complete surprise; 30 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. Award Dinner The 2023 Roux Scholar will be announced at a prestigious award dinner at Mandarin Oriental Hyde Park, London, 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.

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 18 regional finalists for the 2023 Roux Scholarship competition have been announced, and with a truly diverse group of talented young chefs qualifying for the next round excitement is building ahead of the two regional finals which will be held simultaneously on Thursday 9th March at University College Birmingham and University of West London, Ealing. 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. Following a push for more diversity at the launch of this year’s competition, with the Round Table discussion and publication of the White Paper, Women Chefs and The Roux Scholarship, the Roux Family have been delighted to see an increase in applications from female chefs with four qualifying for the regional finals. The 18 chefs, and two reserves, were selected from their written recipes that used striploin of dry-aged beef, a beef offal ingredient and Belgian chicory. They were submitted anonymously to the judges, who took part in the Recipe Judging day at Roux at The Waterside Inn on 22nd February 2023. Competing in the Birmingham Regional Final are… Christopher Clarke, from Core by Clare Smyth, London Ruth Hansom, Swinton Estate, North Yorkshire Max Davies, Aizle, Edinburgh Steven Newton, Coast restaurant, Saundersfoot Alexander Rothnie, L’Enclume, Cartmel, Cumbria Dillon Smyth, Balloo Inns Limited, Comber From left to right: Christopher Clarke, Ruth Hansom, Steven Newton, Alexander Rothnie, Dillon Smyth Competing in the London Regional Final are… Aaron Blais, The Ritz, London Nicole Benham-Corlette, Boathouse 4 Restaurant, Portsmouth Jack Cannell, The Tytherleigh Arms, Axminster Ben Champkin, The Newt, Somerset Harry Donnelly, The RAF Club, London Oliver Dovey, Baxterstorey, London Sam Lomas, Glebe House, Devon Lucila Mattiauda, Seven Park Place by William Drabble, London Yogesh Singh Yadav, The May Fair, London April Lily Partridge, The Ledbury, London Ryan Porter, The Double Red Duke, Cotswolds Subhan Malik, The Beaumonth Hotel, London From left to right: Aaron Blais, Nicole Benham-Corlette, Jack Cannell, Ben Champkin, Harry Donnelly, Oliver Dovey From left to right: Sam Lomas, Lucila Mattiauda, Yogesh Singh Yadav, April Lily Partridge, Ryan Porter, Subhan Malik An impressive standard of talent 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 Michel Roux Jr expressed how: “The standard in general of this year’s entries was superb and it was great to read so many recipes that showed very imaginative ways of using offal.” Alain Roux added: “It’s great to see that our regional finalists come from all over the UK and a variety of different establishments. Regarding the recipes, I’m pleased to see so many chefs choose to cook the ox heart as part of their dishes, I really like that ingredient. In general, there was a really high standard and I can’t wait to taste everything.” Simon Hulstone is pleased to see more diversity in this years competition: “It’s great to see more female competitors in the list, some are ones that I’ve seen come through Future Chef competitions and so to see them now, getting into a competition of this stature, is fantastic. But also, it’s great to see some previous finalists that have come back from over the years to have another go and to see some new names and new establishments getting involved.” James Martin has also been impressed by the standard of recipes: “Speaking with the other judges, it was clear that there were certain recipes that really did stand out for all of us. And that’s great because we don’t know the name, we don’t know where they work. All we get given is a number, and it’s exciting to find out at the end, once they’re all chosen, who they all are.” I’m sure you’ll join us in wishing all the competitors the best of luck. With such a talented roster of young chefs we’re certainly excited to see more at the next stage of the competition. Of course anyone using GLOBAL Knives will have a competitive advantage even if we say so ourselves.