Entries are now open

2019 Competition Age Limit. Entrants of the Roux Scholarship must be in full-time employment as a chef in the United Kingdom and be aged 22 or above, but no older than 30 years of age on 1st February 2019. For example a competitor can have their 30th birthday on 1st February (2019) and be eligible but if one day older they will be ineligible. (If your 30th birthday falls one day earlier on the 31st January 2019, or before, you will be too old).

Entrants have until midnight on Thursday 31st January 2019 to submit a recipe to serve four people using:

One short saddle of hogget, weighing between 1.8kg and 2.2kg (bone-in, breast removed, without kidneys) and using four hogget kidneys(whole, suet removed); together served plated with two ‘simple’ or ‘composed’ garnishes/accompaniments. One of them must include potato rösti and the other to be a garnish/accompaniment of your choice. One of these can be served separately if preferred.  A sauce must accompany the dish.

The 2019 challenge: to be announced on 12th November 2018

Privacy Notice

You must read the Privacy Notice and consent to The Scholarship holding your personal data in line with the Privacy Notice. Consent is to be provided in the first step of the entry process.

Rules

You must read the Rules and understand what is required if you get through to the next stages and discuss this with your manager.

Important notes:

  • Two and a half hours’ cooking time is allocated at the regional final for cooking the dish, as the recipe originally submitted and a dessert to serve four people made from a ‘mystery box’ of ingredients given on the day.
  • Competitors are not allowed to use or bring any pre-prepared stock or sauce whatsoever for the meat, vegetable or garnish/accompaniment dishes and none will be provided.
  • Contestants must provide their recipe with a full and accurate list of quantities and cost of all ingredients used, omitting the short saddle of hogget and the hogget kidneys. The cost of the short saddle of hogget will be of £14.00 per kg and the hogget kidneys £7.00 per kg.  The full total costing of the dish, without the short saddle of hogget and the hogget kidneys, should not exceed £12.00 per portion.
  • The college will provide the hogget and kidneys for those competitors successful in being selected to compete at the Regional Final.
  • At least one and a maximum of 2 photographs should accompany the recipe as part of the entry.
  • Competitors must read the rules carefully before entering and are invited to follow these top tips from the judges.

Please note you can save and edit your entry before submitting it. You will need to register your email and provide a password as part of the process. However, once you have finalised your entry and submitted it for consideration, you will not be able to edit your entry further.

Submit Your Entry Here

Alain Roux: “Hogget is an interesting ingredient, as tender as lamb but offering a deliciously rich flavour. I am delighted with the challenge we have set this year on so many levels; in particular to test the butchery skills of the chefs, but also to assess their judgement and finesse to ensure the short saddle is cooked preserving the unique flavour and moistness of the cut and also the kidneys. The scope is there to prepare them in a very simple or more sophisticated way.”

Michel Roux Jr: “Hogget has a wonderful depth of flavour that can be married with a myriad of spices. The saddle is a prime cut and can be cooked in many different ways, but for me the use of the kidney will be vital.”

Joint chairmen of the judges, Alain and Michel Roux Jr are joined by an impressive line up of chefs to judge the competition: Sat Bains (1999 scholar), the first scholar, Andrew Fairlie, André Garrett (2002 scholar), Angela Hartnett, Simon Hulstone (2003 scholar), Rachel Humphrey, James Martin, Clare Smyth and vice chairman, Brian Turner.

A premier international guest chef will join the panel to judge the final; this name will be announced soon.

The judges will select the best 18 recipes from those submitted. These chefs will be invited to cook their dish and a ‘mystery box’ dessert challenge at regional finals to be held in Birmingham and London on Thursday 14th March 2019.

The final will be held in London on Monday 1st April 2019 and the winner will be announced at a prestigious award ceremony that evening at the Mandarin Oriental Hyde Park.