Regional finalists revealed for the Roux Scholarship 2018
The Roux Scholarship has announced its 18 regional finalists for the 2018 competition
Alain Roux and Michel Roux Jr have revealed the regional finalists for the 2018 Roux Scholarship competition. These 18 chefs were selected from their paper application and written recipe. The 18 finalists will compete in two regional finals which will be held simultaneously on Thursday 8th March 2018 at University College Birmingham and University of West London, Ealing.
Which chefs will be taking part in the Roux Scholarship?
The chefs competing in Birmingham include:
Aaron Lawrence, Gilpin Lodge, Cumbria
Samuel Nash, L’Enclume, Cumbria
Daniel Parker, House of Tides, Newcastle
Ryan Porter, Northcote, Lancashire
Kelvin Tan, Sat Bains, Nottingham
Ricki Weston, Sat Bains, Nottingham
The chefs competing in London include:
Greg Anderson, Morston Hall, Norfolk
Sven-Hanson Britt, Miele GB, Oxfordshire
Martin Carabott, 85 Piccadilly, London
Ben Champkin, L’Enclume, Cumbria
Michael Cruickshank, Bohemia, Jersey
Richard Giles, Sorrel, Surrey
Kamil Jedrzejewski, Hilton, York
Daniel Lines, Restaurant Associates (KPMG), London
Oliver Marlow, Roganic, London
Karl O’Dell, Petrus, London
Drew Snaith, Mare Street Market, London
Fergus Wilford, Cliveden House, Berkshire
Who will be judging the Roux Scholarship?
Alain Roux, Brian Turner, James Martin, André Garrett (2002 scholar) and Simon Hulstone (2003 scholar) will be judging in Birmingham and Michel Roux Jr, Sat Bains (1999 scholar) Andrew Fairlie (Head Scholar, 1984), Angela Hartnett, Rachel Humphrey and Clare Smyth will be judging the regional finals in London.
What is the challenge for the Roux Scholarship?
This year’s challenge was to create a recipe to serve four people using a set list of ingredients which includes two whole gilthead sea bream (Daurade Royale) and one variety of mollusc to the chefs liking. This dish will be served plated with two ‘simple’ or ‘composed’ garnishes/accompaniments. One of which must include green globe artichokes and the other to be a garnish of the chefs choice. The challenge dictates that the chef must also make and serve an accompanying sauce with the dish.
The competitors will have two and a half hours to cook their dish and will also be required to make a dessert from a mystery box of ingredients given to them on the day. The judges will be looking for recipes and methods, which demonstrate the best balance of creativity, taste, style and practicality in the finished dish
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