New Michelin stars
for Roux Scholars
Roux Scholars and judges are celebrating after the Michelin Guide to Great Britain and Ireland 2019 saw a number of them awarded new stars, with others retaining theirs.
Martin Carabott crowned
Roux Scholar 2018
The Roux family is delighted to announce that Martin Carabott has won the 2018 Roux Scholarship
Martin Carabott crowned Roux Scholar 2018
The Roux family is delighted to announce that Martin Carabott has won the 2018 Roux Scholarship
Read more...Roux Scholarship 2018 is now OPEN for entries
Chefs aged 22-30yrs cooking in the UK have until 31st January 2018 to apply
Find out more...2016 Open For Entries!
Are you the next Roux Scholar? Entrants must be in full time employment as a chef in the UK and be aged 22 or above, but no older than 30 on 1st February 2016.
Enter NowThe 2017 Roux Scholarship Finalists
Scott Dineen
BaxterStorey, London
Oliver Downey
Fera at Claridge’s, Mayfair, London
Michael Cruickshank
Bohemia, St Helier, Jersey
Matthew Whitfield
The Driftwood Hotel, Portscatho, Cornwall
Martin Carabott
Luca Restaurant, Clarkenwell, London
Luke Selby
Dabbous, London
About the Roux Scholarship
The Roux Scholarship is the premier competition for chefs in the UK and ranks among the most prestigious in the world. However, it is far more than just a competition that ends with a prize the same year.
The Roux Scholarship offers the winner a career-changing opportunity that is unrivalled and stretches far beyond the much coveted three-month stage at a three star Michelin restaurant. That is just the start: what follows is the mentoring by the Roux Family, with advice and guidance that can make a career truly exceptional.
Past Scholarship Winners
Important Competition Dates
The Judges
A Message for Head Chefs
When we started the Roux Scholarship my brother Albert and I wanted to strengthen our brigades and we wanted to do that by sending our young chefs away so they could learn more. We hoped that when they came back they would bring with them new experiences and ideas which would make our kitchens stronger and our food better…
Thirty years later many chefs have come through the competition and gone on to greater things. The kitchens those chefs came from have got stronger and stronger. By encouraging your younger chefs to enter the competition you are doing far more than just giving a young chef a chance, you are saying something to the rest of the brigade.
