The Roux Family are delighted to reveal the entry details of The Roux Scholarship 2026, which showcases some of the UK’s best ingredients: Devon White slow grown, free-range chicken, its livers plus leeks. This year’s competition also sees two outstanding chefs join the judging panel: Lisa Goodwin-Allen of Northcote and Roux Scholar 2011 Mark Birchall, who bring their talent and expertise from Lancashire, one of the UK’s most dynamic culinary regions.
The Scholarship is also delighted to welcome three new sponsors: Agrimontana, which supplies excellent fruit and nut produce from Italy; Allan Reeder, suppliers of high-quality dairy produce; and the excellent Cornish Sea Salt Co. Entries open today.
Recipe challenge 2026
The Roux Scholarship 2026 competition invites chefs to create a recipe for four people based on the following ingredients and criteria:
One Devon White slow grown, free-range chicken, eviscerated and weighing between 1.4kg and 1.8kg (maximum 2kg).
In addition, use 200g chicken livers, along with two simple or composed garnishes/accompaniments. One must be predominantly leek-based, with leeks as the main ingredient and flavour focus; the other can be a garnish or accompaniment of your choice. One of these may be served separately, if preferred.
A sauce must accompany the dish.
Entrants have until midnight (11.59pm) on Monday 19th January 2026 to submit their recipes via the online application system. Chefs should be aware that the first step of the application is to register their entry via the website. If they meet the application criteria (eg. age, UK resident, correct qualifications, as checked by our Institute of Hospitality partner), they will be sent the invitation to complete the recipe online application form. For additional rules and stipulations, see rouxscholarship.co.uk/how-to-enter/rules/
Chairman Alain Roux said:
“This year's brief celebrates the subtle art of precision and restraint. The Devon White free-range chicken, slow grown for depth of flavour, is a beautiful canvas for showcasing classical skill and creativity in equal measure. The inclusion of chicken livers challenges chefs to honour the bird in its entirety, encouraging boldness and finesse. The leek component demands care to draw out its sweetness and subtle earthiness without overpowering the dish. With two garnishes or accompaniments, and a sauce needed to tie it all together, this task is about balance, respect for ingredients, and a clear culinary voice. We're looking for dishes that are grounded, technically accomplished, and truly delicious.”
Chairman Michel Roux said: “Quality chicken is an ingredient that I revere. Whether a simple roast with crisp golden skin or gently poached in a flavoursome broth, it’s delicious beyond words. But chicken has so much more to give and, with the added ingredient of liver, I’m expecting a celebration of flavours.”
Emily Roux said: “I absolutely love the idea of chicken as the showcase ingredient. It's not often seen on fine dining menus as it's considered not 'noble' enough. I can’t wait to read and taste what the candidates come up with.”
The Judges
The judging panel is as follows:
Chairman Alain Roux, Chairman Michel Roux, Honorary Patron Brian Turner CBE, Emily Roux, Sat Bains (Scholar 1999), André Garrett MCA (Scholar 2002), Simon Hulstone (Scholar 2003), Adam Smith MCA (Scholar 2012), Lisa Goodwin-Allen and Mark Birchall (Scholar 2011), James Martin, Rachel Humphrey and Angela Hartnett OBE. The Honorary President of Judges will be announced soon.
New sponsors
The Roux Scholarship is delighted to welcome three new sponsors: Agrimontana – a beautiful collection of produce from Italy, including nuts, fruits, honey and chocolate. Allan Reeder - a supplier of superb dairy products, including milk, butter and cheese. Cornish Sea Salt Co. excellent quality sea salt, which comes in a variety of blends.
Important dates:
19th January 2026: Deadline for applications.
5th March 2026: 18 regional finalists compete, each cooking their written recipe plus a mystery basket dessert recipe challenge. Regional finals take place at University College Birmingham and University of West London. Six national finalists will be shortlisted.
13th April 2026: National Final at the Alain Roux Culinary School, at The Waterside Inn, with the award ceremony taking place at Coworth Park, Berkshire.
Prizes
The winner will choose from two star prizes: either a stage for up to two months at a three-star Michelin restaurant anywhere in the world, or a bespoke training plan tailored to the chef’s skills and knowledge gaps. In addition, the winner receives £6,000, to support their career development as well as a host of fabulous prizes from our sponsors.
The Mentorship Award is also offered as a prize: in addition to the £6,000 awarded to the winner for their career development, an additional £6,000 is awarded to them on completion of 15 months’ service with their current employer after they win. Should they take up a new role in that time, the funds will be awarded to the original employer to help in the development of the remaining brigade. · Go to www.rouxscholarship.co.uk for more information about the Roux Scholarship competition and details of the long list of prizes, courtesy of our sponsors and preferred partners.
About The Roux Scholarship
Michel Roux OBE founded The Roux Scholarship with his brother Albert to enable a new generation of chefs from Britain to train in the greatest restaurants in the world and the first ever competition took place in 1984. Not only has it become the industry’s most acclaimed chef competition in the UK with many scholars having gone on to win Michelin stars themselves, it ranks among the most prestigious competitions for chefs in the world. This year, Roux Scholar 2011 Mark Birchall’s Restaurant Moor Hall, Aughton, West Lancashire, received Three Michelin Stars, making him the first Scholar to achieve this accolade. Since it was established, The Roux Scholarship has helped British chefs gain the international recognition they deserve. With many young chefs entering the competition each year, it is true to say thousands have been inspired and lives changed by the experience of competing.
