|
The judges have announced the line-up for the regional finals for this year’s Roux Scholarship – the 25th anniversary of the competition. There will be a total of 19 young chefs competing for a place in the finals, four of whom have been national finalists before. The judges were overwhelmed by the number of entries this year – well over 50 per cent higher than before.
“The quality of entries was better than usual, and we were delighted with the level of response.” said Michel Roux, co-chairman of the judging panel. “Lemon sole was an easier and more popular choice than last year’s veal kidneys, and entries ranged from the very simple to the extremely sophisticated.
“It was interesting to see that many of the recipes submitted involved filleting the fish – showing strong consumer appeal, but rather sad to see when a beautiful fish like lemon sole tastes so delicious when cooked on the bone. However, most entrants who did fillet the fish used the bones for stock, in order to extract maximum flavour. And, of course, the filleting process will allow them to demonstrate their knife skills at the regional finals!”
This year’s line up includes: four past national finalists, all of whom were in last year’s final (Stephen Stevens, currently at Mill House Hotel in Oxford; Matthew Wilkinson now at Martha & Vincent in Ilkley, Andrew Wilson of Gregg’s Restaurant in Sevenoaks, and Christopher Golding now at Nahm Restaurant at the Halkin Hotel, London), three past regional finalists (Daniel Cox of the fine dining division of Compass Group; Ryan Simpson of Winteringham Fields and Alastair Dale of law firm Ince & Co). It also sees four contestants with strong links to Roux Scholars: Kevin Tew of Galvin at Windows, which already boasts two Roux Scholars; Adam Pierson of Claridge’s (Andrew Jones) Ryan Simpson who formerly worked for Simon Hulstone and Irishman Kenneth Culhane who trained under James Carberry at Dublin Institute of Technology. In addition, Ryan Mcfarland of the Eastbury Hotel in Sherborne, is in the brigade of past national finalist Brett Sutton. “We are 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 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: Kenneth Culhane of The Queen’s Club, London; Anton Scoones from the De Vere Oulton Hall, Leeds; Jonathan Hayes of the Copthorne Hotel in Cardiff; Canadian Cameron Rutherford from Chewton Glen; Robert Barham from The Stafford Hotel in London; Frank Gigas from The Gleneagles Hotel; Robert Stephens of The Millenium Hotel Mayfair; Mark Birchall from L’Enclume and last, but by no means least, Stephen Thompson from 114 The Arch in Pudsey
The regional heats will take place concurrently on March 6 at Birmingham College of Food and Thames Valley University. The contestants will cook their lemon sole dish as originally submitted and be asked to prepare a dessert from a list of ingredients given to them on the day. The best six competitors will be selected to go through to the National Final, which takes place at on March 31 at Westminster Kingsway College and the result will be announced at the awards ceremony at Mandarin Oriental Hyde Park London a few weeks later.
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 restaurant critic and broadcaster Tracey MacLeod.
The Roux Scholar not only wins the renowned three month stage at a 3-star Michelin establishment, plus £5,000 cash, courtesy of the Savoy Educational Trust, which is to be used to enhance his culinary education. As well as numerous prizes from supporting companies, he 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, and 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 cheque for £1,000 to further their education, a day’s butchery course, courtesy of Fairfax Meadow, an engraved commemorative saucier from All-Clad, sets of knives from Global plus a year’s complimentary membership of the Institute of Hospitality.
In addition to the aforementioned supporters, the Roux Scholarship is also kindly supported by a number of other companies including British Airways, Castello Monte Vibiano Extra Virgin Olive Oil, Caterer & Hotelkeeper, Direct Seafoods, Fruisana Fruit Sugar, L’Unico, Mandarin Oriental Hyde Park, The Winterbourne Charitable Trust and Yes Chef! magazine.
|
