Inspired by a suggestion from our sponsors Flying Fish Seafoods for our March newsletter, we asked the Roux Scholars how they were cooking turbot, now that the new season is here.
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When it comes to a cooking career, the world’s flavours are there for the taking, providing inspiration and creativity, new ingredients to try and fascinating techniques to experiment with, and which will help your own style blossom.
In the first of our regular newsletters, we focus on a seasonal ingredient and ideas for preparing it. Our judge James Martin shared his recipe for partridge Pithivier.
As British restaurants reopen after lockdown and a tough year in the hospitality industry, we're all delighted to be able to book a table and enjoy a lunch or dinner cooked by the experts. As some of the country's best chefs, the Roux Scholars are delighted to be welcoming guests…
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