Entries Open for The Roux Scholarship 2027

Young chefs across the UK are being invited to apply for a life-changing opportunity, as entries open for The Roux Scholarship 2027. Their challenge is to come up with a recipe using haddock, cock crab and celeriac that sounds so delicious on paper that the Scholarship’s renowned judges will be desperate for a bite. Their reward? A place in the regional finals. From there, a chance to gain a place in the final, which takes place at the Alain Roux Culinary School. The overall winner receives a unique prize – a stage anywhere in the world as part of a tailored programme of experiences to boost the winner’s career.

Entrants have until midnight (11.59pm) on 18th January 2027 to submit their recipes via the online application system. Chefs should be aware that the first step of the application is to register their intention to enter via the website. If they meet the application criteria (eg. age, UK resident, correct qualifications, as checked by the Institute of Hospitality), they will be sent the invitation to complete the recipe online application form. For additional rules and stipulations, see https://www.rouxscholarship.co.uk/how-to-enter/rules/

Recipe challenge 2027

The Roux Scholarship 2027 competition invites chefs to create a recipe for four people based on the following ingredients and criteria:

Chairman Alain Roux said:

“These delicate yet powerful ingredients call for a skilful hand and sensitive palate to ensure a balanced dish. The crab brings delicate sweetness, the haddock a beautiful, flaky texture and celeriac an earthy elegance. Pinpoint accuracy will be required to cook the haddock to perfection. The challenge will be to ensure every element sings and earns its place on the plate.”

Chairman Michel Roux Jr said:
“Haddock is a beautiful, tasty fish that needs careful preparation and cooking to do it justice. Crab brings indulgence to the dish but also adds complexity in taste and workload! I’ll be looking for a light, respectful touch with precise seasoning.”

Emily Roux said: “For me, it’s all about celebrating exceptional British seafood. Fresh haddock will be a challenge to master thanks to its delicate texture, while brown crab offers a deeper, rich flavour. Celeriac is one of my favourite root vegetables; an earthy, subtle sweetness that should compliment the seafood beautifully.”

The Judges

The judging panel is as follows:

Chairman Alain Roux, Chairman Michel Roux Jr, Honorary Patron Brian Turner CBE, Emily Roux, Sat Bains (Scholar 1999), André Garrett MCA (Scholar 2002), Simon Hulstone (Scholar 2003), Adam Smith MCA (Scholar 2012), Mark Birchall (Scholar 2011), Lisa Goodwin-Allen, James Martin, Rachel Humphrey and Angela Hartnett OBE. The Honorary President of Judges will be announced soon.

New sponsors

The Scholarship is also delighted to welcome three new sponsors this year: Blinq, Champagne Billecart-Salmon and Lexus. For more information on their links to hospitality, see their pages on the website. https://www.rouxscholarship.co.uk/sponsors/   Important dates:

18th January 2027: Deadline for applications.

4th March 2027: 18 regional finalists compete, each cooking their application recipe plus a mystery basket dessert recipe challenge. Regional finals take place at University College Birmingham and University of West London. Six national finalists will be shortlisted.

12th April 2027: National Final at the Alain Roux Culinary School, at The Waterside Inn, with the award ceremony and dinner taking place at Coworth Park, Berkshire.

Prizes