The Roux Scholarship adds the £6,000 Mentorship Award to its long list of prizes  

With the deadline for The Roux Scholarship 2020 fast approaching, the Roux Family is delighted to announce an additional £6,000 in prize money, doubling the total available to £12,000.

The extra cash will be awarded to the winner on completion of 15 month’s service with their employer following their win. The aim is to encourage the scholar to share with their brigade the new experiences, ideas and skills learned during their three-month stage in a three-Michelin star restaurant. Should they wish to leave their job before 15 months, the £6,000 will be awarded to their employer to support the brigade’s development in other ways.

Chairman Alain Roux said: “When the winner returns to their kitchen after their stage in one of the world’s best restaurants, their experience is of enormous benefit to the whole brigade. This notion inspired our fathers to start the Scholarship 36 years ago.  Our aim with this new bonus prize is to incentivise scholars to share these fantastic skills over the subsequent 15 months to inspire and strengthen their team.  But should the scholar wish to move on sooner, then the fund will go to their employer instead, to support the brigade’s development.”

Fellow chairman Michel Roux Jr said: “The Roux Scholarship’s star prize – a stage in a three-star Michelin kitchen abroad – is a life-changing experience for our winners.  It really opens doors for them. Should they wish to take up new opportunities soon after returning, then this cash award will help the development of the employer’s brigade regardless.”

In addition to the cash prize and three-month stage in any three-star Michelin restaurant anywhere in the world, the winner of The Roux Scholarship 2020 will scoop a long list of prizes from our sponsors and supporters, as follows:

The Winner’s Establishment will receive:

The prizes for the Natoinal and Regional Finalists can be found on the website:

Competition details:

Applicants must submit a recipe via the Roux Scholarship website, before 31st January 2020, that includes:

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 their choice.  One of these can be served separately if preferred.  A sauce must accompany the dish. 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. 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. Further instructions and the rules of the competition, including maximum costings for recipe ingredients, can be found on the website

Competition dates

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.