Harrison Brockington

When Honorary President of Judges Mauro Colagreco announced the winner of The Roux Scholarship 2026 on stage at the award ceremony at Coworth Park, an expression of complete disbelief passed across Harrison Brockington's face. Speaking afterwards, he said only entered to see how far he would get and hadn't actually considered how it would feel to win. Yet after a thrilling day at the Alain Roux Culinary School at The Waterside Inn, Bray, he presented a dish that the judges unanimously loved. The brief was to create a dish informed by the cuisine of Honorary President of Judges Mauro Colagreco, ‘Mediterranean-inspired ‘Surf’n’ Turf’’ and Harrison's dish included Mediterranean-inspired Dover Sole, a pork-stuffed cuttlefish, asparagus cooked with Menton lemons and garden herbs picked from the garden at the Alain Roux Culinary School.

Harrison is head chef and owner of the small restaurant Gather in Totnes Devon, where he specialises in cooking with foraged ingredients and local produce. He worked at several Devon restaurants after graduating from the Michael Caines Academy at Exeter College.

As part of the NVQ Level 3 at Exeter College, he worked at The Grosvenor and The Grand hotels in Torquay under Chef John Burton-Race, where he learned many classic techniques. He followed Chef Burton-Race also to The Millbrook Inn, near Salcombe, before deciding in 2019 to open his own restaurant with friends and Gather was born.

Harrison competed as a National Finalist in The Roux Scholarship 2024. In 2025, his recipe wasn't selected in the blind-judged application process and, now in 2026, he proved he had what it took to win showing that chefs from any background and establishment stand a chance at winning.

Interview to follow…