Recipe challenge 2023

Entries are now open for The Roux Scholarship 2023! Chefs are invited to create a recipe for four people, using the ingredients and criteria listed below, which showcase some of the best of British produce supplied by such businesses as our sponsors Aubrey Allen and Udale and Wellocks.

Michel Roux Jr said: “The Roux family love offal and it’s a really wonderful list of ingredients to cook from, coupled with a prime cut of beef this promises to be a feast for our judges.”

While Alain Roux said: “Our challenge is a real test of a chef’s skill to devise and prepare a dish that can delicately balance the complex flavours and textures of these beautiful cuts. The inclusion of chicory in the challenge is a sophisticated addition; it’s a plant that lends itself to so many different cooking methods. Again, the test will be to preserve and enhance its beauty and subtle woody flavours, to complete a stunning dish.”

• A striploin of dry-aged Heritage beef (without bones), weighing between 800g – 900g (maximum 1kg joint) cooked and served either whole or in multiple cuts.
• In addition, to use one beef offal (not veal), either heart, tongue, or kidney; together plated with two simple or composed garnishes/accompaniments. One of them must include chicory (Belgian endive) and the other can be a garnish/accompaniment of the contestant’s choice. One of these can be served separately, if preferred.
• A sauce must accompany the dish.

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 striploin ONLY (no bones) 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 meat, 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.

* Many thanks to Udale and Wellocks for supplying the produce for our photos and to Jodi Hinds for taking them so skilfully.

Entries are now closed

Please contact the Institute of Hospitality for any enquiries regarding your application.