Entries for the Roux Scholarship 2015 are now open and the Roux brothers and their sons, have revealed all the details.

Entrants must use guinea fowl and chicken livers in a recipe for four, also including spinach, and judge Michel Roux Jr explained: “Guinea fowl is one of the most delicious treats when cooked with care and imagination, likewise the chicken livers can be an extravagance or disaster! I can't wait to see what the chefs are going to come up with."

Winners of the scholarship win an all-expenses paid, three-month stage at a 3 Michelin star restaurant of their choosing anywhere in the world, as well as a selection of unique prizes all related to food and hospitality. Last year’s winner Tom Barnes is currently in Belgium doing a three month stage at his chosen restaurant, Restaurant Hof Van Clefe, cooking with chef Peter Goossens.

Entrants must submit a recipe using two whole guinea fowl, with or without giblets, weighing anywhere between 1.2kg – 1.6 kg plus 200g chicken livers, trimmed. These must be served together, plated and accompanied by two garnishes. One garnish must include spinach leaves and the other can be a garnish of the entrant's

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choice.

A sauce must accompany the dish. To enter, you must be in full-time employment as a chef in the UK and be aged 22 or above, but no older than 30 on February 1, 2015. Entrants have until midnight on Friday, January 30, 2015 to submit their recipe. Judges this year, along with the Michel and Albert Roux and their sons Alain and Michel Jr, include Andrew Fairlie, the first scholar to win the competition, and top chefs Angela Hartnett, James Martin, David Nicholls, Gary Rhodes and Brian Turner.

The judges will select eighteen of the best recipe entries. These contestants will then be invited to cook their dish, along with a mystery box dessert challenge at regional finals in Birmingham and London on Thursday, March 12, 2015.

The final will be held in London on Monday, March 30, 2015, and the winner will be announced at a ceremony at The Mandarin Oriental Hotel, Hyde Park the same evening. Judge Alain Roux is looking forward to a 'good display of techniques' and said that the guinea fowl 'will suit a variety of approaches that should prove exciting'.

Click here for full details of the competition, rules and the entry process.