The regional finals take place simultaneously at:
- University of West London, School of Hospitality & Tourism, St Mary's Road
Ealing, W5 5RF
- University College Birmingham, Summer Row, Birmingham, B3 1JB
A maximum of two and a half hours cooking time is allocated at the regional final for your recipe and the dessert.
The judges will look for practical and imaginative use of the ingredients provided.
Entrants will be assessed continually while in the kitchen, by two or more judges. Marks will be awarded for culinary skills, organisation, hygiene etc.
Andrew Fairlie "For those that are chosen to cook at the regional finals, we look to see if they present what they submitted in the written paper, are they organized, do they work methodically, how do they react under pressure and most of all can they cook. That's why this is one of the most coveted competitions in Europe today."
18 Regional Finalists Announced
“There are some excellent guinea fowl recipes, ranging from great classics through to innovative modern interpretations of the ingredients.” More...
“The recipes we have selected are the work of some inspired chefs showing versatility of approach and variety of ingredients. I am looking forward to tasting the sauces in the completed dishes, to see whether they lift and complement the other ingredients and prove the perfect match.” More...
Global Knives 30th anniversary
12 Roux Scholars have joined with Global Knives to celebrate their 30th anniversary showcasing great knives & great recipes. First up is no.1 scholar & judge, Andrew Fairlie. More.
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