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Matthew Tomkinson, aged 29, from Ockenden Manor in Cuckfield, West Sussex, beat five other talented young chefs to be awarded the 2005 Roux Scholarship |
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OCKENDEN MANOR MAKES CULINARY HISTORY AS ONLY ESTABLISHMENT TO BOAST TWO ROUX SCHOLARS
Culinary history was made last evening (April 4) when Matthew Tomkinson, aged 29, from Ockenden Manor in Cuckfield, West Sussex, beat five other talented young chefs to be awarded the 2005 Roux Scholarship and now Ockenden Manor is the only establishment to be able to boast not one, but two Roux Scholars. Matthew, junior sous chef, was crowned Roux Scholar 2005, in front of the culinary glitterati, at a star-studded awards ceremony at the Mandarin Oriental Hyde Park, London.
In the audience was his executive chef Martin Hadden, the 1989 Roux Scholar.
It was a night for Roux Scholars to be proud, as the runner-up prize went to 27 year old Bryn Williams of The Orrery, London whose Executive Chef André Garrett was holder of the title in 2002.
A total of six chefs, selected from two regional finals, competed in the National Final. Earlier in the day they each had just over two hours to prepare and present their version of a classic Escoffier recipe for "Lamb Navarin with Carrots and Turnips". The competition was fierce and tensions ran high as competitors were faced with the difficult challenge of achieving flavoursome and aesthetically pleasing dishes under the time and recipe constraints....and all this in front of a panel comprising Gary Rhodes, Rick Stein, Brian Turner, David Nicholls, Tamasin Day-Lewis and of course the Roux family.
"The dish was an ideal way of testing skills." explained Michel Roux.
"Initially the contestants needed to demonstrate boning skills and then two cooking methods, braising and roasting. We were also able to allow them to put their own creativity into the dish with their treatment of the best end of the lamb and the sweetbreads - this gave their classical dish a contemporary flavour. "
The audience was addressed by Michel Roux, chair of the judges, who was joined by Brian Turner paying tribute to Victor Ceserani, MBE, who has been vice chairman of the judging panel since the inception of the Scholarship in 1983. "Victor has been a driving force behind the Scholarship and now, 22 years after his "official" retirement, is stepping down" said Brian, "He is, has been, and will continue to be, an inspiration to us all, and we wish him the very best for his "secondary"
retirement."
Not only does Matthew win the renowned three month stage at a 3-star Michelin establishment, plus £2,500 cash, courtesy of the Savoy Educational Trust, but he also receives a week's paid work-experience in New York, courtesy of Restaurant Associates; an expenses paid trip including travel and overnight accommodation to visit the wine cellars of Champagne Gosset at Aÿ for a guided tour of the production process, a trip for two to visit the Caffé Musetti roasting factory in Milan and a set of Global Knives to the value of £1,000. Ockenden Manor has won a coffee machine and coffee worth £2,000 from L'Unico (Caffé Musetti).
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As Scholar, Matthew also becomes a member of the elite Roux Scholars club |
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As Scholar, Matthew also becomes a member of the elite Roux Scholars club, which meets on a regular basis, offers special privileges to members and forms a unique networking opportunity.
In addition to the aforementioned supporters, the Roux Scholarship is also kindly supported by a number of other companies including British Airways Inflight Service, Caterer & Hotelkeeper, L'Unico, Mandarin Oriental Hyde Park and Fairfax Meadows.
NATIONAL FINALISTS SELECTED FOR 2005 ROUX SCHOLARSHIP
The finalists are:
Robert Thompson – Head Chef
Winteringham Fields
Silver Street, Winteringham
Scunthorpe DN15 9PF
Gary Chang June Sing –Demi Chef de Partie
Bank Restaurant Westminster & Zander Bar
45 Buckingham Gate
London SW1E 6BS
Matthew Tomkinson - Junior Sous Chef
Martin Haddon
Historic Sussex Hotels
Ockenden Manor, Ockenden Kane
Cuckfield, West Sussex
RH17 5LD
Bryn Williams – Sous Chef
Andre Garrett
The Orrery
55 Marylebone High Street
London W1M 3AE
Alan Irwin - Sous Chef
Chapter One
Farnborough Common
Locksbottom, Farnborough
Kent BR6 8NF
Ben Webb – Sous Chef
Waldo’s at Cliveden
Cliveden House
Cliveden, Taplow, Berkshire
SL6 0JF
After simultaneous cook offs, which took place on March 3 in Birmingham and London, the six national finalists have been selected for the 2005 Roux Scholarship. It promises to be an exciting climax to the competition with a line up which will include two previous national finalists: Matthew Tomkinson from Okenden Manor and Ben Webb of Waldo’s at Cliveden. Add to that two finalists who are in the brigades of Roux Scholars (Bryn Williams of Orrery - where Andre Garrett is head chef, and Matthew Tomkinson – Martin Hadden is his group executive chef). Now add one who is the younger brother of a Roux Scholar - Robert Thompson aged just 22 of Winteringham Fields - Patrick Thompson’s brother – and all the ingredients are there for a fierce culinary battle next month. The other finalists are Gary Chang June Sing of Bank and Alan Irwin of Chapter One. The national finalists are each allocated a Roux Scholar mentor to advise them on the next stage of the competition – never in the event’s history have so many finalists had their own, natural mentors already lined up.
According to Michel Roux, who judged at Birmingham College of Food (along with his son Alain, Roux Scholar Steve Love, and guest judge Tamasin Day-Lewis), the standard was very high and competition extremely intense. "We run the finals concurrently and the judges are constantly on the phone to update each other on progress and ensure we select the top six for the National Final.” He commented. “There is also no guarantee that three will win through from each of the venues - this year two won through from the Birmingham heat and four from London. Those who were selected showed an exceptional standard for this stage of the competition.
“What was also of great interest was the range of desserts made from our mystery box of ingredients, only divulged just before the cook off. “ he adds. “This year’s list comprised classic ingredients – double cream, milk, flour, eggs, sugar, apples and a lemon. We had an amazing array of creative and well prepared desserts, including apple crème brulée, apple crumble, soufflés, crêpes, shortbread and ice creams to name just a few! The main courses used fresh crab and those chefs in particular who made it through to the National Finals handled themselves well by presenting dishes that were perfectly cooked, delicately balanced, moist, and really tasty.“
Michel Roux Junior, son of Albert, who was chair of the judges at Westminster Kingsway College (judging with Gary Rhodes, Brian Turner, Rick Stein and David Nicholls) said: “It was a really fascinating regional final – the variety of crab recipes created made judging more challenging perhaps than in other years –even Rick Stein commented that his judging skills were truly put to the test in London by the diversity and standard of the crab dishes!”
None of the regional finalists went home empty handed: they each received a knife from Global worth £40, a cafetière and coffee from L’Unico Caffé Musetti, plus a commemorative certificate signed by all the judges.
Those who have been selected for the national finals have already won themselves at least £500 cash towards furthering their culinary education, courtesy of the Savoy Educational Trust, a bottle of Champagne Gosset Grande Reserve, two personalised chef’s jackets from Bragard, a year’s complimentary membership of the HCIMA, registration with the Hospitality Learning Network, courtesy of Hospitality & Leisure Manpower, and a free management study unit under the Ecarus Scheme, courtesy of the European Catering Association International, plus a set of Global knives worth £250.
They will compete at the National Final which takes place at the Mandarin Oriental Hyde Park Hotel on April 4 where there are prizes galore for the Roux Scholar. Not only does he win the famous three month expenses paid stage at a 3-star Michelin establishment and £2,500 cash, courtesy of the Savoy Educational Trust, but he also receives a week’s paid work-experience in New York, courtesy of Restaurant Associates; an expenses paid trip including travel and overnight accommodation to visit the wine cellars of Champagne Gosset at Aÿ for a guided tour of the production process, a trip for two to visit the Caffé Musetti roasting factory in Milan, courtesy of L’Unico and a set of Global Knives to the value of £1,000. The Scholar also becomes a member of the elite Roux Scholars’ Club, which meets on a regular basis, offers special privileges to members and forms a unique networking opportunity.
In addition to the prize sponsors, the Roux Scholarship is also kindly supported by a number of other companies including British Airways Inflight Service, Caterer & Hotelkeeper, Mandarin Oriental Hyde Park and Fairfax Meadows.
RECORD NUMBER OF ROUX SCHOLARSHIP
REGIONAL FINALISTS ANNOUNCED
A total of 19 regional finalists have been selected by the judging panel for the 2005 Roux Scholarship to go through to the regional finals. This record number of regional finalists is in recognition of the extremely high standard of entries this year (past years have often seen 15 or 16 regional finalists). This year’s line up includes: two past national finalists (Ben Webb of Cliveden and Matthew Tomkinson of Ockenden Manor), five past regional finalists (Matthew Shropshall of Birmingham College of Food, Jacqueline Jenkinson of Brian Turner Restaurant at the NEC, Graham Walker of The George in Yarmouth, Bryn Williams of Orrery and Lee Clarke from the Shell Tower at Waterloo); and four from the brigades of Roux Scholars, Matthew Tomkinson of Ockenden Manor, Ethan Rodgers of Bailiffscourt Hotel in Climping and Christopher Norman of the Spread Eagle in Midhurst - all part of Historic Sussex Hotels, where Martin Hadden is executive chef and Bryn Williams of Orrery where Andre Garrett is head chef. “Add to this Robert Thompson of Winteringham Fields, whose older brother Patrick was the 1998 Scholar, and we shall have a most exciting time at the next heat.” Says Michel Roux, co-chairman of the judges.
“The standard this year was exceptional and the chosen ingredient – fresh crab – has given us some very interesting recipes. As usual, the first part of the judging is completely "blind": the judges did not have any idea whose recipe they judged – the finalists are selected purely on the merit of their initial submission.” Adds Roux. “We are all really looking forward to tasting the recipes at the regional finals. It is also very rewarding to see how many of the regional finalists have been past contestants and are determined to try again for success. “
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Rory Macdonald and judges |
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Other contestants to win through are: Gary Chang June Sing from Bank; Bradley Orchard and Daniel Cox from Restaurant Associates; Ravi Kant Rao of Rasoi Vineet Bhatia; Christopher Johnson of Tatlers in Norwich; Emil Minev from the Ritz Hotel Casino, Alan Irwin of Chapter One at Locksbottom, Kent, Rory Macdonald - formerly at The Lace Market in Nottingham but now between jobs - and last but by no means least Allan Brown from Watersreach in Manchester.
From these, a final six will be selected to go through to the National Final which takes place at the Mandarin Oriental Hyde Park in early April.
The regional finals will be held at Birmingham College of Food and Kingsway Westminster College on Thursday 3 March. In addition to cooking their crab recipe (starting with a live crab), each contestant will be asked to prepare a dessert from a mystery box of ingredients, which is only given to them half an hour before the competition starts.
This year's judging panel is augmented by guest judge Tamasin Day-Lewis, author, broadcaster and The Daily Telegraph Weekend cookery writer. She joins Albert and Michel Roux, chairman of the judges, their respective sons Michel Junior and Alain, Brian Turner, Gary Rhodes, David Nicholls and Rick Stein.
There are prizes galore for the Roux Scholar, not only does he win the renowned three month stage at a 3-star Michelin establishment, plus £2,500 cash, courtesy of the Savoy Educational Trust, but he also receives a week’s paid work-experience in New York, courtesy of Restaurant Associates; an expenses paid trip including travel and overnight accommodation to visit the wine cellars of Champagne Gosset at Aÿ for a guided tour of the production process, a trip for two to visit the Caffé Musetti roasting factory in Milan and a set of Global Knives to the value of £1,000. The Scholar also becomes a member of the elite Roux Scholars club, which meets on a regular basis, offers special privileges to members and forms a unique networking opportunity.
In addition to the aforementioned supporters, the Roux Scholarship is also kindly supported by a number of other companies including British Airways Inflight Service, Caterer & Hotelkeeper, L’Unico, Mandarin Oriental Hyde Park, Fairfax Meadows,.
Ends
For further information please contact Lorraine Calvey / Alison Jee at Golley Slater on 020 8744 2630 or email roux@golleyslater.co.uk
BIRMINGHAM REGIONAL FINALISTS
(ages in brackets)
Robert Thompson (22) Winteringham Fields
Christopher Johnson (29) Tatlers in Norwich
Rory Macdonald (22) Formely at The Lace Market Hotel, Nottingham
Christopher Norman (23) Spread Eagle in Midhurst
Matthew Tomkinson (29) Ockenden Manor
Allan Brown (29) Watersreach, Manchester
Mathew Shropshall (29) Royal Oak Kings Bromley and Birmingham College of Food
Jacqueline Jenkinson (24) Brian Turner Restaurant, Crowne Plaza, NEC
LONDON – W ESTMINSTER KINGSWAY COLLEGE
Gary Sing June Chang (23) Bank
Bradley Orchard (25) Restaurant Associates
Graham Walker (23) The George Hotel, Yarmouth IOW
Lee Clarke (29) Shell, Waterloo
Emil Minev (29) The Ritz Casino, Piccadilly
Alan Irwin (24) Chapter One, Farnborough, Kent
Daniel Cox (23) Restaurant Associates
Bryn Williams (27) Orrery, Marylebone
Ethan Rodgers (25) Bailiffscourt, Climping
Ravi Kant Rao (29) Rasoi Vineet Bhatia, Chelsea
Ben Webb (24) Cliveden, Berks
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