Following the paper judging meeting, Alain Roux and Michel Roux Jr have announced the regional finalists for the 2016 Roux Scholarship competition.
The regional finals will be held simultaneously on Thursday 17th March 2016.
University of West London – School of Hospitality & Tourism, St Mary’s Road Ealing, W5 5RF
University College Birmingham – Summer Row, Birmingham, B3 1JB
The chefs competing in London
- Greg Anderson, age 26, Morston Hall, Nr Holt, Norfolk
- Martin Carabott, age 26, The Royal Automobile Club, Pall Mall, London
- Gregory Clarke, age 27, Midsummer House, Midsummer Common, Cambridge
- Michael Cruickshank, age 24, The Montagu Arms Hotel, Beaulieu, Hampshire
- Scott Dineen, age 27, Goldman Sachs, (BaxterStorey), London
- Luke Fouracre, age 28, The Royal Oak Paley Street, Nr Maidenhead, Berkshire
- Paul Matthews, age 27, Fieldfisher, (Vacherin), London
- Dimitrios Papapanagiotou, age 23, Cliveden House, Taplow, Berkshire
- Tim Peirson, age 29, Kensington Place, Kensington Church St, London
- Jozef Rogulski, age 28, The Stafford Hotel, St James’s Place, London
- Adam Thomason, age 29, Deloitte, (Restaurant Associates), London
- Michael Thompson, age 24, Fera at Claridge’s, Mayfair, London
London Judges
The chefs competing in Birmingham
- Joe Bailey, age 29, Greenway Hall Golf Club, Stoke-on-Trent, Staffordshire
- Ben Champkin, age 23, L’Enclume, Cartmel, Cumbria
- Harry Guy, age 26, Eden Hotel Collection, Stratford-Upon-Avon, Warwickshire
- Adam Harper, age 23, Fischer’s, Baslow Hall, Baslow, Derbyshire
- Thomas Moody, age 27, Lower Slaughter Manor, Lower Slaughter, Gloucestershire
- David Scarpato, age 25, Newport, South Wales
Birmingham Judges
2016 was another strong year for entries. 11 of the 18 finalists are from restaurants outside London. Again many chefs have passed through the kitchens of previous Roux scholars, demonstrating the spirit of the Roux legacy in action.
Facts about the finalists:
- Scott Dineen, was in last year’s final. Luke Fouracre, Harry Guy and Jozef Rogulski competed in last year’s regional finals.
- Fourteen chefs are brand new to the competition this year.
- Three competitors are from contract catering companies.
- Simon Rogan continues his strong association with the competition; two finalists from his restaurants made the regional final. Ben Champkin, works for Tom Barnes, (2014 scholar) at L’Enclume and Michael Thompson, works for Dan Cox (2008 scholar) at Fera at Claridge’s.
- Dimitrios Papapanagiotou, works for André Garret at Cliveden and Michael Cruickshank, works for Matthew Tomkinson (2005 scholar) at The Montagu Arms Hotel.
The Challenge
This year’s challenge is to create a recipe to serve four people using, one whole fresh Pollock (otherwise known as coley or saithe), gutted, weighing anywhere between 1.5 –1.75kg (maximum 2kg) and 600g live whole cockles; together served plated and accompanied by two garnishes. One garnish must include button mushrooms and the other to be a garnish of your choice. One of these garnishes can be served separately if preferred. A sauce must accompany the dish.
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 recipes and methods, which demonstrate the best balance of creativity, taste, style and practicality in the finished dish.
Six winners selected from across the two regional finals will go through to the final.
Quotes from the judges
“This year we have an interesting mix of French classics and some modern interpretations. I’m pleased to see lots of imaginative ways to prepare Pollock, that I’m looking forward to tasting.”
Michel Roux Jr
“It was great to have the input from our new scholar judges this year. André and Simon have great knowledge of the classics and understand the latest trends and techniques at the forefront of modern cooking. They shared the perspective of what it’s like from a competitor’s point of view and this kept the judging lively and fresh.”
Alain Roux
“There was a mix of standards in the entries this year. Some chefs underestimate the importance of the written entry. Some good dishes may have been rejected because the recipes weren’t presented and described in a way that helps us picture the final dish – that’s a shame!”
Andrew Fairlie
“A challenge was given and it was reassuring to see how many rose to the challenge – now for the tasting, the real test!”
Brian Turner
“There were some common themes of brining, water baths and the use of dashi as a stock. What stood out for me was how differently these techniques were applied in the recipes. I’m curious to see what the effect will be on the taste and texture of the Pollock.”
André Garrett
“There were some interesting recipes showing off good skills. I’m looking forward to tasting them alongside the desserts. This is about the whole package and I wonder if some chefs have considered the time they’ll need for their mystery box dessert. A good dessert can transform an average main course!”
Simon Hulstone