Eighteen Regional Roux Scholarship Finalists Accounced

Following a meeting of the judges, Alain Roux and Michel Roux Jr have announced the regional finalists for the 2016 Roux Scholarship competition.

The regional finals will be held simultaneously on Thursday 17th March 2016

They will take place at University College Birmingham and University of West London, Ealing.

The chefs competing in Birmingham:

Joe Bailey, Greenway Hall Golf Club, Stoke-on-Trent, Staffordshire

Ben Champkin, L’Enclume, Cartmel, Cumbria

Harry Guy, Eden Hotel Collection, Stratford-Upon-Avon, Warwickshire

Adam Harper, Fischer’s, Baslow Hall, Baslow, Derbyshire

Thomas Moody, Lower Slaughter Manor, Lower Slaughter, Gloucestershire

David Scarpato, Celtic Manor Resort, Newport, South Wales

Judges are: Michel Roux Jr, André Garrett (2002 scholar) and Steve Love (1997 scholar).


The chefs competing in London:

Greg Anderson, Morston Hall, Nr Holt, Norfolk

Martin Carabott, The Royal Automobile Club, Pall Mall, London

Gregory Clarke, Midsummer House, Midsummer Common, Cambridge

Michael Cruickshank, The Montagu Arms Hotel, Beaulieu, Hampshire

Scott Dineen, Goldman Sachs, (BaxterStorey), London

Luke Fouracre, The Royal Oak Paley Street, Nr Maidenhead, Berkshire

Paul Matthews, Fieldfisher, (Vacherin), London

Dimitrios Papapanagioutou, Cliveden House, Taplow, Berkshire

Tim Peirson, Kensington Place, Kensington Church St, London

Jozef Rogulski, The Stafford Hotel, St James’s Place, London

Adam Thomason, Deloitte, (Restaurant Associates), London

Michael Thompson, Fera at Claridge’s, Mayfair, London

Judges are: Alain Roux, Andrew Fairlie, David Nicholls, Simon Hulstone (2003 scholar).

2016 was another strong year for entries. 11 of the 18 finalists are from restaurants outside London. Again many chefs have passed through the kitchens of previous Roux scholars, demonstrating the spirit of the Roux legacy in action.

Facts about the finalists:

The challenge

This year’s challenge is to create a recipe to serve four people using, one whole fresh Pollock (otherwise known as coley or saithe), gutted, weighing anywhere between 1.5 –1.75kg (maximum 2kg) and 600g live whole cockles; together served plated and accompanied by two garnishes. One garnish must include button mushrooms and the other to be a garnish of your choice. One of these garnishes can be served separately if preferred. A sauce must accompany the dish.

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.

National final – Monday 4th April 2016

Six winners selected from across the two regional finals will go through to the national final, which takes place at Westminster Kingsway College, London.  The 2016 Roux Scholar will be announced at an awards ceremony held at The Mandarin Oriental, Hyde Park, London the same evening.

Quotes from the judges

Michel Roux Jr

“This year we have an interesting mix of French classics and some modern interpretations. I’m pleased to see lots of imaginative ways to prepare Pollock, that I’m looking forward to tasting.”

Alain Roux

“It was great to have the input from our new scholar judges this year. André and Simon have great knowledge of the classics and understand the latest trends and techniques at the forefront of modern cooking. They shared the perspective of what it’s like from a competitor’s point of view and this kept the judging lively and fresh.”

Andrew Fairlie

“There was a mix of standards in the entries this year. Some chefs underestimate the importance of the written entry. Some good dishes may have been rejected because the recipes weren’t presented and described in a way that helps us picture the final dish – that’s a shame!”

Brian Turner

“A challenge was given and it was reassuring to see how many rose to the challenge – now for the tasting, the real test!”

André Garrett

“There were some common themes of brining, water baths and the use of dashi as a stock. What stood out for me was how differently these techniques were applied in the recipes. I’m curious to see what the effect will be on the taste and texture of the Pollock.”

Simon Hulstone

“There were some interesting recipes showing off good skills. I’m looking forward to tasting them alongside the desserts. This is about the whole package and I wonder if some chefs have considered the time they’ll need for their mystery box dessert. A good dessert can transform an average main course!”

Our sponsors

The Roux Scholarship is kindly sponsored by a number of companies including: Aubrey Allen, Bridor, Cactus TV, The Caterer, Direct Seafoods, Global Knives, Hildon Natural Mineral Water, Champagne Laurent-Perrier, L’Unico Caffe Musetti, Mandarin Oriental Hyde Park, Mash Purveyors Ltd, Restaurant Associates and Udale Speciality Foods Ltd.


Roux-Logo 2016 squreMore details about this year’s competition, the judges and our sponsors are available on our new website – www.rouxscholarship.co.uk