The Roux Scholarship 2015 final six: Richard Pascoe

The  Staff Canteen

The Staff Canteen

Editor 28th March 2015

This year's Roux Scholarship 2015 final takes place on Monday, at Westminster Kingsway College, London and there are six chefs hoping to win the prestigious title - Richard Pascoe

This time the recipe details are a complete surprise; 30 minutes before the start of the competition the finalists will be given the recipe and ingredients for a main dish, either classic or modern and asked to prepare and present it to the judges. The Staff Canteen spoke to each finalist to find out more about them, their cooking style and why they entered the competition.

richard pascoe low res

Name: Richard Pascoe

Region: North Yorkshire (originally from Brisbane, Australia)

Age: 25 Works at: The Feversham Arms Hotel, Helmsley  

Job role: Sous chef

Cooking Background: "I wanted to be a chef from a young age, I used to help out in the kitchen at home and then a school based trainee chef gave me an insight into the industry. It opened up all the endless opportunities which the industry can offer so I went for it. I made the move to England for a girl! I've been her 18 months now, I spent some time at Oulton Hall in Leeds before I moved to the Feversham Arms.

Cooking Influences: "I like things which are a bit different, I don't have one chef as an influence as everyone has their own style, techniques and views on food - I just like to gather little bits from everyone."richard pascoe 2

On The Roux Scholarship: "Back in Australia I competed in a lot of competitions and it's what I enjoy. I learned about the history and the legacy behind this competition and the Roux family and I thought I'd give it a go. It's been nerve wracking but on the base of competing you just get your head down and do what you have to do. But it's good to hear the feedback from the Rouxs and the other judges as they are the best in the industry. "There's not much I can practise for so I'm doing a lot of reading and going in with a positive mindset."

Cooking ambitions: "I don't really know. I want to do well in this competition and see what happens. I'd like to do a bit more travel and learn as much as I can along the way." 

>>> We talk to more Roux Scholarship 2015 finalists here 

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 28th March 2015

The Roux Scholarship 2015 final six: Richard Pascoe