The Final will take place on Monday 30th March 2015 at Westminster Kingsway College in the heart of London.
In a special briefing by the judges, 30 minutes before the start of the competition, the six regional finalists will be given the recipe and ingredients for a main dish, either classic or modern and asked to prepare and present it.
Rules for preparation will be similar to the Regional finals.
Throughout the preparation, one or more judges will be present to award marks for culinary ability. They will also be looking for entrants to demonstrate clearly some of the more traditional culinary skills, e.g. turning a mushroom. The chef must prepare everything personally. The finished dish will be marked on presentation and taste.
In the event of a tie, candidates will be judged on their approach to five specific kitchen problems.
The winner will be announced at the awards ceremony which will take place at the Mandarin Oriental Hyde Park that same evening
18 Regional Finalists Announced
“There are some excellent guinea fowl recipes, ranging from great classics through to innovative modern interpretations of the ingredients.” More...
“The recipes we have selected are the work of some inspired chefs showing versatility of approach and variety of ingredients. I am looking forward to tasting the sauces in the completed dishes, to see whether they lift and complement the other ingredients and prove the perfect match.” More...
Global Knives 30th anniversary
12 Roux Scholars have joined with Global Knives to celebrate their 30th anniversary showcasing great knives & great recipes. First up is no.1 scholar & judge, Andrew Fairlie. More.
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