Entries Open for The Roux Scholarship 2025

Just two weeks after the biggest names in the UK hospitality industry paid tribute to The Roux Scholarship’s founders Michel and Albert Roux at a special celebration at The Dorchester Hotel, London, the Roux Family are delighted to reveal the entry details of the 2025 competition. Entries open today and UK-resident chefs, aged 22-29, are invited to create their own recipe using a delicious range of ingredients as their first step to a potentially life-changing experience.

Recipe Challenge 2025

The Roux Scholarship 2025 competition invites chefs to create a recipe for four people using the following ingredients and criteria:

• Two whole dayboat Cornish red gurnards each weighing anywhere between 700g – 900g (maximum 1kg).
• 600g live St. Austell deep sea mussels
• Some fresh (or dried) red dulse seaweed, together with two simple or composed garnishes/accompaniments.
• One garnish/accompaniment must include parsnip and the other can be the chef’s choice. One of these can be served separately, if preferred.
• A sauce must accompany the dish.

Entrants have until midnight on Monday 20th January 2025 to submit their recipes via the online application system. As the first step of the application, chefs must register their entry via the website. If they meet the application criteria (eg. age, UK resident, correct qualifications), they will be sent the invitation to complete online the recipe application form. For additional rules and stipulations, see www.rouxscholarship.co.uk

Chairman Alain Roux said:
“With this challenge, we’re celebrating the great British seaside with some superb yet affordable ingredients; all are highly versatile, seasonal and sustainable. The trick will be to carefully balance the delicate, distinct, clean flavours of the gurnard and mussels with the earthy, sweet parsnip and seemingly more exotic red dulse. We’re looking to be inspired and delighted by some delicious, creative dishes.”

Chairman Michel Roux Jr said:
“Gurnard is such a wonderful fish to cook with. Its meaty, firm texture means it can handle bold flavours and different styles of cooking. Mussels, parsnips and red dulce open up a kaleidoscope of possibilities to accompany it.”

Celebration of the 40th anniversary of The Roux Scholarship and the lives of its founders Michel and Albert Roux

The celebrations of the competition’s 40th anniversary culminated with a reception for the Roux Family’s friends and industry colleagues at The Dorchester on 21st October 2024, during which the Roux Family, their friends and colleagues, paid tribute to the extraordinary legacy of Michel and Albert Roux.

The evening began with a special photograph at the front of the hotel with Roux Scholars and judges, all wearing brand new chefs’ jackets embroidered with The Roux Scholarship’s 40th anniversary logo, kindly provided by Bragard UK; 28 Scholars came for the event, the most that has ever gathered for one occasion.

With champagne flowing, courtesy of Champagne Laurent-Perrier, and delicious canapés prepared by The Dorchester’s Culinary Director Martyn Nail and his brigade, guests enjoyed a convivial evening in the hotel’s exquisite ballroom. Guests included former Prime Minister Theresa May and her husband Philip, in whose former constituency The Waterside Inn is set; as well as the country’s leading chefs, including Anton Mosimann, Raymond Blanc, Tom Kerridge, Claude Bosi, Simon Rogan and Stephen McLaughlin, as well as restaurant critics Jay Rayner and Richard Vines, and many other friends from the hospitality industry.

As well as speeches from Alain Roux, Michel Roux Jr, Emily Roux and Maria Roux, there were moving films in which touching and entertaining archive footage was woven together with further interviews with such friends as Angela Hartnett OBE, Rowley Leigh, Richard Corrigan, Edward Asprey, Edward Griffiths CVO FIH, Silvano Giraldin, Peter Allen and David Glaser. On stage, further speeches from John Williams MBE, Matthew Fort and Mark Birchall (2011 Scholar) paid tribute to their legacy as chefs, restaurateurs and as mentors for The Roux Scholarship.

New sponsors

The Roux Scholarship is delighted to welcome two new sponsors:

Filippo Berio
Established in 1867, Filippo Berio is the UK’s most popular olive oil brand. They are passionately committed to the very best of Italy’s culinary heritage and the highly skilled art of olive oil blending.

Gratte Brothers Catering Equipment Ltd.
Specialising in the design, supply, installation and maintenance of high-quality commercial foodservice facilities across London and the UK, Gratte Brothers was established in 1948. It is a third-generation, family-owned business.

The Judges

The judging panel is as follows: Alain Roux, Michel Roux, Brian Turner CBE, Emily Roux, Sat Bains (Scholar 1999), André Garrett MCA (Scholar 2002), Simon Hulstone (Scholar 2003), Adam Smith MCA (Scholar 2012), James Martin, Clare Smyth MBE, Rachel Humphrey and Angela Hartnett OBE. The Honorary President of Judges will be announced on 11th November 2024.

Important Dates

20th January 2025: Deadline for applications.
6th March 2025: 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.
14th April 2025: National Final at The Waterside Inn Culinary School, with the award ceremony taking place at Coworth Park, Berkshire.

Prizes

• The winner will choose from two star prizes: the two-month stage at a three-star Michelin restaurant anywhere in the world, or a bespoke training plan tailored to the chef’s skills and knowledge gaps. In addition, the winner receives £6,000, to support their career development as well as a host of fabulous prizes from our sponsors.

• The 2024 competition will be the fifth year 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.

• 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.

Our sponsors

The Roux Scholarship is sponsored by a number of companies, whose support is vital: Aubrey Allen Ltd, Bragard UK, Bridor (UK) Ltd, Champagne Laurent-Perrier, Coworth Park Hotel, Elle & Vire Professionnel, Filippo Berio, Flying Fish Seafoods, Global Knives, Gratte Brothers Catering Equipment Ltd, L’Unico Caffe Musetti, Regent Seven Seas Cruises, Showerings Cider, St Ewe Free Range Eggs, The Macallan, TRUEfoods Ltd, Udale Speciality Foods Ltd, and Wellocks. Their details can be found here: www.rouxscholarship.co.uk