The Roux Scholarship 2026 finalists revealed

Six chefs have secured their places in the Roux Scholarship 2026 national final following the regional cook-offs held in London and Birmingham.

The competition saw 18 regional finalists, aged between 23 and 29, tasked with preparing a dish using Devon White slow-grown chicken, chicken livers and leeks, alongside a mystery box dessert inspired by île flottante.

Judges including Michel Roux Jr, Alain Roux, Angela Hartnett and Mark Birchall assessed the dishes, looking for the best balance of creativity, technique and flavour. Contestants had two-and-a-half hours to complete both courses, with the judging panel particularly focused on sauce work, execution and kitchen efficiency.

Four of the six chefs progressing to the final have reached this stage before, highlighting the competition’s demanding standards and the persistence required to succeed.

The Roux Scholarship 2026 finalists

The chefs advancing to the national final are:

Liam Anderson, head chef at Midsummer House in Cambridge:

“I feel really good about getting through. It was a tough afternoon and a few things didn’t go as well as I practised, but I got there in the end. I was pretty happy with my dessert.”

Harrison Brockington, head chef at Gather in Totnes, Devon:

“There were a few things I think I could have done better, but I’m chuffed to bits to get through to the final.”

Jordon Powell, head chef at Chalk Restaurant in West Sussex:

“Overall I was really happy with how the cook-off went . Incorporating the mystery basket dessert into my timings was a challenge, but I managed to adapt and everything came together well in the end and I was finished on time.”

Oliver Robinson, senior sous chef at Coworth Park in Berkshire:

“As always it was an amazing group of chefs to cook alongside and it was nice seeing everyone again. I feel incredibly proud to have got through to the national final and I’m looking forward to what the competition will bring.”

Nikoletta Theofylaktidou, senior sous chef fine dining at Restaurant Associates in London:

"The cook-off was great. It was good to see some familiar faces again. I believe my execution for all my components for my main dish went well and I really enjoyed making the mystery dessert this year.”

George Wintle, senior chef de partie at Trinity in London:

“I felt in control of the cooking for the most part. Having the judges in the room definitely adds a layer of pressure, but that’s part of what makes competitions like The Roux Scholarship so special. You have to embrace that environment and stay focused on executing the fundamentals well.”

James Rodgers, of Coworth Park, was named as reserve.

Both Liam Anderson and Nikoletta Theofylaktidou return to the national final for the second year running after reaching the same stage in 2025.

Last year’s Roux Scholar title was won by Craig Johnston of Angler, who impressed the judges in the final held at The Waterside Inn.

Judges praise sauces and technique

Judging at the University of West London, Michel Roux Jr said: “I was very impressed by all the chicken dishes, but for me the highlight was the sauces. The sauces are the backbone of a good dish, and those who really perfected theirs really stood out.”

Emily Roux added: “All of the regional finalists worked very well, they were composed and did their best. There were some great dishes, and I absolutely love île flottante, so I was generously served.”

Meanwhile in Birmingham, Alain Roux said he was surprised many chefs selected similar ingredients from the mystery box.

“There was so much to choose from,” he explained. “Some chefs played it safe, but their dishes did taste good.”

Roux Scholar Sat Bains, who also judged the Birmingham heat, praised the quality of the cooking.

“Some of the chicken dishes were cooked beautifully and very well-seasoned,” he said. “One of the winning desserts, the île flottante, was spot on with the right sweetness and acidity from the rhubarb.”