Following the simultaneous regional finals this week, six national finalists have been selected for this, the 25th Roux Scholarship.  Two past finalists have won through – Christopher Golding of Nahm, and Matthew Wilkinson of Martha & Vincent in Ilkley..  They will be joined at Westminster Kingsway College on March 31 by Daniel Cox from the fine dining division of Compass Group (based at UBS) Adam Peirson of Claridge’s, Ryan Simpson of Winteringham Fields and last, but by no means least, Kevin Tew from Galvin at Windows. (which already boasts two Roux Scholars in its brigade)

The regional finals took place at University College Birmingham and Thames Valley University.  The finalists prepared their recipes for lemon sole, which had been their original entry requirement.  They were also asked to produce a dessert from a box of ingredients given to them on the day itself – these ingredients included coconut, gelatine, eggs, dark chocolate, double cream, sugar and fresh raspberries.

This year’s guest judge Tracey MacLeod, Alain Roux and Brian Turner

The standard this year was exceptionally high – not only with the lemon sole recipes but particularly with the desserts – demonstrating true innovation and technical skills.  Alain Roux was constantly on the phone from Birmingham to his cousin Michel Roux junior (at TVU) to monitor progress and compare notes.  Commenting on the cook off Alain Roux said: “We both felt that the presentation this year was well above average.  The competitors have, of course, had plenty of time to practise their lemon sole recipe and perfect it.  But when we saw the standard of desserts produced – with minimal time for planning and in the tense atmosphere of the regional finals – we were most impressed.”

Eventually they chose two from the Birmingham heat (where they had eight) and four from London (where there were 11).  “Those who were selected showed real potential, especially for this stage of the competition. All the judges agreed that all the candidates were a true credit to their respective establishments. “ adds Michel Roux junior, who was assisted by Andrew Fairlie and Steve Drake, the 2001 Scholar.

This year’s guest judge Tracey MacLeod, who judged at Birmingham alongside Brian Turner and Alain Roux, commented: "All the dishes we tasted were worthy of first class restaurants. We have seen some plates which looked amazing, with a huge amount of attention paid to the visual presentation.  However the competitors we sent through to the finals were those who struck the best balance between the flavours delivered and the visual presentation."

There was a lot at stake – not least the record £5,000 cheque for the winner and £1,000 for the other finalists, courtesy of the Savoy Educational Trust.  This money is to be used to further their culinary education and past winners have used it to invest in equipment such as laptops, books, and of course to extend their knowledge of top restaurant food. 

However, none of the regional finalists went home empty handed: they each received gifts from Global Knives 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 £1000, 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, 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.

The National Finals at Westminster Kingsway College will be judged by the full judging panel* and the winner will be announced at an awards ceremony at the Mandarin Oriental Hyde Park a few weeks later.

There will be prizes galore for the 2008 Roux Scholar himself. Not only does he win the famous three month expenses paid stage at a European 3-star Michelin establishment and £5,000 cash to further their culinary education, courtesy of the Savoy Educational Trust, but he 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 for a guided tour of the production process, a trip to visit the Caffé Musetti roasting factory in Milan and a set of Global Knives to the value of £1,000. 

In addition to the aforementioned supporters, the Roux Scholarship is also generously supported by a number of other companies including British Airways, Castello Monte Vibiano Extra Virgin Olive Oil, Caterer & Hotelkeeper, Direct Seafoods, Fruisana Fruit Sugar, Mandarin Oriental Hyde Park and Yes Chef! magazine.

And finally, once a Roux Scholar, always a Roux Scholar - he 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.  He is also mentored by the Roux family for the rest of his/her career.

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