Entries open for The Roux Scholarship 2020: The prestigious competition invites applicants to create a recipe with hake, clams and leeks
The Roux Family are delighted to open the Roux Scholarship 2020 for entries, inviting young chefs to test their fish filleting skills by submitting a recipe using hake, clams and leeks.
Chairman Alain Roux said: “This year, the competition is showcasing MSC certified hake, a beautiful, sustainably sourced fish local to our shores in the UK. It is similar in looks and habitat to cod, its more popular cousin, but has a milder flavour, softer texture and smaller flake. A surprisingly underrated fish, hake finds its perfect accompaniment in palourde clams, a particular favourite of mine along with deliciously delicate leeks. As usual, we are setting a deceptively simple task, using three ingredients whilst testing core skills to the limit. The key to success will depend on precise judgement to ensure a subtle balance of flavours whilst taking care not to overcook any element. I can’t wait to see what our ingenious competitors produce for us this year”. 
Chairman Michel Roux Jr said: “Hake is such a delicate fish, it needs the utmost care and attention when cooking so I’m really looking forward to see what the chefs come up with. Clams and leeks are the perfect accompaniment but there is lots of scope for bold flavours with the sauce and the second garnish.”
Entrants must be in full-time employment as a chef in the United Kingdom and be aged 22 or above, but
no older than 30 years of age on 1st February 2020. They have until midnight on Friday 31st January 2020 to submit a recipe to serve four people using:
One whole fresh MSC labelled hake, gutted, weighing anywhere between 1.6kg – 1.8kg (maximum 2kg) and 600g live whole grooved carpet shell / palourde clams (ruditapes decussatus); together plated with two ‘simple’ or ‘composed’ garnishes/accompaniments. One of them must include leeks and the other to be a garnish/accompaniment of the applicant’s choice. One of these can be served separately if preferred. A sauce must accompany the dish.
Important notes:
Up to two and a half hours’ cooking time is allocated at the Regional Final for cooking the dish, as the recipe originally submitted and a dessert to serve four people made from a ‘mystery box’ of ingredients given on the day.
Contestants must provide their recipe with a full and accurate list of quantities and cost of all ingredients used, omitting the cost of the whole fresh hake and live whole grooved carpet shell / palourde clams (ruditapes decussatus). The cost of the hake will be of £8.00 per kg and the clams £10.00 per kg. Both will be provided by the college to those successful in being selected to compete at the Regional Final. The full total costing of the dish, excluding the whole fresh hake and live whole grooved carpet shell / palourde clams (ruditapes decussatus), should not exceed £12.00 per portion.
Entrants are not allowed to use or bring any pre-prepared stock or sauce whatsoever for the fish, vegetable or garnish/accompaniment dishes and none will be provided.
The use of caviar, truffles or foie gras is not permitted.
The judges will look favourably at efficient use of waste and leftover ingredients during the course of preparation.
A maximum of two photographs may accompany entries, if applicants feel these will enhance their entry. This is not obligatory.
Full details of the competition, rules and the entry process are available on the website www.rouxscholarship.co.uk which entrants must read before entering.
Competition dates
- Recipe ingredients announced and entries open – 12th November 2019
- Closing date for applications – 31st January 2020
- Regional Finals at University College Birmingham and University of West London – 19th March 2020
- National Final at Westminster Kingsway College, and Awards Ceremony at Mandarin Oriental Hyde Park – 6th April 2020.
Judges: Three-star Michelin chef Björn Frantzén will judge the final as Honorary President of Judges, and some of the country’s best chefs are returning as judges for the regional and national finals: joining chairmen Alain Roux and Michel Roux Jr are Clare Smyth, Sat Bains, James Martin, Simon Hulstone, André Garrett, Rachel Humphrey, Brian Turner and Angela Hartnett.
Catering Heads Join Forces to raise GCSE Maths and English Results on a National Level
Maths and English are used in the professional kitchen every day, but many students on catering and hospitality courses have yet to pass their GCSE in order to gain their Further Education College qualification. University College Birmingham Dean of the College of Food and Hospitality Management, Neil Rippington is launching a national initiative in association with national Chef Networking organisation, The Chefs’ Forum to secure rewards for students who meet a range of positive criteria over the course of the year, specifically in English and Maths.
Neil Rippington has engineered the following incentive-based performance reward system to motivate and incentivise students to give it their best shot in terms of ensuring students attend Maths and English lessons and promote the virtues of achieving in these subject areas.
Speaking of the initiative, Neil said
“One of the University’s primary targets for student achievement this year is to improve maths and English results. This is a national issue and a condition of funding for FE students who have not achieved a 4 or above (or old-school C) at GCSE. As well as their vocational course option (e.g. chef/hospitality), students also have to continue to study English or maths if they were unable to secure the appropriate grades whilst at school. The current benchmarks (for the achievement of 4 or above) for students retaking maths and English in FE colleges is in the low 20% region”.
Catherine Farinha, Founder of The Chefs’ Forum added:
“Drawing on the national reach of The Chefs’ Forum, with over 5000 chef members and a network of over 15 top catering colleges and their respective Principals and Heads of School, it would be amazing if this rewards incentive for Maths and English really made a difference this year – I am delighted to have worked with Neil to gain the support of The Manchester College, Gloucestershire College, Coleg Gwent, West London College and Cornwall College – A great national spread and focus group for potential national roll-out if successful this year.”
The Chefs’ Forum has secured some fantastic employers to back the initiative, all offering experiential rewards this January to students meeting positive criteria for attendance and engagement in their Maths and English lessons over the course of this year
Employers have offered lunch, afternoon tea or dinner for fifteen students at a time, which is extremely generous and inclusive to whole classes, if all students make a concerted effort to meet the criteria.
A pass in English and Maths is essential for students to gain their catering or hospitality qualification at the end of their course. Making maths and English fun and showing students how they are used in everyday professional lives is exactly how to engage and motivate a group of students who have failed the exams in school for one reason or another.
Restaurant James Martin in Manchester is backing this ground-breaking campaign along with Marriott, The Exchange and Giovannis in Cardiff, Edgbaston Boutique Hotel, Fazenda and Entouraj in Birmingham, Calcot Manor in Tetbury and The Dorchester in London as well as Mullion Cove and St Michaels Hotel and Spa in Cornwall.
It is imperative that industry professionals support the education sector to encourage students to attend their GCSE maths and English lessons, on time and with the right attitude to learning to ensure they’re in with the best possible chance of gaining a pass at the end of the year. There is a huge shortfall of chefs and hospitality professionals and in bolstering this kind of support, employers are wholly supporting the next generation when it counts the most; at the start of their careers, whilst still in education.
This campaign has launched in Birmingham at UCB and will be rolled-out via The Chefs’ Forum Academy in London (West London College), Birmingham (UCB), Manchester (The Manchester College), Gloucestershire (Gloucestershire College), South Wales (Coleg Gwent) and Cornwall (Cornwall College).
The Chefs’ Forum is still looking for further employers to offer a lunch or afternoon tea for a group of fifteen students this January and again after term two, to ensure students’ optimum performance throughout the year.
This is a great partnership between education providers and the industry. Hospitality employers should be seen as sponsors and supporters of the initiative. It is fantastic that The Chefs’ Forum Educational Foundation is involved in helping the education sector to overcome a very challenging position.
TOP CELEBRITY CHEFS BACK MEATBALLS MONTH
Top celebrity chefs – including Tom Kerridge, Angela Hartnett, Tom Parker-Bowles, Ken Hom and Chef to the Royal Family, Mark Flanagan – are backing a month-long ‘Meatballs Month’ national campaign which aims to raise money to fund ‘Muscle Dreams’ – transformational experiences for young children with the muscle wasting disease muscular dystrophy.
Meatballs Month is the brainchild of the Muscle Help Foundation (MHF) charity; the campaign aims to ignite the nation’s appetite for meatballs but at the same time encourage the flexing of fundraising muscles by throwing a meatball meal or party during the month of November.
Members of the public can download a kit from www.meatballmonth.com which provides invites, name cards and a fundraising guide to help organise a meatball party/dinner for friends and family whilst raising money for a Muscle Dream experience.
Since it costs just £1,600 to fulfil each experience it is hoped that the initiative will result in the delivery of many more magical moments for children and young people with muscular dystrophy. The standalone website features a host of delicious meatball recipes put together specifically for the campaign by some of the world’s finest chefs which in addition to those listed above also currently include Matthew Williamson (Rudding Park), Ben Tish (The Stafford Hotel & Norma), Hayden Groves (Executive Chef, Baxter Storey), Cyrus Todiwala (Café Spice Namaste), Andrei Lussmann (Lussmanns Fish & Grill Restaurant Group) and Head Chef Francesco Migliorin of Ristorante Frescobaldi.
Meatball party hosts can either choose a celebrity recipe for their party or conjure up their own culinary meatball masterpiece! Guests are urged to make donations – collected either by the party host and submitted or by individuals who can donate online. In addition to raising valuable funds, Meatball Month is also designed to raise awareness of muscular dystrophy, a disease which currently has no cure.
The average lifespan of someone with muscular dystrophy is 22 years old making the need to realise a child’s Muscle Dream all the more compelling – providing a life-changing experience for the beneficiary and a lasting memory for all the family to reflect upon during darker times. All participants are encouraged to share their meatball creations via social media, using the hashtag #meatballmonth.
A number of butchers and restaurants are also putting their weight behind the campaign, selling meatball packs and adding meatball dishes to their menus, and then donating a % of their takings to the charity. Every child’s dream experience is personalised and MHF reports a number of benefits including improved confidence, greater self-esteem, increased sense of hopefulness and a powerful shared identity connecting the recipient with other families living with muscular dystrophy.
Key supporters of the charity’s Muscle Dream initiative include the Porsche Experience Centre at Silverstone. 2020 will see the company host its 10th annual Muscle Dream Driving programme in support of the charity. Next year 10 young people and their families will enjoy an incredible two days at the centre, when the lucky petrol-head recipients from the across the UK will have the opportunity to ‘light-it-up’ on Porsche’s own dedicated track!
Many organisations have given their time and services for free, these include Airbus, Marriott International, Hilton, Tesla and global events agency, BCD Meetings & Events to name a few. Celebrities who have lent their support include Lewis Hamilton, Al Pacino and Ray Mears. Via this campaign, The Muscle Help Foundation (www.musclehelp.com) is aiming to help realise many more Muscle Dream experiences. To date, the charity has delivered 297, leaving a further 360 to go before it reaches its goal of 657, that’s one for every muscle in the human body. As the charity says, that’s the #powerof657.
Launch of Roux Scholarship 2020: Björn Frantzén appointed as Honorary President of Judges
As the Roux Family launch the Roux Scholarship 2020, they are delighted to announce that Sweden’s first three-star Michelin chef Björn Frantzén joins the competition as Honorary President of Judges.
Chef Frantzén has held three Michelin stars since 2018 and will be hosting last Roux Scholarship 2019 winner Spencer Metzger for his three-month stage from January. Frantzén, one of Europe’s best restaurants, was the the first Swedish restaurant to be awarded three stars by the Michelin Guide. Located in the Norrmalm district, Frantzén hosts an intimate crowd of just 23 guests each night.
Chef Frantzén said: “It´s a great honour to be asked to join as Honorary President for 2020. Having spent more than six years in the UK during my early career, the Roux Family has also been important for my own cooking. I still remember going past the legendary Le Gavroche every morning to work and dreaming of one day running my own Michelin establishment. So, it´s with great pleasure I’m joining the legendary Roux Family for such an important cause in inspiring and making sure our industry is taking care of young talents; without them, our loved industry is nothing.”
Chef Frantzén is the fifth Honorary President of Judges to play a part in the Roux Scholarship. He follows such revered chefs as Pierre Gagnaire, Anne-Sophie Pic, Michel Guérard and Peter Gilmore in the role.
Chairman Alain Roux said: “It’s a privilege to welcome Björn Frantzen as our Honorary President. He is a modern icon, an astonishing chef, and easily one of the most exciting and creative chefs working in Europe today. Björn’s breathtaking cuisine combines flawless Japanese techniques and flavours with the most sublime Nordic ingredients to create dishes of exceptional beauty and taste. Björn shares our passion for inspiring young chefs and we cannot wait for him to join us in this year’s competition.“
While fellow Chairman Michel Roux Jr said: “I’m so pleased that Björn has accepted to be our Honorary President of Judges for 2020. He is one of the most talented chefs I know and is an inspiration to all in our industry. We’re delighted Spencer will be conducting his stage at Frantzén; and now that Björn is joining us to judge the competition, our 2020 finalists will have the chance to cook for him as well.”
Competition dates
- Recipe ingredients announced and entries open – 12th November 2019
- Closing date for applications – 31st January 2020
- Regional Finals at University College Birmingham and University of West London – 19th March 2020
- National Final at Westminster Kingsway College, and Awards Ceremony at Mandarin Oriental Hyde Park – 6th April 2020.
Roux Scholarship 2019 Winner Spencer Metzger Set to do Three-month Stage at Restaurant Frantzén, Stockholm
Winner of the Roux Scholarship 2019 Spencer Metzger will conduct his three-month stage at the three-star Michelin restaurant Frantzén in Stockholm from January 2020. He will be the first scholar to do his stage in Scandinavia, a region that continues to impress international food critics with its culinary prowess.
After winning the Roux Scholarship in April this year, Spencer spent a few weeks carefully considering his options and even travelled to Stockholm in May to eat in Frantzén and see the Swedish capital as part of his research. He said: “It was the best dining experience I have ever had; every single detail was thought out from the moment you walked in ‘til you left. The team worked seamlessly together and had a genuine love for their profession and the restaurant. The food is focused on the finest ingredients elevating them into complex, delicious and clever dishes, which I found really inspiring. I am really excited to be immersed in the team and be part of the work which goes into creating this amazing experience.”
Frantzén is widely regarded to be one of the best restaurants in Europe, having gained its third Michelin star in 2018 – the first Swedish restaurant to be awarded the accolade. The restaurant started as a small dining room, but in 2016 it transferred to larger premises; a three-storey 19th-century townhouse in the Norrmalm district. Spencer will be working closely with Head Chef Charlie Benitez, who said:
“We are looking forward to welcome Spencer to Stockholm and introduce him to the gastronomy of Frantzén but also introduce him to the way we work.”
On confirmation of Spencer’s stage, the star prize of the competition, chairman Michel Roux Jr said: “Frantzén is truly exceptional; I was blown away by my last visit and am envious. Bjorn Frantzén’s style is respectful of nature, full of panache and bold flavours built on classic technique. While in Stockholm, Spencer will have a chance to immerse himself in the world-renowned Scandi food culture, an experience every chef dreams of.”
Meanwhile, Spencer’s choice gives fellow chairman Alain Roux the excuse to dine at Frantzén: “The only country I have visited in Scandinavia so far is Denmark and I have not yet had the pleasure of visiting Sweden or having met Chef Frantzén. I know the experience will be brilliant for Spencer. I can’t wait to share his feedback and vision of the dining scene there.”
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The Locksbrook Inn raises £1,165 for local primary school
The Locksbrook Inn has made a sizeable donation to Newbridge Primary School this week. The pub has for the last 6 months donated 50p from the sale of every children’s meal to charity. The team pick a different charity every six months, and this time around they collected an impressive £1,165 to donate to the school.
On Monday 23rd September, head teacher Gill Kennaugh invited Joe Cussens (Bath Pub Co Managing Director) and some of The Locksbrook staff to attend the children’s afternoon assembly. The assembly focussed on how donations to the school really help make a difference to the children’s education – with money raised going towards replacing windows, painting walls and equipment.
Gill was thrilled to receive the donation from the local pub. “Thank you, sincerely, to the Bath Pub Company who generously donated £1,165 to Newbridge Primary School on Monday 23rd September. Our school and wider community are very important to us, and through our school values we promote collaboration and citizenship.”
“The funds donated will support our plans to enhance our school site,” continued Gill. “We want to make areas of it more accessible, whilst promoting a healthy lifestyle and supporting everyone’s wellbeing. Thank you to everyone concerned within the company; this donation will make a difference to everyone.”
“We’re delighted that we’ve been able to support our local primary school,” added Joe Cussens, “and would like to thank all our customers who have helped us to make this happen. We believe that a good pub should be more than just about serving great food and drink – it should be at the heart of the community and look for ways to support that community, just as our customers support us. Presenting this cheque to the school was a real thrill – it was lovely to meet all the children and hear how our contribution will help the school.”
Cyrus Todiwala Announces Sale of Tickets for Zest Quest Asia 2020 Gala Dinner and Awards Night
Cyrus Todiwala OBE DL has announced that tickets have gone on sale for the 7th Zest Quest Asia Gala Dinner and Awards Night to be held on Friday, 7th February 2020 at the Hilton London Heathrow Airport Terminal 5 (Hilton T5).
Featuring an Asian-inspired canape reception to be prepared by outgoing Zest Quest Asia champions, University of West London, the dinner will feature a multi-course menu with wines prepared by Cyrus and eminent guest chefs.
Earlier in the day, teams from finalist colleges will be competing in a cook-off, helping to fulfil the aims of a competition founded by restaurateurs Cyrus and Pervin Todiwala of Café Spice Namaste and Mr Todiwala’s Kitchen (as well as the soon to open Tandem restaurant in Leicester) with the involvement of Master Chefs of Great Britain. The students, who must have British citizenship or permanent UK residency status, would not only have demonstrated their talent and flair for Asian cookery, but earned the right, as part of their prize, to immerse themselves in Asian cultures and Asian-inspired experiences. To-date, six college teams have gone on to win the Zest Quest Asia crown. The competition is currently open for entries.
Cyrus Todiwala said, ‘I want as many people as possible to save the date for our Zest Quest Asia Gala Dinner and Awards Night, and if possible start booking tickets, for a fantastic evening that will cap our 7th Zest Quest Asia competition. I hope that we will be joined by our friends in the hospitality industry and the education and training sector, as well as participating colleges, parents and everyone interested in cheering on and celebrating ambitious and talented student chefs.
‘Diaries start filling up this time of the year, and we want to make sure that our Zest Quest Asia Gala Dinner and Awards Night is up there among the events no one can afford to miss!’
Zest Quest Asia 2020 enjoys significant support from industry. Confirmed sponsors include Hilton, Cobra Beer, Panasonic, Tilda, Meiko, Regale, Robot Coupe, Glengoyne, and Castelnau.
Tickets are now on sale for the Zest Quest Asia Gala Dinner and Awards Night on Friday, 7th February at 6.30pm at the Hilton London Heathrow Airport Terminal 5. £90pp and £850 for a table of 10. Book at https://bit.ly/ZestQuestAsia2020 or contact assistant.cyrus@gmail.com/assistant.cyrus@cafespice.co.uk
22 NEW BIB GOURMANDS IN THE MICHELIN GUIDE GREAT BRITAIN AND IRELAND 2020
Ahead of the launch of the Michelin Guide Great Britain & Ireland 2020, Michelin is delighted to announce this year’s Bib Gourmand awards. Named after Bibendum – the Michelin Man – the Bib Gourmand distinction highlights restaurants which offer ‘good quality, good value cooking’.
“Bib Gourmands are not just about value for money – the pricing must go hand-in-hand with quality cooking. In uncertain times, our readers are looking for ways to spend their money wisely and our Bib Gourmands promise a good meal at a great price,” says Gwendal Poullennec, International Director of the Michelin Guides.
He continues, “Our Michelin Bib Gourmand may be less famous than our Michelin Stars but this distinction has a big following among our readers. Chefs are proud to be able to offer great food at affordable prices and are striving to earn recognition for this. Our Michelin Inspectors are always on the look out for new Bibs and have been excited to discover many hidden gems this year.”
There are 22 new Bib Gourmands in the 2020 Michelin Guide, bringing the total to 132. Three new restaurants join the London Bib Gourmand selection. Bancone focuses on freshly made pasta and offers incredible value for money considering its central location. Two Lights in Shoreditch offers playful modern American dishes, while Berenjak in Soho is from the same stable as Gymkhana and Bubbledogs and is modelled on the hole-in-the-wall kebab shops of Tehran.
These restaurants are joined by 11 others across England. A number of establishments serving small plates make the list: quirky hotel eatery The Set in Brighton; BOX-E, a compact, pared-back place set within a converted shipping container in Bristol; laid-back wine shop and bistro, the Beckford Bottle Shop, in Bath; rustic former joinery grain in Colchester; Spanish restaurant Pilgrim in Liverpool’s trendy Duke Street Market; friendly little café Violets on the vibrant historic quayside in Newcastle upon Tyne; and hidden gem Arya in the centre of Ramsgate.
Rebecca Burr, Director of the Michelin Guide Great Britain and Ireland, comments: “While there’s no set formula for a Bib, we have seen a trend for great value sharing plates this year. While many diners still like to celebrate occasions with a traditional three course meal, less structured menus are now also on the rise, as guests search for more flexible ways of dining.”
Two pubs receive a ‘BG’: The stylish Duncombe Arms in Ellastone and the Wiveton Bell in Wiveton. Sardine Factory on the quayside in Looe and pretty Hitchen’s Barn in Oakham, which offers fiercely seasonal dishes, are both also added to the 2020 guide with a Bib Gourmand. Three restaurants join the Bib Gourmand selection for Scotland: Tom and Michaela Kitchin’s modern dining pub, the Bonnie Badger in Gullane; sweet little neighbourhood spot, Merienda in Stockbridge, Edinburgh; and stylish Provender in the lovely Borders town of Melrose, a family run affair. Balloo House – a pub in a characterful former farmhouse in Killinchy – joins the Northern Ireland selection.
The Republic of Ireland has four new Bibs. Circa in Terenure is a laid-back neighbourhood spot run by four friends; riverside Thyme in Athlone sees natural flavours drawn out of regional ingredients; Land to Sea in Dingle focuses on meats from the surrounding fields and fish from local waters; and stripped-back bistro Uno Mas in Dublin offers flavour-packed Spanish dishes.
The full selection of the Michelin Guide Great Britain and Ireland, including all Michelin-Starred restaurants, will be unveiled at The Hurlingham Club in Fulham, London, on Monday, October 7.
MARY BERRY AWARDS THIS YEAR’S WINNER OF THE COVETED JULIA CHILD SCHOLARSHIP BY LE CORDON BLEU
Le Cordon Bleu London has announced the winner of the coveted Julia Child Scholarship by Le Cordon Bleu. London native, Bianca-Tia Mesuria was the chosen candidate having beaten off immense competition with entry numbers for the prize at a record high this year.
As a global leader in culinary, wine and management education, Le Cordon Bleu London have a long standing reputation for providing aspiring Chefs and Food Entrepreneurs with all of the necessary skills for success. With a plethora of Diplomas and Short Courses on offer, Le Cordon Bleu London has carefully compiled this year’s Scholarship Award together with their esteemed partners.
Le Cordon Bleu alumna Mary Berry announced the winner at a stunning Champagne and Canape Reception at the world-famous school on Monday night.
She said;
“It is a joy to be here this evening to present the Julia Child Scholarship Award. Seeing the passion all the candidates have for food is wonderful, and I truly hope this is the start of an exciting careerfor each of them. Bianca-Tia Mesuria is a worthy winner, and starting her journey with Le Cordon Bleu, I am sure she is set for success!”
This year’s prize aims to provide aspiring food entrepreneurs with the essential skills for business success. The prize, worth over £40,000, includes a place on Le Cordon Bleu’s Diplôme de Pâtisserie, recognised globally as one of the most respected culinary qualifications in pastry and baking; a three month Le Cordon Bleu Diploma in Culinary Management; an internship at the iconic Savoy Hotel; and 12 months luxury accommodation provided by Londonist.
The uniqueness of this prize is the holistic view it offers the winner when it comes to education but also hands on industry experience. Le Cordon Bleu London have partnered with some of their hugely successful alumni (including Luiz Hara; Georgia Green; Dhruv Mittal and Evelina Ogorzalek) who, having taken the brave steps to change their own career paths, will now offer one-to-one mentorship of Bianca-Tia to share their own learnings and experiences in building thriving food businesses.
Bianca-Tia will also receive an exclusive prize from Churchill, the leading manufacturer of innovative tableware, as well as a 12-month membership with The Federation of Small Businesses (FSB) and tickets to The Business Show.
Culinary Arts Director at Le Cordon Bleu London, Chef Emil Minev, commented;
“We are always staggered at the quality (and quantity!) of entries for the Julia Child Scholarship, and this year was no exception. The uniqueness of this prize is that it provides a 360 view of the industry, highlighting the infinite possibilities of having a career in the food world.”
The standard of entries for 2019 was impressively high, and so second place and third place runners-up were announced as Kirsty Massa from Sandwich, Kent and Elizabeth Melia from Liverpool. Both will receive high-performance kitchen knives from Zwilling.
