The 2017 Finalists
Martin Carabott, Luca Restaurant, Clerkenwell, London
Michael Cruickshank, Bohemia, St Helier, Jersey
Scott Dineen, BaxterStorey, London
Oliver Downey, Fera at Claridge’s, Mayfair, London
Luke Selby, Dabbous, London
Matthew Whitfield, The Driftwood Hotel, Portscatho, Cornwall
They were chosen from two regional finals, which took place simultaneously on Thursday 23rd March 2017 at the University of West London and University College Birmingham.
Facts about the finalists:
- Scott Dineen is in his fourth final, Martin Carabott is through for the second time in a row and Michael Cruickshank was in the regional final last year.
- Matthew Whitfield made it to the regional finals in 2011 and 2012, he used to work at The Montagu Arms for Matthew Tomkinson, Roux Scholar (2005).
- Oliver Downey, works for Dan Cox (2008 scholar) at Simon Rogan’s Fera at Claridge’s.
This year the challenge was to create a recipe to serve four people using a whole fresh rainbow trout and 800g live mussels, accompanied by a sauce and two garnishes, one to include jasmine rice.
Contestants had 2½ hrs to cook their dish as originally submitted along with a dessert from a list of mystery ingredients given to them on the day.