Mark Birchall is the Roux Scholarship 2011 winner.

Mark from L'Enclume beat off stiff competition in today's final held at The Vincent Room in Westminster Kingsway College, London, where the six competitors, were given, a 30-minute briefing by Michel Roux Senior (OBE). The contestants were tasked with creating a dish from the best end of Veal - Veal Orloff or Veal Prince Orloff a 19th century French Russian dish. The dish was served with veal Kidney Stuffed vegetables. Veal Jus Pommes Duchesse (optional).

The contestants had two and a half hours to prepare and serve the dish for four people - everything had to be made, by the chef, on the day.
Each contestant was a credit, to themselves and their operation. This is one of the most prestigious competitions in the world and by winning, Mark joins a list of some of the most talent chefs in the world.

The Staff Canteen, sends it's sincere congratulations to Mark Birchall and all the contestants and, of course, The Roux family, who are still incredibly hands on with this event and as passionate as they were 28 years ago. Congratulations to all.

Judges: Michel Roux Snr OBE, Michel Roux Jnr, Alain Roux, Brian Turner CBE, Gary Rhodes OBE, David Nichols and James Martin

Contestants

Mark Birchall, L'Enclume who was in last year's final.

Neven Vanderzee who works at Galvin at Windows with Head Chef Andre Garrett, Roux Scholar 2002

Richard Edwards from Lucknam Park Hotel & Spa, who works with Hrishikesh Desai, Roux Scholar 2009

Quinton Bennett from The Haymarket Hotel, who has previously worked with Andrew Jones, Roux Scholar 2004

Nick Whatmough, Restaurant Associates, Barclays Wealth, London

Pramod Ghadge, Restaurant Associates, London

>>> Read more about the Roux Scholarship here

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