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Matthew Wilkinson and Brian Turner |
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The battle will be fierce at the national finals of this year’s Roux Scholarship: there are three past finalists competing for the title. The six national finalists have now been selected for the 2007 Roux Scholarship, as a result of simultaneous cook offs which took place on March 8 in Birmingham and London. Past finalists who won through are Lisa Allen from Northcote Manor; Armand Sablon from Galvin at Windows, who works for 2002 Roux Scholar Andre Garrett; and Henry Vigar from La Noisette. They are joined by Christopher Golding from Nobu Berkeley; Andrew Wilson from the Capital Hotel and Matthew Wilkinson from Rudding Park Hotel in Harrogate.
According to Michel Roux junior, who judged at Thames Valley University in Ealing (along with Andrew Fairlie, David Nicholls and Heston Blumenthal), the standard was high, particularly considering the fact that veal kidneys are not easy to cook and competition was extremely intense. "We run the finals concurrently and I was constantly phoning my cousin Alain, Brian Turner and Charles Campion in Birmingham, updating on progress to ensure we selected the top six for the National Final. Eventually we chose two from the Birmingham heat (where we had six) and four from London (where we had 14). Those who were selected showed real potential, especially for this stage of the competition.
“What was also a great tester for the finalists was the range of desserts made from our mystery box of ingredients, which this year contained Fruisana fruit sugar instead of regular sugar,” he adds. “The list of ingredients had Assam tea, grapefruit and limes and we were most impressed with the creative and well prepared desserts ranging from soufflés; zabaglione; sabayon; compôtes; ice creams and pancakes, to name just a few.“
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Christopher Golding with Andrew Fairlie |
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Alain Roux, who judged at Birmingham College of Food said: “We had a very high standard and everyone was well prepared and well organized. Some rendered down the kidney fat to include as a flavour enhancer and we were presented with a good variety of well prepared veal kidneys, some sliced, some nuggets.....What was interesting was the considerable variance in portion sizes, which reflected regional differences and the style of the restaurants in which the contestants are currently working."
2007 guest judge Charles Campion said: "A very enjoyable day. There were plenty of strong flavours and impressive combinations of taste and texture. It was good to see young cooks working with classic ingredients like calves' kidneys and pasta. All the candidates were remarkably well organised and were tidy cooks - something that's not easy when you're working in a strange kitchen against the clock".
None of the regional finalists went home empty handed: they each received gifts from Global and L’Unico Caffé Musetti, plus a commemorative certificate signed by all the judges.
Those who have been selected for the national finals have already won themselves at least £750 cash towards furthering their culinary education, courtesy of the Savoy Educational Trust, a bottle of Champagne Gosset Grande Reserve, two personalised chef’s jackets from Bragard, a year’s complimentary membership of the HCIMA, registration with the Hospitality Learning Network, courtesy of Hospitality & Leisure Manpower, and a free management study unit under the Ecarus Scheme, courtesy of the European Catering Association International, a day’s butchery course, courtesy of Fairfax Meadow, a commemorative saucier from All-Clad plus a set of Global knives worth £250.
They will compete at the National Final which takes place at Mandarin Oriental Hyde Park in early April, where there are prizes galore for the Roux Scholar. Not only does he or she win the famous three month expenses paid stage at a 3-star Michelin establishment and £3,000 cash, courtesy of the Savoy Educational Trust, but they receive a week’s paid work-experience in New York, courtesy of Restaurant Associates; an expenses paid trip including travel and overnight accommodation to visit the wine cellars of Champagne Gosset at Aÿ for a guided tour of the production process, a trip for two to visit the Caffé Musetti roasting factory in Milan and a set of Global Knives to the value of £1,000.
The Scholar also becomes a member of the elite Roux Scholars’ Club, which meets on a regular basis, organises educational trips abroad, offers special privileges to members and forms a unique networking opportunity. The Scholar is also mentored by the Roux family for the rest of his/her career.
In addition to the aforementioned supporters, the Roux Scholarship is also kindly supported by a number of other companies including British Airways Inflight Service, Castello Monte Vibiano Extra Virgin Olive Oil, Caterer & Hotelkeeper, Direct Seafoods, L’Unico, Mandarin Oriental Hyde Park and Network Lifestyle Magazines.
For further information, to arrange photography, interviews etc please contact Alison Jee on
020 8744 0744, or email: roux@alisonjee.co.uk
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