Following last week’s paper judging, the Roux family has announced the regional finalists for the 2015 Roux Scholarship competition.
2015 was a particularly strong year for entries. More than half of the finalists are from restaurants outside London and there is a diverse range of nationalities represented. A number of the chefs have passed through the kitchens of previous Roux Scholars. This more than anything demonstrates the true spirit of the Roux legacy where everyone involved is dedicated to inspiring the next generation of young talent.
Two regional finals will be held simultaneously on Thursday 12th March 2015, taking place at University College Birmingham and University of West London, Ealing.
The chefs competing in Birmingham:
| Harry Guy | L’Enclume, Cartmel, Cumbria |
| Tom Lawson | Rafters Restaurant, Sheffield, South Yorkshire |
| Richard Pascoe | The Feversham Arms Hotel, Helmsley, North Yorkshire |
| Ben Queen-Fryer | The Coach House Café & Bistro, Ulverston, Cumbria |
| Sam Rush | The Banningham Crown, Banningham, Norfolk |
| Dion Wyn Jones | Crewe Hall Hotel, Crewe, Cheshire |
Judges: Alain Roux, Angela Hartnett and Steve Love (Roux Scholar 1997).
The chefs competing in London:
| James Devine | Black Cat Restaurant, Ballygawley, Co Tyrone |
| Scott Dineen | Goldman Sachs, (BaxterStorey), London |
| Gavin Edney | Cliveden House, Taplow, Berkshire |
| Luke Fouracre | Burford Bridge Hotel, Dorking, Surrey |
| Sabrina Gidda | Freshfields Bruckhaus Deringer, (Restaurant Associates), London |
| Ollie Hay | Clifford Chance (Restaurant Associates), London |
| Win Hai Lau | The Shepherd & Dog, Stowmarket, Suffolk |
| Daniel Lee | JP Morgan, (Aramark), London |
| Jozef Rogulski | The Stafford Hotel, London |
| David Salt | Allen and Overy, (Searcy’s), London |
| Sushant Sanzgiri | Hilton Hotel, Kensington, London |
| Ian Scaramuzza | Hibiscus Restaurant, London |
Judges: Michel Roux Jr, Andrew Fairlie and David Nicholls.
The challenge
This year’s challenge is to create a recipe to serve four people, using two whole guinea fowl (with or without giblets), weighing anywhere between 1.2kg – 1.6 kg plus 200g chicken livers, trimmed; served together, plated and accompanied by two garnishes. One garnish must include spinach leaves and the other to be a garnish of the chef’s choice. A sauce must accompany the dish.
Competitors will have 2½ hrs to cook their dish, along with a dessert from a mystery box of ingredients given to them on the day. The judges will be looking for those recipes and methods, which demonstrate the best balance of creativity, taste, style and practicality in the finished dish.
National final – Monday 30th March 2015
Six winners selected from across the two regional finals will go through to the national final, which takes place at Westminster Kingsway College, London. The 2015 Roux Scholar will be announced at an awards ceremony held at The Mandarin Oriental, Hyde Park, London the same evening.
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