The Roux Scholarship 2016

Working as support and development chef for the Eden Hotel Collection in Stratford-Upon-Avon, Harry Guy, winner of The Roux Scholarship 2016, beat five other finalists which included Scott Dineen of BaxterStorey in London, Tim Peirson of Kensington Place, London,  Ben Champkin of L’Enclume in Cumbria, Paul Matthews of Fieldfisher (Vacherin)in London and Martin Carabott of the Royal Automobile Club in London a hotly contested final which was held at Westminster Kingsway College in London.

Each finalist was tasked with preparing a dish of Norfolk black chicken cooked en croûte, cardoon gratin and tarragon sauce. On face value, this may be deemed as quite a simple dish to cook, however chef and judge Alain Roux added: “Although it may sound simple we chose this dish because it’s technically challenging due to all the component parts.”

Harry was able to effectively balance the favours and all elements of the dish and was subsequently awarded the scholarship.

Having trained at Saison in San Francisco under celebrated chef Joshua Skenes, he is now working as Head of Development for chef Simon Rogan.

Working as support and development chef for the Eden Hotel Collection in Stratford-Upon-Avon, Harry Guy, winner of The Roux Scholarship 2016, beat five other finalists which included Scott Dineen of BaxterStorey in London, Tim Peirson of Kensington Place, London,  Ben Champkin of L’Enclume in Cumbria, Paul Matthews of Fieldfisher (Vacherin)in London and Martin Carabott of the Royal...