Craig Johnston wins The Roux Scholarship 2025
Craig Johnston has won The Roux Scholarship 2025. The 29-year-old Head Chef from Angler Restaurant in London beat five other finalists in a highly challenging final cook-off held at the Alain Roux Culinary School at The Waterside Inn on Monday 14th April 2025.
Like all six finalists, it was the first time Craig has entered The Roux Scholarship, having decided to give it a try in the last year he qualifies within the age limit. On hearing the announcement at the award ceremony at Coworth Park, he said: “It’s a testament to all the chefs who have helped me along my way, I guess it’s up to you guys [the Rouxs] to help me now with my future.” Craig has previously enjoyed success as the winner of Masterchef: The Professionals in 2017.
For this year’s final, the six chefs were asked to prepare their own dish inspired by the cuisine of Honorary President of Judges Elena Arzak, centred around Wyndford Wagyu shank with bone marrow, borlotti beans and Basque-style stuffed potatoes. They had a wide choice of other ingredients with which to prepare their recipe.
Chef Elena Arzak said: “The competition is famous, serious and very important. All the finalists expressed their individual, personal identities in the dishes they cooked. That’s the future of gastronomy; the young chefs have new ideas and no limits to their creativity. There was a clear winner for me and all the judges agreed on that.” For her, the honour of being Honorary President of Judges represented a full-circle moment: “I was very happy to be asked to be a judge this year. In 1989, aged 19, I worked at Le Gavroche and the Roux family were very kind and are a very special part of my history. The Roux legacy is in my heart.”
Alain Roux said: “It’s been a very good day. Nobody made any big mistakes despite the pressure. Every year, we expect higher and higher standards, and these six chefs all deserved their place in the final. The judges discussed for a while, but we all agreed there was a clear winner.”
Michel Roux Jr said: “It was a good test and, when the theme of the task was unveiled, we saw a few of them scratching their heads and looking at reference books to understand their challenge. Pressure cookers are being used more and more again, so it was a good part of the test. Braising the beef shin in time needed a pressure cooker but no-one was late, in fact it’s probably the best year we’ve had for punctuality in serving their dishes. There were some great flavours in every plate.”
In her role as Honorary Presidents of Judges, Chef Elena Arzak led the judging panel alongside joint chairmen Alain Roux and Michel Roux Jr, who were joined by Vice-Chairman Brian Turner CBE, Emily Roux, Sat Bains (1999 scholar), André Garrett MCA (2002 Scholar), Simon Hulstone (2003 Scholar), Angela Hartnett OBE and Rachel Humphrey.
Craig was competing against the following chefs:
- Katherine Altham, from Hélène Darroze at The Connaught, London
- Liam Anderson, Midsummer House, Cambridge
- Erin Jackson Yates, Bar Valette, London
- Oliver Robinson, Coworth Park, Berkshire
- Nikoletta Theofylaktidou, Restaurant Associates, London
The winner was announced at an exclusive awards ceremony and dinner at Coworth Park, where Roux Scholar 2012 Adam Smith MCA is the Executive Chef. In attendance was a small audience comprising the finalists’ guests, sponsors and judges, with the ceremony live-streamed via The Roux Scholarship website and YouTube channel. Adam was joined in the kitchen by Frederick Forster MCA, Roux Scholar 2000, who cooked the main course, alongside Adam’s starter and dessert.
Craig will receive £6,000, with an additional £6,000 awarded if he stays with his current employer for an additional 15 months. He has a choice between two different star prizes: the invitation to cook and train under the supervision of a leading chef at a three-star Michelin restaurant anywhere in the world for up to two months; or a bespoke training programme tailored to his own ambitions, skills gaps and interests. This is in addition to an impressive list of prizes and culinary experiences provided courtesy of our sponsors and preferred partners.
