Entries open for The Roux Scholarship 2026
The Roux Family are delighted to reveal the entry details of The Roux Scholarship 2026, which showcases some of the UK’s best ingredients: Devon White slow grown, free-range chicken, its livers, plus leeks. This year’s competition also sees two outstanding chefs join the judging panel: Lisa Goodwin-Allen of Northcote and Roux Scholar 2011 Mark Birchall, who bring their talent and expertise from Lancashire, one of the UK’s most dynamic culinary regions.
The Scholarship is also delighted to welcome three new sponsors: Agrimontana, which supplies excellent fruit and nut produce from Italy; Allan Reeder, suppliers of high-quality dairy produce; and the excellent Cornish Sea Salt. Entries open today.
Recipe challenge 2026
The Roux Scholarship 2026 competition invites chefs to create a recipe for four people based on the following ingredients and criteria:
- One Devon White slow grown, free-range chicken, eviscerated and weighing between 1.4kg and 1.8kg (maximum 2kg).
- In addition, use 200g chicken livers, along with two simple or composed garnishes/accompaniments. One must be predominantly leek-based, with leeks as the main ingredient and flavour focus; the other can be a garnish or accompaniment of your choice. One of these may be served separately, if preferred.
- A sauce must accompany the dish.
- The total cost of the complete dish should not exceed £25.00 per portion.
Entrants have until midnight (11.59pm) on Monday 19th January 2026 to submit their recipes via the online application system. Chefs should be aware that the first step of the application is to register their entry via the website. If they meet the application criteria (eg. age, UK resident, correct qualifications, as checked by our Institute of Hospitality partner), they will be sent the invitation to complete the online recipe application form. For additional rules and stipulations, see the rules.
Chairman Alain Roux said: “This year’s brief celebrates the subtle art of precision and restraint. The Devon White free-range chicken, slow grown for depth of flavour, is a beautiful canvas for showcasing classical skill and creativity in equal measure. The inclusion of chicken livers challenges chefs to honour the bird in its entirety, encouraging boldness and finesse. The leek component demands care to draw out its sweetness and subtle earthiness without overpowering the dish. With two garnishes or accompaniments, and a sauce needed to tie it all together, this task is about balance, respect for ingredients, and a clear culinary voice. We’re looking for dishes that are grounded, technically accomplished, and truly delicious.”
Chairman Michel Roux said: “Quality chicken is an ingredient that I revere. Whether a simple roast with crisp golden skin or gently poached in a flavoursome broth, it’s delicious beyond words. But chicken has so much more to give and, with the added ingredient of liver, I’m expecting a celebration of flavours.”
Emily Roux: “I absolutely love the idea of chicken as the showcase ingredient. It’s not often seen on fine dining menus as it’s considered not ‘noble’ enough. I can’t wait to read and taste what the candidates come up with.”
New judges
We are delighted to welcome Lisa Goodwin-Allen and Mark Birchall (Roux Scholar 2011) as new judges for The Roux Scholarship. To read more about their extraordinary contribution to the UK’s culinary scene, see their judges’ pages here:
Lisa Goodwin-Allen
Chef Patron-Director, Northcote
Mark Birchall
Chef-Patron, Moor Hall Restaurant with Rooms
Important dates:
19th January 2026: Deadline for applications.
5th March 2026: Regional finalists compete, each cooking their written recipe plus a mystery basket dessert recipe challenge. Regional finals take place at University College Birmingham and University of West London. Six national finalists will be shortlisted.
13th April 2026: National Final at the Alain Roux Culinary School, at The Waterside Inn, with the award ceremony taking place at Coworth Park, Berkshire.
Ingredients photos by Jodi Hinds, with thanks to Aubrey Allen for supplying the produce.
