Roux Scholarships

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!  

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 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!

April Lily Partridge has won The Roux Scholarship 2023. The 29-year-old sous chef from The Ledbury, beat five other finalists in a highly challenging final cook-off held at Westminster Kingsway College, London, on Monday 3rd April 2023. It was the first time April had entered The Roux Scholarship and it was her last chance to do so before reaching the age limit. She said on winning: “I’m gobsmacked, this will change my life!” before going on to thank her family and friends including winner 2020/21 Oli Williamson who encouraged her to enter and her chef Brett Graham. “Thank you, Brett, for making me feel like I can achieve anything,” she said. 2023 Roux Scholarship Winner April Lily Partridge For this year’s final, the six chefs were asked to prepare their own dish using a variety of ingredients, along the theme of Pâté Chaud de Lotte (hot monkfish pie) – a recipe originally created by the Troisgros family. 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 only ingredients they were obliged to use were the monkfish and whole black truffle. April said: “It was really tough, a tough brief. Monkfish is tricky, it’s very easy to overcook. Once I got into the kitchen I began to question my reasoning and interpretation of what was required in the brief. I began to change what I had planned and for the first hour I was still working out what to do. I wasn’t 100% happy but we are all hard taskmasters on ourselves!”  Lily during the final competition with Michel Roux Jr Michel Roux Jr said: “It was an exceptional final. I thought we were in for a good final and so it proved. We had six finalists, six styles and six very different dishes. The new format allowed the chefs to truly show off their skills and character on a plate. Given a wider choice of ingredients they all rose to the challenge and our guest judges said they’ll be taking some of the ideas back home with them to France.” Alain Roux said: “It was a tremendous challenge, they had to do it all in their own vision as they wouldn’t have come across the dish before, so it was new to them all. Textures were so important in this competition and some of the six put a lot of work into it using a very large number of the ingredients. It was amazing.” The judging panel was led by joint Honorary Presidents of Judges, Michel Troisgros and his son César, whose restaurant at Troisgros in the Roannais region of south-east France has held three Michelin stars longer than any other restaurant in the world. They led the panel alongside joint chairmen Alain and Michel Jr, who were joined by Brian Turner CBE, Angela Hartnett OBE, Rachel Humphrey, Sat Bains (1999 scholar), André Garrett (2002 Scholar), Simon Hulstone (2003 scholar). Michel Troisgros said: “It’s hard for the candidates. It’s hard for them to manage the time and not to know what the ingredients are until the last moment. It is a classic Troisgros dish but it’s a new interpretation of it. It was great to see new perspectives and creations. You have to work quickly too, and in a kitchen you are not used to, so we saw six very different styles and six very different dishes.”  The winning dish by April César Troisgros said: “The experience was great. It was great to take a step back and see what they could do and how they handled the subject. Everyone had a different version of the dish and the skills of working varied, and made them think differently.”  April was battling it out against the following chefs: Ben Champkin from The Newt in Somerset, Christopher Clarke from Core by Clare Smyth in London, Oliver Dovey from Baxterstorey in London, Sam Lomas from Glebe House in Devon, and Alex Rothnie from L’Enclume in Cumbria. April was announced winner at an exclusive awards dinner at the Mandarin Oriental Hyde Park in front of a small audience comprising the finalists’ guests, sponsors and judges, with the ceremony live-streamed via the Roux Scholarship website and YouTube channel. Michel Roux Jr & Alain Roux with this years winner April Lily Partridge As this years winner April will receive £6,000, with an additional £6,000 awarded if she stays with her current employer for 15 additional months. April also has the choice between two 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 Global Knives UK and the other sponsors.

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.

We have sponsored the Roux Scholarship since its inception 40 years so are very are excited to hear the details of The Roux Scholarship 2023, which apparently will see the most dramatic developments to the competition since its launch nearly 40 years ago. These include a new option for the star prize, a new-look final recipe challenge and the publication of a White Paper about women chefs and The Roux Scholarship. Entries opened in November with chefs invited to create recipes using a delicious range of ingredients. New star prize option The winner will have a choice between two star prizes: either a stage up to two months’ duration at any three-star Michelin restaurant in the world, or a bespoke programme of training opportunities tailored to the individual winner’s career goals and gaps in their skill set. If this latter option is chosen, the winner will choose a number of short educational experiences, visits and stays in the UK and abroad to help their individual career development. Examples: learn Japanese knife skills in Tokyo; perfect the art of chocolate-making in France; it can also include business skills or anything that will help their career progress. These learning opportunities can be taken at convenient times in the chef’s work schedule in the year after winning the competition. More information can be found here: https://www.rouxscholarship.co.uk/about-the-competition/prizes/ Jonathan Ferguson 2022 Winner New-look final The Roux Scholarship National Final 2023 will test the six national finalists’ skills in a different way. Rather than preparing a classic French dish inspired by such chefs as Auguste Escoffier and Marie-Antoine Carême, the finalists will be asked to prepare a key ingredient in their own vision. This product will be chosen from the UK’s incredible range of produce and will be served with accompaniments drawn from a set list of other ingredients. The chefs will be expected to draw on their classic French cuisine skill set but judges will be looking for how they bring their own interpretation to the dish. More information can be found here: https://www.rouxscholarship.co.uk/new-look-final-cook-off/ White Paper: women chefs and the Roux Scholarship Following the Round Table discussion held on 13th October with some of Britain’s top female chefs and leaders in the hospitality industry, The Roux Scholarship with the support of the Institute of Hospitality, has produced a White Paper. This details the key points of the discussion, alongside recommendations for the wider hospitality industry and its efforts to engage more female chefs in the competition. It can be viewed via this link: https://www.rouxscholarship.co.uk/womenwhitepaper/ ‎ Recipe challenge 2023 The Roux Scholarship 2023 competition invites chefs to create a recipe for four people using the following ingredients and criteria: A striploin of dry-aged Heritage beef (without bones), weighing between 800g-900g (maximum 1kg joint) cooked and served either whole or in multiple cuts. In addition, use one beef offal (not veal), either heart, tongue, or kidney; together plated with two simple or composed garnishes/accompaniments. One of them must include chicory (Belgian endive) 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 31st January 2022 to submit their recipes via the online application system. For additional rules and stipulations, see  https://www.rouxscholarship.co.uk/recipe-challenge-2023/. Chairman Alain Roux said: “It’s so important to break down barriers in our industry and that is the driver behind our new ideas. The increased versatility and flexibility at every stage of the competition should increase the appeal to young chefs of all genders, backgrounds and ethnicities. We are keen to progress equality at every opportunity and hope our White Paper exploring ways to encourage more women chefs into the industry and to take part in The Roux Scholarship will be a positive stimulus to change.” Chairman Michel Roux said: “I am thrilled to be launching the new-look Roux Scholarship with a new star prize option offering a flexible bespoke educational program. The final cook off itself has also been tweaked to reflect today’s cooking styles whilst keeping classic technique at its heart.” What else is new for 2023? The star prize stage has been reduced to two months rather than three, so that it can be more easily accommodated by the winner’s place of work. 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. They will also be invited to complete the Equality and Diversity Monitoring form. To compensate for the time lost due to the coronavirus pandemic, the age limit will be 31 for the 2023 competition only. Therefore, if a chef turns 31 on or after the 1st February 2023, they qualify to enter. The Roux Scholarship is delighted to welcome four new sponsors: Bragard UK, Elle & Vire Professionnel, Sources Alma, St Ewe Free Range Eggs. The 2023 competition will be the third 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 Judges The judging panel will remain the same for the 2023 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 MBE. The Honorary President of Judges will be announced in due course.  Important dates: 31st January 2023: Deadline for applications. 9th March 2023: 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. 3rd April 2023: National Final at Westminster Kingsway College, London. Award ceremony at The Mandarin Oriental Hyde Park, London. Prizes In addition to the two star prize options, the winner receives up to £12,000, to support their career development as well as a host of fabulous prizes from our sponsors. Our sponsors The Roux Scholarship is sponsored by a number of companies, whose support is vital: Global Knives, Aubrey Allen Ltd, Bragard UK, Bridor (UK) Ltd, Elle & Vire Professionnel, Flying Fish Seafoods, Champagne Laurent-Perrier, L’Unico Caffe Musetti, Oritain, Regent Seven Seas Cruises, Sources Alma, St Ewe Free Range Eggs, TRUEfoods Ltd, Udale Speciality Foods Ltd, Urbani Truffles UK Ltd and Wellocks. Their details can be found here: https://www.rouxscholarship.co.uk/sponsors/   Go to 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.