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Pravin Sharma, 2006 winner with the judges |
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For the second year running there will be a total of 20 young chefs competing for a place in the finals of the Roux Scholarship. “We normally have 15 or 18 regional finalists,” says Michel Roux, co-chairman of the judging panel, “but when we looked at the number of entries, which was one of the highest in many years, and the way that so many chefs rose to our particularly challenging brief, we felt we owed it to them to give the maximum number a chance to shine at the regionals and win a place in the finals.” The brief this year was ”to submit a recipe to serve four people, using two veal kidneys cooked and served either whole or in portions. These kidneys should be served with pasta of the entrant’s choice plus one green vegetable or salad.”
While many found that it was challenging, they “grappled well with a difficult brief” according to the judges. “Veal kidneys are rarely a main ingredient and in many cases one which chefs are just not using. It was very encouraging for us to see how well they responded with this ‘forgotten’ ingredient, which is so delicious if cooked well.” Brian Turner, vice chairman of the judges, commented.
This year’s line up includes: six past national finalists, four of whom were in the 2006 final (Lisa Allen of Northcote Manor; Armand Sablon of Galvin at Windows: Henry Vigar of La Noisette; Stephen Stevens of Ynyshir Hall; Alan Irwin of Chapter Two and James Barber of The New Angel), five past regional finalists (Vincent Fayat of Ockenden Manor; Daniel Cox of the fine dining division of Compass Group; Alastair Dale, who works for City law firm Ince & Co; Andrew Wilson of the Capital Hotel; Matthew Woolf of The Ritz Hotel). It also sees three contestants from the brigades of Roux Scholars:, Armand Sablon (Andre Garrett), Mathew Woolf (Frederick Forster) and Ryan Simpson of The Elephant in Torquay (Simon Hulstone). “We are so proud of the importance that Roux Scholars and past entrants place on the competition and how this enthusiasm is passed to their colleagues.” adds Michel Roux.
As usual, the first part of the judging was "blind": the judges did not have any idea whose recipe they judged – the finalists are selected purely on the merit of their initial submission. “We are all really looking forward to tasting the recipes at the regional finals and seeing so many familiar faces of past competitors determined to try again.”he adds
Other contestants to win through are: Matthew Wilkinson of Rudding Park, Harrogate, Hrishikesh Desai of Lucknam Park, William Frankgate of Whitbread, Andrew Birch of Tanners in Plymouth, Tristan Farmer of Enverdale House Hotel, Coupar Angus, Graham Kirk of Est Est Est in Edinburgh, Christopher Golding of Nobu and last but by no means least, Jonathan Coates, who is currently between jobs.
The regional heats will take place concurrently on March 8 at Birmingham College of Food and Thames Valley University. The contestants will cook their veal kidney dish originally submitted and be asked to prepare a dessert from a list of ingredients given to them on the day. Supporting company Fruisana Fruit Sugar will be represented on this list in place of regular sugar and the contestants are being provided with supplies in advance in order to practice. The six best competitors will be selected to go through to the National Final, which takes place at Mandarin Oriental Hyde Park in early April.
This year's judging panel comprises Albert and Michel Roux, chairman of the judges, their respective sons Michel Junior and Alain, Brian Turner, Gary Rhodes, David Nicholls, Heston Blumenthal and Andrew Fairlie. Guest judge is chef and food writer Charles Campion.
The Roux Scholar, not only wins the renowned three month stage at a 3-star Michelin establishment, plus £3,000 cash, courtesy of the Savoy Educational Trust, but also receives 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, a trip for two to visit the Caffé Musetti roasting factory in Milan. The Scholar also becomes a member of the elite Roux Scholars Club, which meets on a regular basis for education trips and events, offers special privileges to members and forms a unique networking opportunity.
Each national finalist wins a day’s butchery course, courtesy of Fairfax Meadow, an engraved commemorative saucier from All-Clad and sets of knives from Global.
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 Yes Chef! magazine.
Full List of Regional finalists:
Christopher Golding Nobu Berkeley, London
Matthew Wilkinson Rudding Park, Harrogate
Ryan Simpson The Elephant, Torquay
Vincent Fayat Ockenden Manor, Cuckfield
Andrew Wilson The Capital Hotel, London
Stephen Stevens Ynyshir Hall, Wales
Armand Sablon Galvin at Windows, London
Hrishikesh Desai Lucknam Park, Colerne
Jonathan Coates London
Andrew Birch Tanners Restaurant, Plymouth
William Frankgate Whitbread Court, Beds
James Barber The New Angel, Dartmouth
Tristin Farmer Enverdale House Hotel, Coupar Angus
Henry Vigar La Noisette, London
Alastair Dale Ince & Co, London
Daniel Cox Compass UK
Alan Irwin Chapter Two, London
Matthew Woolf The Ritz Hotel, London
Graham Kirk Est, Est, Est, Edinburgh
Lisa Allen Northcote Manor, Langho
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For photographs of the competition, further information about the regional heats, or to arrange an interview, please contact Alison Jee on 020 8744 0744 or email roux@alisonjee.co.uk
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