Following last week’s paper judging, a list of 18 regional finalists has been announced for the Roux Scholarship 2014 competition.
The successful chefs will now move forwards to two regional finals which will be held simultaneously on 20 March at University College Birmingham and University of West London, Ealing.
Chefs competing in the Birmingham regional final are: Tom Barnes, L'Enclume Restaurant, Cumbria Craig Beacham, The Elephant Restaurant, Devon Adam Jay, Murano, London Adam Rasburn, Design House Restaurant, West Yorkshire Dylan Owens, The Church Green, Cheshire Richard Pascoe, Oulton Hall, West Yorkshire
Chefs competing in the London regional final are: Sam Carter, USB Bank (Restaurant Associates), London Shane Cooke, Credit Suisse (Restaurant Associates), London Scott Dineen, Goldman Sachs (Baxterstorey), London Alex Floyd, Ashdown Park Hotel, Sussex Sabrina Gidda, AIG Group London (Restaurant Associates), London Daniel Lee, La Chapelle (Galvin Restaurants), London Daniel Miles, Lucknam Park Hotel & Spa, Wiltshire David Salt, BNY Mellon (Restaurant Associates), London James Tully, Stoke Park Hotel & Golf Club, Buckinghamshire David Wall, Le Talbooth, Milsom Hotels and Restaurants, Essex Jing Wang, Midsummer House Restaurant, Cambridgeshire David White, Barclays Wealth (ISS), London
Michel Roux Jr said: “The standard of recipes received has yet again been astounding, the creativity in method, style and presentation will make the regional finals as exciting as ever.”
Half of the entrants for this year’s competition were newcomers with a number of faces returning after last year’s exciting TV series. Many have passed through the kitchens of previous Roux Scholars which demonstrates the true spirit of the Roux legacy. Two female contestants have made the final 18, Restaurant Associates have four competitors, Tom Barnes is back after making last year’s final while Alex Lloyd works at Ashdown Park Hotel with last year’s winner Paul O’Neill.
Alain and Michel Roux Jr
Part of the judging panel for the London regional final, James Martin, said: “The standard this year was higher than ever and it was difficult to pick out the final 18. All of these names deserve their place and now the hard work starts. All I can say is beware of the dessert mystery box!”
This year’s challenge for the regional finalists is to create a recipe to serve four people using one saddle of venison ‘fallow buck’ weighing anywhere between 1.4kg-1.6kg untrimmed, to be served plated and accompanied by two garnishes. Competitors will have two and a half hours to cook their dish, along with a dessert from a mystery box of ingredients given to them on the day.
Six winners will then move through to the national final which takes place at Westminster Kingsway College London on 14 April with the Roux Scholar 2014 announced the same evening.
Alain Roux commented: “It was great to see so many imaginative and creative recipes using the saddle of ‘fallow buck’ venison. I was delighted to see some classic preparation and cooking methods used as well as some modern approaches. “One recipe even includes a hint of chocolate in the sauce, which I’m looking forward to tasting!”
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