Simon Hulstone of the Cotswold House Hotel can now call himself the Roux Scholar 2003

Simon Hulstone of the Cotswold House Hotel can now call himself the Roux Scholar 2003. This is the title that he has just been awarded at a star studded awards ceremony held tonight (31 March 2003) at The Mandarin Oriental Hyde Park in London. He now joins 19 other young chefs who have won this title and seen their career move straight into the "fast track". Simon, aged 28, had been determined to clinch this award since reaching the national finals in 2001.

“I can't believe I've actually won,” enthused Simon. “Winning this title has long been my dream and I've had a really good feeling about the competition this year. It is the most fantastic opportunity in any young chef’s career. The training alone which the Scholar is offered is totally unique and if you add to this the travel - to France, Italy, and the Caribbean - it is a dream come true for any ambitious chef."

Simon Hulstone & Judges

Simon, who comes from Devon and lives now in Gloucestershire near to his Chipping Camden employer, is currently head chef at the Cotswold House Hotel.

He has won £2,500 cash courtesy of the Savoy Educational Trust and he will have a chance to sharpen further his cookery skills with the main part of his prize - up to three months at a three-star Michelin establishment of his choice anywhere in Europe. He has also won a trip to France to visit Champagne Gosset in Aÿ; to Italy to visit Caffé Musetti and to the Caribbean with Celebrity Cruises and a collection of other fabulous prizes from supporting companies, bringing the total prize value to well in excess of £20,000.

Six talented young chefs, selected from three regional finals held simultaneously around the country on February 6, battled it out in the heat of the kitchens this afternoon at the Mandarin Oriental Hyde Park. The Scholarship was hotly contested from start to finish with tensions running high towards the end of the cooking time, as they each put the finishing touches to their dish before it underwent the scrutiny of the renowned panel of judges.

The finalists each had two hours to prepare and present their version, of a classic Escoffier recipe for “Best End of Veal with Soubise and Mornay Sauce”. Under the eagle eyes of the judges, the chefs chopped and sliced vegetables and cooked the main dish, each intent on the difficult task of achieving maximum effect with flavour and visual appeal, within the time and recipe constraints.

“The recipe is based on a classic dish, but it is full of challenges to the chef. The varying flavours which can be extracted from the list of ingredients made it the perfect test for our finalists,” explained Michel Roux.

“They all understood the recipe well and every finished dish was well executed. The standard was particularly high this year, but Simon was the obvious winner.”

As this year's Roux Scholar, as well as those prizes already mentioned, Simon receives an impressive array of prizes and commemorative gifts from All-Clad, Global Knives and EuropFelix. In addition, his establishment will receive product totalling a further £5,000 from All-Clad cookware, L’Unico (Caffé Musetti) and The Personal Catering Company.

Awards

The Roux Scholarship always attracts interest from every facet of the industry and is widely recognised as the most prestigious competition in the UK for young, experienced chefs aged between 22-30. Once a Roux Scholar, young chefs are mentored by the Roux family and join a network of other Roux Scholars who meet up regularly. The judging panel comprises some of the most celebrated names in the food arena and includes Michel and Albert Roux, Victor Ceserani, Rowley Leigh, David Nicholls, Gary Rhodes, Rick Stein and Brian Turner. The panel is now augmented by the next generation of the Roux family with Alain Roux, of the Waterside Inn, and Michel Roux Junior, from Le Gavroche, joining their respective fathers.

The Roux Brothers founded the Scholarship 20 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 All-Clad, Bragard, British Airways Inflight Service, Caterer & Hotelkeeper, Celebrity Cruises, EuropFelix, Global Knives, Champagne Gosset, the HCIMA, L’Unico Caffé Musetti, the Mandarin Oriental Hyde Park and the Personal Catering Company.

FINALISTS ANNOUNCED FOR 2003 ROUX SCHOLARSHIP

After three simultaneous regional finals, which took place on March 6 in Bath, Birmingham and London, the six national finalists have been announced for this year's Roux Scholarship. Two previous national finalists - Andrew Jones of Claridge's and Simon Hulstone from The Cotswold House Hotel - will be joined by Michael Wilson from Watersreach Restaurant in Manchester, Ben Webb from Harvey's in Bristol and Nathan Outlaw of the Vineyard at Stockcross. Last, but by no means least, is Steve Walpole from Westminster Kingsway College: the first college lecturer ever to have entered the competition in its 20 year history.

Competition was fierce at the regionals. Michel Roux, who judged at Birmingham College of Food with Rowley Leigh and Rick Stein, commented: "We had three regional finals running concurrently and the judges were constantly on the phone to update each other on progress and ensure they chose the very best six for the National Finals. The standard for this stage of the competition was genuinely exceptional this year. Mackerel is an easy fish to overcook, but the chefs who have made it through to the National Finals handled themselves well and their dishes were beautifully cooked, moist and tasty. Michael Wilson's dish was just bursting with life and what I would really call a chef's dish.” he added.

Alain Roux, of the Waterside Inn, who was at Thames Valley University in Ealing with Gary Rhodes, Victor Ceserani and David Nicholls, said: "To cook a whole fish on the bone is not easy under any circumstances. Andrew Jones' fish were cooked to perfection, which in a competition scenario is even more impressive. Steve Walpole's dish used the classic combinations of gooseberry and oatmeal - there were simple combinations of flavour and the fish was beautifully cooked."

he six finalists will compete at the National Final, which takes place at the Mandarin Oriental Hyde Park on March 31. The winner receives an impressive array of prizes including £2,500 cash, courtesy of the Savoy Educational Trust and lots of educational travel. This includes up to three months training at a three Michelin-starred establishment in Europe; a trip to the Caribbean - courtesy of Celebrity Cruises - to learn about on-board cuisine; a visit to the cellars of Champagne Gosset at Aÿ and a trip to Milan to visit the Caffé Musetti roasting factory.

And it doesn’t end there, as the Roux Scholar also wins product from Global Knives, All Clad cookware and EuropFelix, bringing the total prize cache to in excess of £20,000. The winner's establishment also benefits. It will win prizes from All-Clad, L'Unico (Caffé Musetti) and the Personal Catering Company.

In addition to prize sponsors, the Roux Scholarship is supported by British Airways Inflight Service, Bragard, Caterer and Hotelkeeper, the HCIMA and the Mandarin Oriental Hyde Park.

NATIONAL FINALISTS 2003

¨ Simon Hulstone Head Chef
(28 years old) Cotswold House Hotel, Chipping Camden

¨ Andrew Jones Senior Chef de Partie
(25 years old) Claridge's, Mayfair

¨ Nathan Outlaw Head Chef
(24 years old) The Vineyard at Stockcross

¨ Steve Walpole Chef Lecturer in Culinary Arts
(28 years old) Westminster Kingsway College, London

¨ Ben Webb Junior Sous Chef
(22 years old) Harvey's Restaurant, Bristol

¨ Michael Wilson Sous Chef
(28 years old) Watersreach Restaurant, Manchester

REGIONAL FINALISTS ANNOUNCED FROM RECORD ENTRY LEVEL FOR ROUX SCHOLARSHIP

An entry level that has been unprecedented in recent years has been recorded for this year's Roux Scholarship. The judging panel has now convened and selected mackerel recipes from a total of 18 regional finalists who will now take part in three regional heats in London, Bath and Birmingham on 6 March. From these, a final total of six will be selected to go through to the National Final at the Mandarin Oriental Hyde Park at the end of March. The list of regional finalists includes one former regional and three past national finalists: Nathan Outlaw of the Vineyard at Stockcross, Simon Hulstone of Cotswold House Hotel, Andrew Jones of Claridges and Brett Sutton of the Holbrook House Hotel. Tensions may be running high at Holbrook House as one of Brett's brigade, James Barber, has also won through.

Ben Webb of Harvey's of Bristol, Matthew Lord of Pimpernel's in Bath, Tony Fleming of Aurora, Garry McKeckan of Aramark Offshore, Jacqueline Jenkinson of Brian Turner's Restaurant at the Crowne Plaza, David Main of Carnoustie, Paul Dive of The Greenway, Michael Wilson of Watersreach in Manchester, Robert McCune of Rudding Park Hotel in Yorkshire, Lee Clarke of UBS Warburg, Steven Walpole of Westminster Kingsway College, David Carr of The Angel Inn at Hetton and last but by no means least, Bryn Williams of Orrery who is hoping to follow in the footsteps of his head chef André Garrett, the current Roux Scholar.

"There was a fascinatingly wide range of cooking methods put forward and I think our choice of mackerel really gave our fledgling scholars a good chance to demonstrate - if only on paper at this stage - that this fish is an incredibly versatile recipe ingredient." Comments co-chairman of the judges Michel Roux "We had smoking, steaming, marinating, brandade, grilling, roasting, curing, escabeche and en papillote…..to name but a few of the cooking methods. The standard and level of entries this year was particularly high and it is also encouraging to see lots of new names as well of course as some of our past competitors who are determined to clinch the contest this year.

"The first part of the judging is always completely "blind": the judges do not have any idea whose recipe they are judging on paper and we just have numbers to identify the entries. It was, as usual, clear to us all though, which entrants have really thought about and tested their recipes before submitting them. We are looking forward to tasting them at the regional finals. In addition to cooking their mackerel recipe, each contestant will be asked to prepare a dessert from a box of ingredients, which is only given to them half an hour before the competition starts." He adds.
This year's judging panel is augmented by David Nicholls of the Mandarin Oriental Hyde Park, and this year's guest judge is Rowley Leigh of Kensington Place. They join Albert and Michel Roux, chairman of the judges, their respective sons Michel Junior and Alain, Victor Ceserani, Brian Turner, Gary Rhodes and Rick Stein.

The 2003 Roux Scholar will win £2,500 cash, courtesy of sponsor the Savoy Educational Trust, plus lots of travel: A stage of up to three months at a three Michelin starred establishment in Europe; a trip to the Caribbean, courtesy of Celebrity Cruises to learn about on-board cuisine; a visit to the cellars of Champagne Gosset at Aÿ and a trip to Milan to visit the Caffe Musetti roasting factory. Add to this the prizes of product from Global Knives, All-Clad cookware and EuropFelix, and the Roux Scholar 2003 will have a prize cache worth in excess of £20,000. In addition, the winner’s establishment will receive products worth a total of £5,000 from All-Clad cookware, L’Unico (Caffé Musetti) and The Personal Catering Company.

The competition is sponsored by The Savoy Educational Trust and supported by British Airways Inflight Service, Bragard, the Mandarin Oriental Hyde Park, Celebrity Cruises, Global Knives, Champagne Gosset, Caterer & Hotelkeeper magazine, L’Unico, EuropFelix, Celebrity Cruises, All-Clad, The Personal Catering Company and the HCIMA

2003 ROUX SCHOLARSHIP DISHES UP MACKEREL

Mackerel is the order of the day for competitors in the 2003 Roux Scholarship. Entrants are initially being asked to submit a recipe for four people using mackerel plus two garnishes. "It's good to see mackerel being used again. " says Rick Stein, one of the judges "A vital part of a healthy diet, it's one of my favourite fish to eat and is really good value. Bewilderingly, it is a rather under-rated fish. It will be fascinating to read the chefs' recipes." The first stage of this competition is judged blind, with the details of entrants only being divulged once the regional finalist stage has been reached.

The 2003 Roux Scholar will win £2,500 cash, courtesy of sponsor the Savoy Educational Trust, plus lots of travel: A stage of up to three months at a three Michelin starred establishment in Europe; a trip to the Caribbean, courtesy of Celebrity Cruises to learn about on-board cuisine; a visit to the cellars of Champagne Gosset at Aÿ and a trip to Milan to visit the Caffe Musetti roasting factory. Add to this the prizes of product from Global Knives, All-Clad cookware and EuropFelix, and the Roux Scholar 2003 will have a prize cache worth in excess of £20,000.

The judging panel is augmented by David Nicholls, of the Mandarin Oriental Hyde Park, and this year's guest judge is Rowley Leigh of Kensington Place. They join Albert and Michel Roux, chairman of the judges, their respective sons Michel Junior and Alain, Victor Ceserani, Brian Turner, Gary Rhodes and Rick Stein. In addition to the aforementioned supporters, the Roux Scholarship is also kindly supported by: British Airways Inflight Service; Bragard; Caterer & Hotelkeeper; the HCIMA; the Mandarin Oriental Hyde Park and the Personal Catering Company.

ROUX SCHOLAR TO TRAIN WITH GUY SAVOY

"This year’s Roux Scholar, André Garrett, head chef at Orrery, will train with Guy Savoy at his three-Michelin starred restaurant in Paris for three months, courtesy of the Roux Scholarship and the Savoy Educational Trust, sponsor of the competition.

Savoy is not only chef/patron of his classic restaurant, but is also "a propagandist of cuisine": he has created a chain of little bistros across Paris, and he lectures on food to the Académie Française. Garrett, who impressively won the Roux Scholar title on his first year of entering, will gain invaluable knowledge and expertise from Savoy, who believes that his eponymous restaurant is an “auberge for the 21st Century."

“I am really looking forward to working with Monsieur Savoy – what a prize to win! I intend to make the most of every day.” Says Garret. “I understand the prestige attached to being a Roux Scholar, and will really make sure I live up to the name. Winning the title Roux Scholar is not just about winning the competition, it is about getting a name for yourself within the industry.”

As well as his stage with Savoy, beginning in early September, Garrett will join the culinary team on board a luxury Celebrity Cruises cruiser in the Caribbean in the New Year. He will visit Italy to see Caffé Musetti being roasted; and take a trip to Aÿ, to visit the home of Champagne Gosset. In addition, Orrery receives product to the total value of £5,000 from All-Clad cookware, L’Unico (Caffé Musetti) and The Personal Catering Company.

"We are delighted that André will do his stage with Guy," says Michel Roux "Guy is an exceptional chef, and at the very forefront of French cuisine - it is particularly fitting that our Scholar should have this unique opportunity to train with him. We will be visiting him towards the end of his stage and I really look forward to seeing him in action in Savoy's kitchens in Paris and hearing about his experiences."

In addition to the aforementioned companies, the Roux Scholarship is also supported by Bragard, British Airways Global Catering, Caterer & Hotelkeeper, EuropFelix, Global Knives, the HCIMA, and the Mandarin Oriental Hyde Park.