The 2017 Roux Scholarship competition is now concluded.
Alain Roux said, “I have chosen rainbow trout since it is a lovely, popular freshwater fish but often underrated and rarely seen on restaurant menus, particularly during the six months of the year when it is in season. It should be promoted more and its slightly nutty, sweet flavours and oil rich skin enjoyed more widely.”
Michel Roux Jr added “I want to see two British and sustainable ingredients that will need a delicate touch, precision and flair. I am also excited to see what the chefs are going to do with the fragrant rice.”
What advice for chefs who enter?
Michel Jr: “To Keep it light, simple and above all a dish that they would be happy to serve in their restaurant”
Alain: “My advice is to make sure the dish is appetising, keep flavours simple and defined avoiding too many combinations. Try to find the perfect match. Care must be taken not to overcook the delicate fish. And finally, practice makes perfect! Test your dish again and again on willing family and friends and listen to their feedback, making adjustments until you reach your perfect dish.”
Joint Chairmen, Alain and Michel Roux Jr lead the line up of judges and this year were joined by: James Martin, David Nicholls, Brian Turner, the first scholar Andrew Fairlie as well as previous winners Simon Hulstone (2003 scholar), Sat Bains (1999 scholar) and André Garrett (2002 scholar). Three Michelin-starred chef, Anne-Sophie Pic joined the panel as honorary president of the judges at the final.