'Can't believe it' - Harrison Brockington wins The Roux Scholarship 2026

Harrison Brockington has been crowned the Roux Scholar for 2026, beating five other finalists in the prestigious competition’s national final at the Alain Roux Culinary School at The Waterside Inn.

The 28-year-old, who is head chef and owner of Gather in Totnes, Devon, came through a highly competitive final, before being announced as the winner at the awards ceremony at Coworth Park.

Harrison had already shown his pedigree by reaching the national final before, but this year went one step further to take one of the UK’s most respected chef competition titles.

Shortly after being named winner, Harrison said: “I'm over the moon. I just can't believe it. I only entered this competition to see how far I could get. I never thought I could do it!”

He becomes the 42nd winner of The Roux Scholarship, with past champions including Craig Johnston, Spencer Metzger, Luke Selby, Tom Barnes, Mark Birchall, Sat Bains and Andrew Fairlie.

From Devon kitchens to Roux Scholar

Harrison is head chef and owner of Gather, the small restaurant he opened with friends in Totnes in 2019.

His cooking is rooted in local produce and foraged ingredients, reflecting the landscape around him and the wider strengths of the south west food scene.

Before opening Gather, Harrison worked in several Devon kitchens, including The Millbrook Inn, where he cooked alongside John Burton-Race. He also trained at the Michael Caines Academy at Exeter College.

His victory continues a strong run for chefs who have built their reputations outside London, with the Roux Scholarship once again highlighting the depth of talent across the UK’s regional restaurant scene.

The Roux Scholarship 2026 final challenge

For this year’s final, the six chefs were asked to create their own dish for four people inspired by the cuisine of honorary president of judges Mauro Colagreco, under the theme of a Mediterranean-inspired surf ’n’ turf.

Finalists had to make use of two whole Dover sole, two whole cuttlefish, 400g minced pork sausage meat, mushrooms, asparagus and at least one citrus fruit.

They were offered a selection of Menton lemons, bergamots, finger limes and grapefruit picked from the garden at Mauro’s three-Michelin-starred restaurant Mirazur on the Côte d’Azur, alongside a wider range of ingredients to complete their dishes.

The brief was technically demanding and conceptually layered, asking chefs not only to execute at a high level but also to capture the brightness and balance associated with Mediterranean cooking.