Who will compete in the national final 2026?
It was an exciting day in both London and Birmingham on 5th March 2026 as the 18 regional finalists cooked their dishes using Devon White chicken, chicken livers and leeks, for The Roux Scholarship’s esteemed judges, including Michel Roux Jr, Alain Roux, Angela Hartnett OBE and Mark Birchall. The chefs, all aged 23-29, were also set the task of creating a dessert focused on the theme of Île Flottante from a mystery box of 26 enticing sponsors’ ingredients, such as pistachio paste, amareno cherries and freshly picked forced rhubarb. Those who succeeded in progressing to the final impressed the judges with their individual flair, their efficient cooking techniques and minimal food waste. Four of the six have reached the National Final before.
Photos: Jodi Hinds (London) and Chloe Stuart-Bennett (Birmingham). Lead image: Oliver Robinson’s dish.
National Finalists 2026
Competing in London:
Jordon Powell (new to the competition) said: “Overall, I was really happy with how the cook off went today. Incorporating the mystery basket dessert into my timings was a challenge, but I managed to adapt and everything came together well in the end and I was finished on time. I really enjoyed cooking alongside the other competitors and the judges – it created a great atmosphere in the kitchen, and I’m still buzzing from the day.”
Oliver Robinson (previously a national finalist in 2025) said: “As always it was an amazing group of chefs to cook alongside and it was nice seeing everyone again. I feel incredibly proud to have got through to the National Final and I’m looking forward to what the competition will bring!”
Nikoletta Theofylaktidou (previously a national finalist in 2025) said: “The cook-off was great! It was good to see some familiar faces again. I believe my execution for all my components for my main dish went well and I really enjoyed making the mystery dessert this year.”
George Wintle (new to the competition) said: “I felt in control of the cooking for the most part. Having the judges in the room definitely adds a layer of pressure, but that’s part of what makes competitions like The Roux Scholarship so special. You have to embrace that environment and stay focused on executing the fundamentals well.”
Competing in Birmingham:
Chef Liam Anderson (previously a national finalist in 2025): “I feel really good about getting through. It’s been a tough afternoon, and a few things didn’t go as well as I practiced, but I got there in the end. I was pretty happy with my dessert.”
Chef Harrison Brockington (previously a national finalist in 2024): “There were a few things I think I could have done better, but I’m chuffed to bits to get through to the final.”
The Challenge
The challenge
The 18 chefs and two reserves were selected from their written recipes, using one Devon White slow grown, free-range chicken, and its chicken livers, along with two simple or composed garnishes/accompaniments one of which had to be predominantly leek-based. A sauce had to accompany the dish. The regional finalists had 2.5hrs to cook their dish, along with a dessert devised and prepared from a mystery box of ingredients given to them on the day. The judges were looking for dishes that demonstrated the best balance of creativity, taste, style and practicality.
The Mystery Box Dessert challenge
For this year’s mystery box dessert challenge finalists were tasked with making a dessert with as many or as few ingredients from the 26 items as they liked. They were guided towards making a dessert along the theme of ‘Île Flottante’ demonstrate their skills. We appreciate the excellent ingredients supplied by some of our sponsors.
1 Bourbon Madagascan vanilla pod; 300g Agrimontana semi-candied Amarena sour cherries in syrup; 100g Agrimontana San Biagio Silky pistachio paste; 200g Agrimontana candied orange paste; 200g Medjool dates, 100g shelled pistachio nuts, 2 lemons, 4 golden kiwis, 200g flaked almonds, 250g fresh Gariguettes strawberries, 4 oranges, 400g fresh rhubarb, supplied by Wellocks; 100g L’Unico Caffé Musetti Grand Cru coffee beans.
2 ltrs Cotteswold whole milk; 250ml Cotteswold double cream; 250g Wyke Farm unsalted butter; 12 medium St Ewe Rich Yolk Free Range Eggs, all provided by Allan Reeder; 125g Cornish cold smoked sea salt flakes; 200g icing sugar, 500g caster sugar, 200g plain flour, supplied by Wellocks.
500ml Filippo Berio Extra Virgin Olive Oil; 250ml Filippo Berio Gran Cru Premium Balsamic Vinegar; 250ml Filippo Berio Classic Balsamic Glaze; 100ml The Macallan Double Cask 12 Year Old Whisky, 375ml Showerings Triple Vintage Cider 6.8% vol.
Judging at the University of West London, Michel Roux Jr said: “I was very impressed by all the chicken dishes, but for me the highlight was the sauces. The sauces are the backbone of a good dish, and those who really perfected theirs really stood out.”
Judging at the University of West London, Emily Roux said: “I think all of the regional finalists worked very well, they were composed and did their best. There were some great dishes, and I absolutely love Île Flottante, so I was generously served!”
Judging at the University College Birmingham, Alain Roux said: “I was surprised how many of the chefs chose the same ingredients and flavours from the mystery box, when there was so much else to choose from. They seemed to play it safe, but their dishes did taste good.”
Judging at the University College Birmingham, Sat Bains said: “Some of the chicken dishes were cooked beautifully, very well-seasoned. And one of the winning desserts, the île flottante was spot on: the portion size, it had the right sweetness and acidity with the rhubarb.”
