The 35th Roux Scholarship is open…

Entrants must be in full-time employment as a chef in the UK and be aged 22 or above, but no older than 30 years of age on 1st February 2018.  They have until midnight on Wednesday 31st January 2018 to submit a recipe to serve four people, using:

The 2018 challenge. Two whole gilthead sea bream (Daurade Royale), weighing anywhere between 600g – 800g each (maximum 1kg) and one variety of mollusc of your liking (shellfish with a hard non edible shell);
together served plated with two ‘simple’ or ‘composed’ garnishes/accompaniments. One must include green globe artichokes 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.

Submit Your Entry Here

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.

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 fish, vegetable or garnish/accompaniment dishes and none will be provided.
  • Chefs must provide their recipe with a full and accurate list of quantities and cost of all ingredients used, omitting the gilthead sea bream. The cost of the Gilthead sea bream will be £12.00 per kg. The full total costing of the dish, without the gilthead sea bream, should not exceed £13.00 per portion.
  • The college will provide the gilthead sea bream for those competitors successful in being selected to compete at the regional final.
  • At leastone 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.

Alain Roux: “I am particularly fond of cooking and eating gilthead sea bream, it reminds me of the “taste of summer. Widely cultivated in Europe in sea farms it is relatively affordable and a healthy choice. Incredibly versatile, elegant and refined it can be prepared in so many different ways; the succulent white flesh is well flavoured and ideal for serving whole or as fillets.”

Joint chairmen of the judges, Alain and Michel Roux Jr are joined this year 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.

Alain Roux, commenting on the three new judges joining the panel:

“The Roux family is privileged to welcome three highly talented, respected chefs as new judges starting with the 2018 competition, Rachel Humphrey, Angela Hartnett and Clare Smyth.  They are showing true leadership in giving their time and effort to inspire young chefs cooking in the UK, in particular more female chefs whose participation we hope to encourage.”

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 8th March 2018.

The final will be held in London on Monday 26th March 2018 and the winner will be announced at a prestigious award ceremony at The Langham, London, that same evening.