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.
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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…
Discover the advice, inspiration and information on our new website! Find out what the previous winners are doing now and their tips for excelling in one of the world's best chef competitions.
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