Steve Drake, 27

It was third time lucky for Steve Drake, of Drake's on the Pond in Abinger Hammer, as he cooked his way to glory and the title Roux Scholar 2001 at Claridge's. Steve, aged 27, was justifiably overcome with emotion on hearing the news that he had finally achieved his ambition. There was no way, however, that he was going to let the mantle of Roux Scholarship settle on anyone else's shoulders, if he could help it, as this was his last year of eligibility. Runner-up to the Scholar, was Leo Lehtimaki from soon-to-open Consensus in Brighton.

"I'm over the moon." enthused Steve. "I really felt that I was ready for the competition this year. It is the most fantastic opportunity in any young chef's career. My win is a great tribute to all those colleagues, friends and family who have believed in me and urged me to continue to strive for the title for the last three years."

Steve Drake & Judges

Steve is currently head chef at the privately owned Drake's on the Pond. His recipe for venison, which won him a place in the finals, is a favourite on the menu at the restaurant. Now, however, travel is on the cards as this win will give him the fantastic opportunity to not only travel to Europe, Japan and the Caribbean, but to also further his cooking skills at a three-star Michelin restaurant of his choice.

Six talented young chefs battled it out in the heat of Claridge's kitchen, with the Scholarship hotly contested from start to finish. Tensions ran high as the young finalists each cooked their dish, but Steve remained calm and was a clear winner.

The finalists each had two hours to prepare and present their version of TIMBALE DE QUEUES DE D'ECREVISSES A LA NANTUA, which has a puff pastry timbale (or vol-au-vent) and quenelles of whiting forcemeat. It is a classic Escoffier recipe. Under the eagle eyes of the renowned panel of judges, the chefs chopped, pounded and poached, each intent on achieving the demanding task of maximum impact of flavour and visual appeal, within the time and recipe constraints.

"The recipe tests a chef's ability to make a pastry case, and his skill of cooking crayfish. It also tests the mastering of the forcemeat, the texture of it and the seasoning of the classic Nantua sauce, and of course cooking the seafood. We also tested the way they put the pastry case together, and the turning of the mushrooms which tests their expertise with the knife .The accompaniment of spinach with their own personal touch was the final test." explained Michel Roux.

"The finalists all seem to understand the recipe well and each contestant's dish was well executed. The standard was very high this year, but Steve really was the clear winner."

Celebrations

As Roux Scholar 2001, Steve will receive an impressive array of prizes, including an invitation to cook and train for three months at a prestigious three-star Michelin restaurant in Europe and £2,500 cash, all courtesy of the Roux family. He will also have the rare chance to join the culinary team on board a luxury Celebrity Cruises cruiser in the Caribbean; a trip to Japan to see Global knives being manufactured; a trip to Aÿ, to visit the home of Champagne Gosset, and commemorative gifts from All-Clad and EuropFelix. In addition, the winner's establishment will receive a range of All-Clad cookware to the value of £2,000, and £2000 worth of L'Unico (Caffé Musetti.) coffee products.

The Roux Scholarship attracts interest from every facet of the industry and is widely recognised as the most prestigious competition in the UK for young chefs aged between 22-28. The judging panel comprises some of the most celebrated names in the food arena and includes Michel and Albert Roux, Frances Bissell, Victor Ceserani, Gary Rhodes, Simon Hopkinson, Brian Turner and Rick Stein. The panel is also augmented by the next generation of the Roux family with Alain Roux and Michel Roux Junior joining their respective fathers.

Brothers Albert and Michel Roux founded the scholarship 18 years ago. Since its inception it has gained acclaim as the "Crème de la Crème" of culinary competitions for young, ambitious chefs, encouraging them to aspire to greater heights. The competition is sponsored by the Savoy Educational Trust and supported by British Airways, Bragard, Claridge's, Celebrity Cruises, Global, Champagne Gosset,
Caterer & Hotelkeeper magazine, L'Unico, EuropFelix, All-Clad, and the HCIMA

THE FINALISTS

THE FINALISTS

The first stage of judging for the 2001 Roux Scholarship has now taken place. Regional finals take place on Thursday March 8 at Birmingham College of Food and Thames Valley University, Ealing, London.

The following chefs have been selected to prepare their venison recipe and a dessert in front of the judging panel in the hope that they will go through to the National Finals at Claridge's in April.