Tom Barnes wins the Roux Scholarship 2014

The  Staff Canteen

The Staff Canteen

Editor 15th April 2014

Tom Barnes, sous chef at Simon Rogan’s two-Michelin-starred L’Enclume in Cartmel, Cumbria, has won the Roux Scholarship 2014.

He beat five other finalists who all prepared Chartreuse of quail and sweetbreads with grape sauce at a cook-off held at Westminster Kingsway, London last night.

Tom, who was a finalist in last year’s competition, was battling it out against fellow chefs Scott Dineen, Goldman Sachs (Baxterstorey), London, Sabrina Gidda, AIG Group (Restaurant Associates), London, Richard Pascoe, Oulton Hall, (De Vere Hotels) West Yorkshire, David Salt, BNY Mellon (Restaurant Associates), London, David White, Barclays Wealth (ISS), London.

Commenting on Tom’s win, Michel Roux Sr said: “It is great to see a repeat finalist and that he had enough guts to enter, and not only to enter but he won hands down. A wonderful piece of work - clean, beautifully seasoned. When you have been to the final before it can work for or against you. You can think to yourself ‘what am I doing here again?’ or you can just go there and tell yourself ‘this time it’s going to be mine’. He did what he knew in his mind he wanted to do.”    

Speaking at the awards ceremony at The Mandarin Oriental Hotel, London Tom said: “Although I’d made the final last year, this year was harder, there was a big time pressure and I was still very nervous. It wasn’t any easier second time around, as you don’t know what you’re going to get to cook. L’Enclume staff have been very supportive and helped me practice dishes, but I hadn’t cooked this before.”

The young chefs had two and three-quarter hours to cook the Escoffier inspired recipe in front of the judges. Joining the Roux family this year were Brian Turner CBE, Gary Rhodes OBE, David Nicholls, James Martin, Andrew Fairlie and Angela Hartnett.

Tom receives £5,000, courtesy of the Savoy Educational Trust, to support his development and an invitation to cook and train under the supervision of a leading chef at a prestigious 3-star Michelin restaurant anywhere in the world for up to three months.

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 15th April 2014

Tom Barnes wins the Roux Scholarship 2014