Who will compete in the regional finals 2020/21?

The Regional Finals will see 19 chefs cook their recipes for hake, clams and leeks on 4th March 2021. They will battle it out for six places at the National Final, after the 2020 competition was postponed due to the Coronavirus pandemic. The first reserve Connor Wilson (The Traddock North Yorkshire) will compete as the 19th regional finalist, as he stepped in when one finalist was unable to compete on the original 2020 dates due to lockdown restrictions and it was unfair to ask him to resume his place as a reserve. When selecting the finalists, Chairmen Alain Roux and Michel Roux Jr were delighted to see such a high level of talent among the applications. The successful chefs come from a wide range of establishments such as luxury hotels, contract catering, successful local restaurants, and even the House of Commons, and geographically as far afield as Jersey and County Durham.

Eight of the 19 chefs have competed before: Ryan Baker from Corinthia Hotel, Scott Braithwaite from L’Enclume, Olivia Burt from Claridge’s, Michael Cruickshank from Bohemia, Benjamin Champkin and Oliver Marlow both from Roganic, Oliver Dovey from BaxterStorey, Curtis Tonge from Northcote.

The 19 chefs were selected from their paper applications and written recipes submitted anonymously to the judges, who took part in the Paper Judging day at The Waterside Inn. The 19 finalists will compete in two regional finals which will be held simultaneously on 4th March 2021 at University College Birmingham and University of West London, Ealing.

University College Birmingham

Summer Row, Birmingham, B3 1JB

University of West London

School of Hospitality & Tourism, St Mary’s Road Ealing, W5 5RF

Birmingham Judges

London Judges

Their challenge is to cook the recipe they submitted with their application, which uses one whole fresh gutted hake, weighing anywhere between 1.6kg – 1.8kg and 600g of live whole grooved carpet shell / palourde clams (ruditapes decussatus). They have to be plated together with two simple or composed garnishes/accompaniments. One of these must include leeks and the other was a garnish/accompaniment of the applicant’s choice. One of these can be served separately if preferred and a sauce has to accompany the dish. The regional finalists will have 2½ hrs to cook their dish, along with a dessert from a mystery box of ingredients given to them on the day. The judges will be looking for recipes and methods, which demonstrate the best balance of creativity, taste, style and practicality in the finished dish.

Chairman Michel Roux Jr said: “Hake is versatile, sustainable and it ticks all the boxes; you can really cook some interesting dishes with it. Also, clams, hake and leek are a great, classic combination, and you can see how the finalists have used those classic combinations and have brought in something interesting or different, such as a bit of spice, to make their recipes stand out. The ones that got through are really the ones I want to taste.

Co-Chairman Alain Roux said: “Hake is a fish that a lot of chefs use in their restaurant, so we chose it because they weren’t going to be scared of cooking with it. If you look at price and quality you can do an excellent fish dish with it, and it’s also sustainable.

There is one chef in reserve (should any finalists not be able to compete):

Nathan Cornwell, The Barn at Moor Hall, Lancashire

Fast facts:

  • Simon Rogan once again proves his excellence as a mentor with three of his chefs qualifying for the regional finals: Benjamin Champkin and Oliver Marlow both from Roganic, Scott Braithwaite from L’Enclume.
  • Michael Cruickshank has the most experience competing in the Roux Scholarship, having reached the regional finals in 2016 and 2018, and the national final in 2017 and 2019.
  • Eight finalists come from establishments outside London, ranging from as far south as Jersey to County Durham in the north.
  • The range of establishments is also well-represented, with chefs coming from luxury hotels, contract catering, successful local restaurants and even the House of Commons.
  • The paper applications are judged blind, so judges don’t know their identity or their place of work.
  • The number of entries increased by 18 per cent from the 2019 competition and judges felt they were of a higher standard.
  • The judges felt that some of the applicants’ costings were inaccurate and that they should have shown closer attention to how much certain ingredients really cost.
  • The judges were also looking at cooking timings of the dishes and whether the chefs had allowed time to prepare the mystery box dessert in the regional finals.

Quotes from the judges

Scott Dineen
Sam Nash
Ricki Weston
Michael Cruickshank

“Overall there was a high standard of entries. What surprises me is that some chefs continue to underestimate the importance of their written entry. They need to consider that we judge this blind and only have what’s written down to go on. Once the names were revealed it was clear that a number of great chefs are slipping through the net because of a lack of attention to detail in the presentation and description of their dishes” Andrew Fairlie

“Several recipes shone out today with great explanations and images. Let’s hope they taste as good!” James Martin

“My first paper judging was an eye-opener of how stringently the rules are applied, it’s all judged blind so we don’t know who the entrants are. It’s exciting to know the winner will be one of these great candidates!” Sat Bains

“I’m impressed! The chefs who got through have all thought creatively about using these ingredients. Rainbow trout is an underused fish, not often seen on menus and there are some exciting ways of using jasmine rice” André Garrett

“It’s great to see a mix of modern, as well as classical, cooking techniques in the competition this year. I hope the chefs have remembered they need time to make the mystery dessert too!”  Simon Hulstone

The Challenge

This year’s challenge is to create a recipe to serve four people using one whole fresh rainbow trout weighing anywhere between 1.5 – 1.75kg (maximum 2kg) and 800g live mussels, together served plated and accompanied by two garnishes. One garnish must include jasmine rice and the other to be a garnish of choice. One of these garnishes can be served separately if preferred. A sauce must accompany the dish.

Competitors will have 2½ hrs to cook their dish, along with a dessert from a mystery box of ingredients given to them on the day.  The judges will be looking for recipes and methods, which demonstrate the best balance of creativity, taste, style and practicality in the finished dish.

“These ingredients were an inspired choice, they’ve really made the chefs think. In particular, there are some very imaginative interpretations of jasmine rice which I’m looking forward to tasting” Michel Roux Jr

“Some chefs have kept their dishes relatively simple, some are more elaborate, it’s easy to tell who has tested, tasted and refined their recipes until they work” Alain Roux