The names of the six chefs who will compete for the title of Roux Scholar 2016 have been announced. They are:
- Martin Carabott, The Royal Automobile Club, Pall Mall, London
- Ben Champkin, L’Enclume, Cartmel, Cumbria
- Scott Dineen, Goldman Sachs, (BaxterStorey), London
- Harry Guy, Eden Hotel Collection, Stratford-Upon-Avon, Warwickshire
- Paul Matthews, Fieldfisher, (Vacherin), London
- Tim Peirson, Kensington Place, Kensington Church St, London
Facts about the finalists:
- Scott Dineen is in his third final and Harry Guy was knocked out in last year’s regional final. All the other chefs are new to the competition.
- Ben Champkin works for 20 Tom Barnes and previously worked for Roux Scholar Simon Hulstone.
- Paul Matthews started as an apprentice with Restaurant Associates under Roux Scholar Dan Cox.
The finalists were chosen, following two regional finals, which took place on Thursday 17th March 2016 at the University of West London and University College Birmingham.
Judges
In London: Alain Roux, Andrew Fairlie, David Nicholls, Simon Hulstone (2003 scholar).
In Birmingham: Michel Roux Jr, André Garrett (2002 scholar) and Steve Love (1997 scholar).
The challenge
This year the challenge was to create a recipe to serve four people using, one whole fresh Pollock gutted, weighing anywhere between 1.5 –1.75kg (maximum 2kg) and 600g live whole cockles; together served plated and accompanied by a sauce and two garnishes. One garnish to include button mushrooms and the other a garnish of their choice.
Contestants had 2½ hrs to cook their dish as originally submitted along with a dessert from a list of mystery Ingredients given to them on the day.
The 2016 mystery box
The brief was to prepare a dessert for four people using the ingredients supplied. One ingredient could be omitted but at least 50% of the following ingredients had to be used:
- 150g clear honey
- 4 eggs
- 100g plain flour
- 100g butter
- 4 medium size Braeburn apples
- 300ml double cream
- 200g walnut kernels halves
Quotes from the judges:
Michel Roux Jr. “We have two very strong finalists going through from Birmingham this year. A dessert can make or break a dish. We had two excellent desserts – well executed, beautiful custards and moist cake.”
Alain Roux. “I could tell the chefs in London had worked really hard and practiced and it showed in the quality of the main courses we tasted. There were a wide variety of different techniques used, one or two a bit too complex and I would have liked the mushroom element to stand out more in the flavour of the dishes.”
“After comparing notes with my cousin I think we’ve chosen six great contenders for an exciting final!