The Roux family, whose restaurant, Le Gavroche recently retained two stars in the Michelin Guide UK 2017, have announced the launch of the Roux Scholarship 2017.

Entrants are required to submit a recipe for four using rainbow trout and mussels along with a jasmine rice garnish and another garnish of their choice.

Judge Alain Roux said: “I have chosen rainbow trout since it is a lovely, popular freshwater fish but often underrated and rarely seen on restaurant menus, particularly during the six months of the year when it is in season. It should be promoted more and its slightly nutty, sweet flavours and oil rich skin enjoyed more widely.”

Laky Zervudachi, Director of Sustainability from fish supplier Direct Seafoods, added: “Locally grown UK trout has been sadly neglected and its choice for the competition fits perfectly with today’s championing of UK produced food. Grown in crystal clear chalk stream waters it is sustainable, tasty and healthy - a great choice for chefs to demonstrate their skills.”

This year’s winner will receive £6,000 and all-expenses paid, three month stage at a three star Michelin restaurant anywhere in the world, as well as many unique prizes all related to food and hospitality.

Chefs wishing to enter are required to use one whole fresh rainbow trout weighing anywhere between 1.5 - 1.75kg (maximum 2kg) and 800g live mussels, together served plated and accompanied by two garnishes. One garnish must include jasmine rice and the other to be a garnish of their choice.

One of these garnishes can be served separately if preferred and

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a sauce must accompany the dish. This year entrants are not allowed to use or bring any pre-prepared stock or sauce for the fish, vegetable or garnish dishes and none will be provided. Full details can be found in the rules on the website that competitors must read before entering. www.rouxscholarship.co.uk

Judge Michel Roux Jr said: “I want to see two British and sustainable ingredients that will need a delicate touch, precision and flair. I am also excited to see what the chefs are going to do with the fragrant rice."

To enter you must be in full-time employment as a chef in the UK and be aged 22 years or above, but no older than 30 years on February, 1 2017. Entrants have until midnight on Tuesday, January 31, 2017 to submit their recipe.

>>> Read about last year's winners here

Alain and Michel Roux Jr will lead this year’s line-up of judges which includes James Martin, David Nicholls, Brian Turner, Andrew Fairlie, the first scholar to win the competition, as well as previous winners Simon Hulstone, Sat Bains and André Garrett. A premier international guest chef will also join the panel to judge the final and will be announced shortly.

The judges will select the best 18 recipes from those submitted and be invited to cook their dish and a ‘mystery box’ dessert challenge at regional finals to be held in Birmingham and London on Thursday, March 23, 2017.

The final will be held in London on Monday, April 10, 2017 with the winner being announced at a prestigious award ceremony at The Langham, London, that same evening.

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