Following last week’s paper judging, the judges have announced the regional finalists for the 2014 Roux Scholarship competition, with Michel Roux Jr commenting, “The standard of recipes received has yet again been astounding, the creativity in method, style and presentation will make the regional finals as exciting as ever.”
Two regional finals will be held simultaneously on Thursday 20th March 2014, taking place at University College Birmingham and University of West London.
The chefs competing in Birmingham:
Tom Barnes, L’Enclume Restaurant, Cumbria
Craig Beacham, The Elephant Restaurant, Devon
Adam Jay, Murano, London
Adam Rasburn, Design House Restaurant, West Yorkshire
Dylan Owens, The Church Green, Cheshire
Richard Pascoe, Oulton Hall, West Yorkshire
Judges will be Alain Roux, Steve Love (Roux Scholar 1997) and Sat Bains (Roux Scholar 1999).
The chefs competing in London:
Sam Carter, USB Bank (Restaurant Associates), London
Shane Cooke, Credit Suisse (Restaurant Associates), London
Scott Dineen, Goldman Sachs (Baxterstorey), London
Alex Floyd, Ashdown Park Hotel, Sussex
Sabrina Gidda, AIG Group London (Restaurant Associates), London
Daniel Lee, La Chapelle (Galvin Restaurants), London
Daniel Miles, Lucknam Park Hotel & Spa, Wiltshire
David Salt, BNY Mellon (Restaurant Associates), London
James Tully, Stoke Park Hotel & Golf Club, Buckinghamshire
David Wall, Le Talbooth, Milsom Hotels and Restaurants, Essex
Jing Wang, Midsummer House Restaurant, Cambridgeshire
David White, Barclays Wealth (ISS), London
Judges will be Michel Roux Jr, Angela Hartnett, James Martin and Gary Rhodes.
Facts about the finalists
In a strong year for entries half the competitors are brand new to the competition. After last year’s exciting TV series some familiar faces are back to compete. A number have passed through the kitchens of previous Roux Scholars. This more than anything demonstrates the true spirit of the Roux legacy where everyone involved is dedicated to inspiring the next generation of young talent.
- Tom Barnes was in last year’s final. Jing Wang, David Salt, David Wall, Shane Cooke and Adam Rasburn all competed in last year’s Regional finals.
- Two female contestants have made the final eighteen.
- Restaurant Associates have four competitors who have made it through.
- Alex Floyd works at Ashdown Park Hotel with last year’s winner Paul O’Neill.
- Daniel Miles works at Lucknam Park Hotel & Spa with Hrishikesh Desai, Roux Scholar 2009.
- Craig Beacham works at The Elephant for Simon Hulstone, Roux Scholar 2003.
The challenge
This year’s challenge is to create a recipe to serve four people using one saddle of venison ‘fallow buck’ weighing anywhere between 1.4 kg – 1.6 kg untrimmed, to be served plated and accompanied by two garnishes. One garnish must include Jerusalem artichoke and the other a garnish of their choice, served with a sauce to accompany the dish. The competitors will have 2½ hrs to cook their dish, along with a dessert from a mystery box of ingredients given to them on the day. The judges will be looking for those recipes and methods, which demonstrate the best balance of creativity, taste, style and practicality in the finished dish.