Roux Brew shortlist drawn up

The  Staff Canteen

The Staff Canteen

Editor 3rd March 2014
Michel Roux Jr has whittled down five brews to choose from in his quest to find the new suppliers for ‘Roux Brew’. A high profile judging panel including Michel, Albert Roux, head sommelier at Le Gavroche David Galetti, Gregg Wallace, Silvano Giraldin, head chef at Le Gavroche Rachel Humphrey and Luke Finegan, sous chef at Roux at Parliament Square, have completed round one of the judging process and picked out the ones they felt stood out with varied flavours and styles. Michel said: “We were amazed at the complexity and originality of the beers that were entered into the competition, but we drew up our shortlist from those that we felt would best pair with the fresh flavours that characterise our summer menus.” 12 top London breweries, all from the London Brewers Alliance, submitted their selections but the five who have made the next stage are: Brew by Numbers – Saison – 5.6 ABV – hibiscus, chamomile, Seville orange zest, Amarillo hops, raw and malted wheat By the Horns – Pale Rye Ale – 5.2 ABV – lemongrass, lime zest, rye malt and Sorachi Ace hops Fourpure –  Belgian-style - 5.6 ABV - Belgian yeast, fresh pink grapefruit zest, fresh Sicilian Navelina orange zest, and coriander seed Hackney – Pale Ale – 5 ABV – Nelson Sauvin hops, fresh crushed gooseberry and grape infusions Windsor & Eton – Golden Ale – 5.3 ABV – locally grown (Windsor Royal estate) floor malted barley, Waimea and Saaz hops, pink peppercorns and thyme The ‘Roux Brew’ will be a special house beer to be paired with seasonal summertime food for the Michelin 2 starred Le Gavroche, and for Roux at Parliament Square and Roux at the Landau restaurants. The listing will be guaranteed from April until the end of September this year with a second competition for winter menus scheduled for the autumn. The winning brew will be announced at an event this Friday at Roux at Parliament Square.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 3rd March 2014

Roux Brew shortlist drawn up