Martin Carabott is our most recent winner taking the crown of Roux Scholar in March 2018.
It was the third time Martin had been in the final, competing in both 2016 and 2017 national finals but found the 2018 competition particularly hard. “The dish was difficult, there was a lot of work needed to be done in three hours. There’s always pressure when you are watched by these superstar chefs, an added pressure. You need to be disciplined and focused,” he said afterwards. Martin – who is originally from Malta – is no stranger to competitions and has previously been a finalist in the 2016 Craft Guild of Chefs National Chef of the Year competition, having won the British Culinary Federation Chef of the Year earlier that year. In May 2014 he was awarded the Royal Academy of Culinary Arts Annual Award of Excellence, and in May 2013 he was named winner of the Club Secretaries and Managers Association Award for Culinary Excellence.
In early 2018, Martin joined 2017 Roux Scholar Luke Selby in the kitchens of Ollie Dabbous’ restaurant Hide*, which launched in April 2018 and gained its first Michelin star in the 2019 guide. Hide is set over three levels – fine dining restaurant Above, Casual Dining at Ground and a bar named Below. Martin is Senior Sous Chef at Ground, while Luke works in Above. Prior to this, Martin has worked at Luca and the Royal Automobile Club, as Senior Sous Chef in both establishments, as well as at the Michelin-starred Apsley’s restaurant, under Heinz Beck, in the Lanesborough Hotel.
While Martin enjoys his various prizes, including trips to Champagne with our sponsor Laurent Perrier and to Milan with Caffé Musetti, Michel and Alain Roux are working with Martin to arrange his main prize – three-month stage at a three-starred Michelin kitchen anywhere in the world.
This year has been a big year for Martin in other ways too, as well as winning the Roux Scholarship in March, Martin got married to Lida in June. Congratulations to Martin on all counts!