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London regional final in pictures

The 2020/2021 Regional Finals took place on 9th September 2021 after an 18-month delay due to the Coronavirus pandemic. The chefs were battling it out for six places at the National Final, at Westminster Kingsway College on 25th October 2021.

The regional final at University of West London saw 12 chefs competing, with four chefs gaining a place in the final; these were Ryan Baker, Ben Champkin, Nathan Cornwell and Oli Williamson.

The judges were Michel Roux Jr, André Garrett (Roux Scholar 2002), Brian Turner, Clare Smyth and Rachel Humphrey.

Main photo: Ryan Baker’s main dish. All photos by Jodi Hinds.

The Regional Finalists

210909_RouxRegional_11_ConorWilson_002 — Conor Wilson from The Traddock, North Yorkshire

210909_RouxRegional_8_OliviaBurt_002 — Olivia Burt from Stanley's, London

210909_RouxRegional_7_ChristosSidiropoulos_001 — Chris Sidiropolous from Pied-a-Terre, London

210909_RouxRegional_Card__042 — Oliver Dovey from BaxterStorey

210909_RouxRegional_9_ConorBird_002 — Conor Bird from the House of Commons

210909_RouxRegional_2_CaerTimberlake_003 — Caer Timberlake from Restaurant 22 in Cambridge

210909_RouxRegional_5_TobiasSmith_002 — Tobias Smith from Leathersellers, London

210909_RouxRegional_3_MichaelCruickshank_002 — Michael Cruickshank from Bohemia in Jersey

210909_RouxRegional_10_RyanBaker_003 — Ryan Baker, Maison Francois, London

210909_RouxRegional_4_BenChampkin_002 — Ben Champkin, The Newt, Somerset

210909_RouxRegional_1_OliWilliamson_002 — Oli Williamson, The Fat Duck, Bray

210909_RouxRegional_12_NathanCornwell_003 — Nathan Cornwell, The Barn at Moor Hall, Lancashire

Gallery

210909_RouxRegional_Briefing_06 — Christos Sidiropoulos during the briefing

210909_RouxRegional_Kitchen_123 — Finalist Connor Wilson and Clare Smyth

210909_RouxRegional_3_MichaelCruickshank_022 — Finalist Michael Cruickshank

210909_RouxRegional_Judges_418 — Clare Smyth and finalist Olivia Burt

210909_RouxRegional_Judges_072 — Rachel Humphrey adds up the points on the score sheet

210909_RouxRegional_Judges_132 — Deliberation about the final dishes

210909_RouxRegional_4_BenChampkin_019 — Ben Champkin's dish: hake poached in brown butter, leek & cauliflower royale, pickled Palourde clams, champagne sauce

210909_RouxRegional_7_ChristosSidiropoulos_012 — Chris Sidiropoulous' main dish. Hake in two ways: braised with leeks puree, pan-roasted leeks, clams and parsley sauce-Brandade of hake on crispy sourdough bread and capers

210909_RouxRegional_6_OliverDovey_012 — Oliver Dovey's dish: confit and roasted hake, pickled clams, leek croquette, salsify, samphire, Vin Jaune sauce

210909_RouxRegional_Briefing_38 — Michel watching the competitors write their dessert recipes

210909_RouxRegional_Kitchen_081 — Judge Rachel Humphrey and Nathan Cornwell

210909_RouxRegional_Kitchen_138 — Chef Michel and Caer Timberlake

210909_RouxRegional_Kitchen_067 — Finalist Ryan Baker and André Garrett

210909_RouxRegional_Judges_063 — André Garrett takes notes as he tastes the finalists' dishes

210909_RouxRegional_Judges_357 — Video call between Chef Michel and Chef Alain to discuss the final result

210909_RouxRegional_1_OliWilliamson_008 — Oli Williamson's dish: roasted hake, stuffed leek, clams, Alsace bacon and seaweed tuile.

210909_RouxRegional_12_NathanCornwell_154 — Nathan Cornwell's dish: roast hake with charred and pickled leek, brandade fritter, Hen of the Woods, Palourde clams and chicken sauce.

210909_RouxRegional_1_OliWilliamson_039 — Oli Williamson receiving his certificate

210909_RouxRegional_Briefing_43 — Ryan Baker writing his dessert recipe with the ingredients of the mystery box

210909_RouxRegional_9_ConorBird_023 — Finalist Conor Bird

210909_RouxRegional_Kitchen_094 — Judge André Garrett and Olivia Burt

210909_RouxRegional_Kitchen_015 — Caer Timberlake works on his dessert

210909_RouxRegional_Judges_332 — Brian Turner shares his thoughts on the best dishes

210909_RouxRegional_2_CaerTimberlake_009 — Caer Timberlake's dish: pan roasted hake loin, hake mousse, leek puree, pommes souffle, smoked saffron & clam sauce

210909_RouxRegional_8_OliviaBurt_053 — Olivia Burt's dessert

210909_RouxRegional_2_CaerTimberlake_034 — Caer Timberlake's dessert

210909_RouxRegional_4_BenChampkin_052 — Ben Champkin receives his certificate

The Challenge

Their challenge was to cook the recipe they submitted with their application, which uses one whole fresh gutted hake, weighing anywhere between 1.6kg – 1.8kg and 600g of live whole grooved carpet shell / palourde clams (ruditapes decussatus). They had to be plated together with two simple or composed garnishes/accompaniments. One of these had to include leeks and the other was a garnish/accompaniment of the applicant’s choice. One of these could be served separately if preferred and a sauce had to accompany the dish. The regional finalists had 2½ hrs to cook their dish, along with a dessert from a mystery box of ingredients given to them on the day. The judges were looking for recipes and methods, which demonstrate the best balance of creativity, taste, style and practicality in the finished dish.

The 2021 mystery box

The brief was to prepare a dessert for four people using the ingredients supplied.
One ingredient could be omitted but at least 50% of the following ingredients had to be used:

30ml Grand Marnier liqueur
400ml whole milk
150g caster sugar
200g plain flour
100g unsalted butter
4 Mandarin oranges
4 medium-sized Granny Smith apples
80 g mixed orange and lemon candied peel

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