Roux Scholarship 2020 is now OPEN for entries

To participate, you 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 2020. For example a competitor can have their 30th birthday on 1st February 2020 and be eligible but if one day older they will be ineligible (ie. If your 30th birthday falls one day earlier, on the 31st January 2020, or before, you will be too old).

You have until midnight on Friday 31st January 2020 to submit a recipe to serve four people using:

One whole fresh MSC labelled hake, gutted, weighing anywhere between 1.6kg – 1.8kg (maximum 2kg) and 600g live whole grooved carpet shell / palourde clams (ruditapes decussatus); together plated with two ‘simple’ or ‘composed’ garnishes/accompaniments.  One of them must include leeks and the other to be a garnish/accompaniment of the applicant’s 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:

  • Up to two and a half hours’ cooking time is allocated at the Regional Final for cooking the dish, as the recipe originally submitted. In addition, a dessert to serve four people must be made from a ‘mystery box’ of ingredients given on the day. Competitors will have two and a half hours to prepare, cook and serve both their recipe and the desert.
  • You must provide your recipe with a full and accurate list of quantities and cost of all ingredients used, omitting the cost of the whole fresh hake and live whole grooved carpet shell / palourde clams (ruditapes decussatus). The cost of the hake will be of £8.00 per kg and the clams £10.00 per kg.  Both will be provided by the college to you if you are successful in being selected to compete at the Regional Final. The full total costing of the dish, excluding the whole fresh hake and live whole grooved carpet shell / palourde clams (ruditapes decussatus), should not exceed £12.00 per portion.
  • You are not allowed to use or bring any pre-prepared stock or sauce whatsoever for the fish, vegetable or garnish / accompaniment dishes and none will be provided.
  • The use of caviar, truffles or foie gras is not permitted.
  • The judges will look favourably at efficient use of waste and leftover ingredients during the course of preparation.
  • A maximum of two photographs may accompany entries, if you feel these will enhance your entry.  This is not obligatory.
  • 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 Entries are closed

Chairman Alain Roux said: “This year, the competition is showcasing MSC certified hake, a beautiful, sustainably sourced fish local to our shores in the UK. As usual, we are setting a deceptively simple task, using three ingredients whilst testing core skills to the limit.  The key to success will depend on precise judgement to ensure a subtle balance of flavours whilst taking care not to overcook any element. I can’t wait to see what our ingenious competitors produce for us this year”.

Chairman Michel Roux Jr said: “Hake is such a delicate fish, it needs the utmost care and attention when cooking so I’m really looking forward to see what the chefs come up with. Clams and leeks are the perfect accompaniment but there is lots of scope for bold flavours with the sauce and the second garnish.”

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 19th March 2020.

The final will be held in London on Monday 6th April 2020 and the winner will be announced at a prestigious award ceremony that evening at the Mandarin Oriental Hyde Park.