Winner of The Roux Scholarship 2018 is chef Martin Carabott, from Ollie Dabbous' new restaurant Hide, in Mayfair.
There were six strong finalists but Martin took the top spot - this was his third time in the final. The 29-year-old has previously won British Culinary Federation Chef of the Year (2016) and was a finalist in the Craft Guild of Chefs National Chef of the Year (2017).
Who are The Roux Scholarship 2018 finalists?
Martin Carabott, age 29, Hide, London; Ben Champkin, age 25, L’Enclume, Cumbria; Oliver Marlow, age 27, Roganic, London; Sam Nash, age 25, L’Enclume, Cumbria; Ryan Porter, age 24, Northcote, Lancashire; Fergus Wilford, age 25, André Garrett at Cliveden, Berkshire.
This was the third time Martin Carabott made it through to the national final; and the second time Ben Champkin has been in the national final.
Who is the Honorary President of Judges for the Roux Scholarship 2018?
Three Michelin-starred chef Michel Guérard is the Honorary President of Judges for the Roux Scholarship 2018. Chef Guérard has held three Michelin stars continuously for over 40 years and will be joined on the panel by fellow judges alongside Alain Roux and Michel Roux Jr for this year’s final. 2018 marks the 35th anniversary of the Roux Scholarship.
Michel Guérard, alongside chefs Paul Bocuse, Roger Vergé, Troisgros brothers and Alain Chapel, championed the movement of French Cuisine and today are considered to be the founding fathers of Nouvelle Cuisine.
As the Roux Scholar winner what prizes do you get?
The winner receives £6,000 and a career changing opportunity: an 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.
How old do you need to be to enter the Roux Scholarship?
Entrants must be in full-time employment as a chef in the UK and be aged 22 or above, but no older than 30 years of age on 1st February 2018. They have until midnight on Wednesday 31st January 2018 to submit a recipe to serve four people.
What do you have to cook as a competitor in the Roux Scholarship 2018?
Two whole gilthead sea bream (Daurade Royale), weighing anywhere between 600g - 800g each (maximum 1kg) and one variety of mollusc of your liking (shellfish with a hard non edible shell); together served plated with two ‘simple’ or ‘composed’ garnishes/accompaniments. One must include green globe artichokes and the other to be a garnish/accompaniment of your choice. One of these can be served separately if preferred. A sauce must accompany the dish.
The Roux Scholarship rules:
• Two and a half hours’ cooking time is allocated at the regional final for cooking the dish, as the recipe originally submitted and a dessert to serve four people made from a ‘mystery box’ of ingredients given on the day.
• Competitors are not allowed to use or bring any pre-prepared stock or sauce whatsoever for the fish, vegetable or garnish/accompaniment dishes and none will be provided.
• Chefs must provide their recipe with a full and accurate list of quantities and cost of all ingredients used, omitting the gilthead sea bream. The cost of the Gilthead sea bream will be £12.00 per kg. The full total costing of the dish, without the gilthead sea bream, should not exceed £13.00 per portion.
• The college will provide the gilthead sea bream for those competitors successful in being selected to compete at the regional final.
• At least one and a maximum of 2 photographs should accompany the recipe as part of the entry.
• Full details of the competition, entry process and the rules that competitors must read before entering can be found on the website. www.rouxscholarship.co.uk
What do Alain Roux and Michel Roux Jr think about the Roux Scholarship 2018?
Alain Roux said: “I am particularly fond of cooking and eating gilthead sea bream, it reminds me of the "taste of summer. Widely cultivated in Europe in sea farms it is relatively affordable and a healthy choice. Incredibly versatile, elegant and refined it can be prepared in so many different ways; the succulent white flesh is well flavoured and ideal for serving whole or as fillets.”
Michel Roux Jr said: “Artichokes are a Roux family favourite and always feature on our menus, so I can’t wait to see what the chefs come up with especially with such a delicate fish as bream. Equally as interesting will be the choice of mollusc, once again not that straightforward and plenty of scope for imaginative recipes.”
Who are the Roux Scholarship 2018 judges?
Joint chairmen of the judges, Alain and Michel Roux Jr are joined this year by an impressive line up of chefs to judge the competition: Sat Bains (1999 scholar), the first scholar, Andrew Fairlie, André Garrett (2002 scholar), Angela Hartnett, Simon Hulstone (2003 scholar), Rachel Humphrey, James Martin, Clare Smyth and vice chairman, Brian Turner.
When are the Roux Scholarship 2018 regional finals?
These chefs will be invited to cook their dish and a ‘mystery box’ dessert challenge at regional finals to be held in Birmingham and London on Thursday 8th March 2018.
When and where is the Roux Scholarship 2018 final?
The final will be held in London on Monday 26th March 2018 and the winner will be announced at a prestigious award ceremony at The Langham, London, that same evening.
Keep up to date this year with all the Roux Scholarship news including individual interviews with the finalists.