The Roux Scholarship 2012 winner is Adam Smith, The Ritz, London.
It’s a beautiful spring morning in West London at Westminster Kingsway College, as 6 nervous candidates take a 9;30am briefing from Scotland’s only 2-michelin Star Chef and original Roux Scholar Andrew Fairlie, who runs through some basic rules - read the recipe, read it again, then, read it again, as nerves will play a part, after all he should know.
At 10:00am Mr Michel Roux senior flanked by Alain Roux and Michel Roux Jnr, along with the remaining judges of Albert Roux, Sat Bains, Gary Rhodes, James Martin, David Nicholls, Brian Turner and Andrew Fairlie brief the candidates.
The six contestants are given a brief, which this year is to cook in two and half hours “Turbotin Jubilee” Whole braised Turbot, with Lobster Mousseline, scallops and caviar, garnished with artichoke bottoms and asparagus tips, served with a champagne sauce.
This year’s contestants were:Edward Attwell, Love’s Restaurant, BirminghamQuinton Bennett, The Arch, London Arbinder Dugal, Le Pont De La Tour, London Pramod Ghadge, Catlin Underwriting Agencies Ltd, Harbour & Jones, London Robert Hutchins, Rudding Park Hotel, Harrogate Adam Smith, The Ritz, London.
For The Turbot· 1 turbot of 1.5kg · 4 large Scallops · 3kg White Fish bones · 100g unsalted butter · 4 leeks · 3 Spanish onions · 2 celery sticks ·
375 ml dry white wine · 50g Kings Oscietra Caviar · I lemon · Thyme/Bayleaves/
For The Artichoke BottomsPrepare the artichoke bottoms in the usual manner and cook them in a blanc fill them with Asparagus tips
· 4 medium Artichokes · 32 small green asparagus spears · 50g plain flour · 100ml olive oil · 1 lemon · I bunch of flat leaf Parsley · 300g spinach
For The Champagne Sauce· 100g unsalted butter · 4 normal shallots · 375ml Champagne Gosset · ½ lt double cream
For The Potato Duchesse (Optional)· 5 large Desiree Potatoes · Rock Salt · 4 Eggs · 1 Bunch of chervil
The candidates are given 30 minutes to read, research and prepare the approach to cooking this “Roux Family” dish inspired by Escoffier. Each contestant, after the 30 minutes allotted time, is filed into the section on 6 work stations with five minute intervals between each one. So after 2 ½ hours of intense competition, scrutinised over by the very best chefs it comes down to just one winner and congratulations to Adam Smith, The Ritz, London
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