The Roux family is delighted to launch the 2017 Roux Scholarship competition – Could You Be The Next Roux Scholar?
Who will be the next Roux Scholar?
The Roux family is delighted to launch the 2017 Roux Scholarship competition.
The winner receives £6,000 and a career changing opportunity: an all expenses paid, three month stage at
a three star Michelin restaurant anywhere in the world, as well as many unique prizes all related to food
Entrants must be in full-time employment as a chef in the UK and be aged 22 years or above, but no older
than 30 years on 1st February 2017. They have until midnight on Tuesday 31st January 2017 to submit a
recipe to serve four people, using:
One whole fresh rainbow trout weighing anywhere between 1.5 – 1.75kg (maximum 2kg) and 800g live
mussels, together served plated and accompanied by two garnishes. One garnish must include jasmine
rice 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.
Important note: Entrants are not allowed to use or bring any pre-prepared stock or sauce whatsoever for
the fish, vegetable or garnish dishes and none will be provided. A maximum of two and a half hours’
cooking time is allocated at the regional final for your recipe and a dessert to serve four people made from
a ‘mystery box’ of ingredients. Full details can be found in the rules on the website that competitors must
read before entering: www.rouxscholarship.co.uk
Alain Roux: “I have chosen rainbow trout since it is a lovely, popular freshwater fish but often underrated
and rarely seen on restaurant menus, particularly during the six months of the year when it is in season. It
should be promoted more and its slightly nutty, sweet flavours and oil rich skin enjoyed more widely.”
Michel Roux Jr: “I want to see two British and sustainable ingredients that will need a delicate touch,
precision and flair. I am also excited to see what the chefs are going to do with the fragrant rice.”
Laky Zervudachi, Director of Sustainability from fish supplier Direct Seafoods, commented: “Locally grown
UK trout has been sadly neglected and its choice for the competition fits perfectly with today’s
championing of UK produced food. Grown in crystal clear chalk stream waters it is sustainable, tasty and
healthy – a great choice for chefs to demonstrate their skills.”
Alain and Michel Roux Jr lead this year’s line up of judges which includes: James Martin, David Nicholls,
Brian Turner, the first scholar Andrew Fairlie as well as previous winners Simon Hulstone (2003 scholar),
Sat Bains (1999 scholar) and André Garrett (2002 scholar). A premier international guest chef will join the
panel to judge the final; the name will be announced soon.
The judges will select the best 18 recipes from those submitted. These chefs will be invited to cook their
dish and a ‘mystery box’ dessert challenge at regional finals to be held in Birmingham and London on
Thursday 23rd March 2017.