After two regional finals, the Roux family have announced the six chefs who will compete for the title of Roux Scholar 2014.

The six selected are: Tom Barnes, L’Enclume Restaurant, Cumbria Scott Dineen, Goldman Sachs (BaxterStorey), London Sabrina Gidda, AIG Group London (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.

Part of the judging panel, Michel Roux Jr, said: “We had another brilliant cook-off. The chefs all cooked pretty much what we were expecting from the written recipes but some worked better than others. “Overall the finalists showed great imagination and demonstrated all the skills that we’re looking for in a Roux Scholar.”

This year’s challenge in the regional finals saw competitors battle a tough mystery box dessert challenge, involving lime, pears and coffee. Contestants then had two and a half hours to cook their dish as originally submitted which was based around ‘fallow buck’ along with a dessert from this mystery list of ingredients.

Tom Barnes was a competitor in last year’s final so will be aiming to go one better this time around while Sabrina Gidda is the first female chef to make it to the national final for a couple of years. She, along with Scott Dineen, who used to work at the Ritz with 2012 Roux Scholar Adam Smith, have made it through to the final on their first attempt, a feat also matched by dual nationality chef Richard Pascoe who as well as being British also competed for Australia in Bocuse d’Or last year.

Speaking about reaching this final stage, Scott said: “I’ve got a flood of emotions, I feel both honoured and humbled. Competing in the final will be the pinnacle of my career. The national final is set to take place on Monday 14 April at Westminster Kingsway College, London.