Enter The Roux Scholarship 2025
Just two weeks after the biggest names in the UK hospitality industry paid tribute to The Roux Scholarship’s founders Michel and Albert Roux at a special celebration at The Dorchester Hotel, London, the Roux Family are delighted to reveal the entry details of the 2025 competition. Entries open today and UK-resident chefs, aged 22-29, are invited to create their own recipe using a delicious range of ingredients as their first step to a potentially life-changing experience.
Recipe challenge 2025
The Roux Scholarship 2025 competition invites chefs to create a recipe for four people using the following ingredients and criteria:
- Two whole dayboat Cornish red gurnards each weighing anywhere between 700g – 900g (maximum 1kg).
- 600g live St. Austell deep sea mussels
- Some fresh (or dried) red dulse seaweed, together with two simple or composed garnishes/accompaniments.
- One garnish/accompaniment must include parsnip and the other can be the chef’s choice. One of these can be served separately, if preferred.
- A sauce must accompany the dish.
Entrants have until midnight on Monday 20th January 2025 to submit their recipes via the online application system. As the first step of the application, chefs must register their entry via the website. If they meet the application criteria (eg. age, UK resident, correct qualifications), they will be sent the invitation to complete online the recipe application form. For additional rules and stipulations, see the rules page.
Chairman Alain Roux said:
“With this challenge, we’re celebrating the great British seaside with some superb yet affordable ingredients; all are highly versatile, seasonal and sustainable. The trick will be to carefully balance the delicate, distinct, clean flavours of the gurnard and mussels with the earthy, sweet parsnip and seemingly more exotic red dulse. We’re looking to be inspired and delighted by some delicious, creative dishes.”
Chairman Michel Roux said:
“Gurnard is such a wonderful fish to cook with. Its meaty, firm texture means it can handle bold flavours and different styles of cooking. Mussels, parsnips and red dulce open up a kaleidoscope of possibilities to accompany it.”
With thanks to Flying Fish Seafoods for supplying the ingredients.
Photos @JodiHinds
Important notes:
- Two and a half hours’ cooking time is allocated at the Regional Final for cooking the dish, as the recipe originally submitted and a dessert to serve four people made from a “mystery box” of ingredients given on the day.
- Contestants must provide their recipe with a full and accurate list of quantities and cost of all ingredients used. The gurnards, mussels and dulse will be provided by the College to contestants who are successful in being selected to compete at the Regional Final.
- The total cost of the complete dish should not exceed £22.00 per portion.
- Entrants are not allowed to use or bring any pre-prepared stock or sauce whatsoever for the fish, vegetable or garnish / accompaniment dishes and none will be provided.
- The use of caviar, truffles or foie gras is not permitted.
- The judges will look favourably at efficient use of waste and leftover ingredients during the course of your preparation.
- One and a maximum of two photographs may accompany your recipe as part of your entry, if you feel these will enhance your entry. This is not obligatory.
The first step to applying for The Roux Scholarship is to read the rules to check you are eligible to apply, particularly regarding the age limit and your location.
If you fit the criteria, you can then register your entry. Please fill in this online form and our colleagues at the Institute of Hospitality will be in touch with you to send you the recipe application form.
Please contact the Institute of Hospitality for any enquiries regarding your application.
