This year's Roux Scholarship 2016  final takes place on Monday, at Westminster Kingsway College, London and there are six chefs hoping to win the prestigious title - Harry Guy.

The Staff Canteen spoke to each finalist to find out more about them, their cooking style and why they entered the competition.

Name: Harry Guy

Age: 26 Works: Eden Hotel Collection

Job role: Support and Development chef Region: Midlands

Cooking background: I started under Simon Haigh at Mallory Court, then I moved to the south west of France and started cooking there. I came back from France and started at L’Enclume before moving on to The Eden Hotel Collection which Mallory Court is part of.

Who influences you most in cooking? Simon Haigh has been the biggest influence. He taught me everything from the basics.

How are you feeling about the Roux Scholarship? I’m a bit nervous because you don’t know what you’re going to be given on the day, but I’m also quite excited and apprehensive about it as it’s quite a big event.

Why did you enter the competition?  When I was at L’Enclume, they had previous winners in the kitchen. They suggested that I enter, because they thought I was up for it. So I did it last year and got through to the regional finals, I got a bit of a bug for it and wanted to go that one step further.

Do you think being in the competition last year prepared you for this year? I think it helped me in the way that I knew how the day was set up, how it runs and things like that. But it does put more pressure on you with the cooking, because people expect you to do well as you’ve been there before.

What are your ambitions in cooking? I would like to win the Roux Scholarship, and if I don’t win I’ll try again next year. Eventually I would like to have my own successful kitchen and hopefully have some good accolades to go with that!

Read more about The Roux Scholarship 2016 final six here

>>> Related: The Roux Scholarship winners: where are they now? (part 3)