Roux family seek
35th Roux Scholar
Seize this challenge & it could be you…
Welcome our 3 amazing
The Roux family is privileged to welcome three highly talented, respected chefs as new judges starting with the 2018 competition…
Golden year for Luke
2017 a golden year for Roux Scholar Luke Selby as he triumphs at National Chef of the Year
Official film of 2017
Watch the story of the
Roux Scholarship 2017
New Michelin stars
Scholars Mark Birchall & Adam Smith scoop a new Michelin star each!
Roux Scholarship 2018 is now OPEN for entries
Chefs aged 22-30yrs cooking in the UK have until 31st January 2018 to applyFind out more...
Get a front row seat to the tastiest ticket in town!
Watch the 2017 Roux Scholarship Awards Ceremony live – Tune in at 7pm on Monday 10th AprilRead more...
Roux Scholarship 2017 is Launching soon...
Watch this spaceFind out more...
Winner of Roux Scholarship 2016Read 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 Now
The 2017 Roux Scholarship Finalists
Fera at Claridge’s, Mayfair, London
Bohemia, St Helier, Jersey
The Driftwood Hotel, Portscatho, Cornwall
Luca Restaurant, Clarkenwell, 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 Roux Scholarship offers the winner a career changing opportunity that is unrivalled and stretches far beyond the much coveted 3 month stage at a 3 star Michelin restaurant. That is just the start. It is what follows that really counts and the advice and guidance that the Roux family give that can make a career truly exceptional.
Past Scholarship Winners
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.