Spencer Metzger is our most recent winner, taking the crown of Roux Scholar in April 2019.

It was the first time 26-year-old Spencer, who is premier sous chef at The Ritz, London, had entered the competition and for the final dish finalists were asked to prepare and serve monkfish blanquette and langoustines with saffron basmati rice, garnished with seasonal vegetables and asparagus subrics. He impressed the judges by getting every element of the dish right, despite not having prepared subrics before. He said: “I really enjoyed cooking it, I really did. It was a bit stressful at times, but I was proud of what I cooked and I thought it tasted very good.” The judges wholeheartedly agreed, with Michel Roux Jr saying: “That sauce was more than very good, it was amazing! We were fighting over each other to finish it!”. In his regional final in Birmingham, he also impressed the judges with his sauce, with judge Angela Hartnett saying it was the “Best sauce she’d ever tasted”.

Spencer started his career at The Ritz, doing work experience there at 15 years old, after which he gained a position as apprentice, later working his way up to sous chef. In 2016, Spencer left to spend a year working at L’Enclume in Cartmel as Chef de Partie, before returning to The Ritz in summer 2017.

Like many chefs who have qualified in the Roux Scholarship finals, Spencer trained at Bournemouth and Poole College.

Throughout 2019, Spencer enjoyed his various prizes, including trips to Champagne with our sponsor Laurent Perrier and to Madrid with TRUEFoods. In January 2020 he jetted off to Stockholm for his three month-stage at Restaurant Frantzén. Read more about his experience here.