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André went Guy Savoy in Paris for his winning stage, and says “The whole experience taught me about respect for ingredients and those things you buy from suppliers are the key to everything you do.” He is now Executive Head Chef at Cliveden House in Taplow, where his emphasis on the provenance of his ingredients has won him many accolades, including Best Newcomer in the Good Food Guide 2015.

Baked Pottimarron Squash with Gnocchi, Purple Sprouting Broccoli, Hazelnut and Cevennes Onion Juices.


Mark Birchall is a fine example of the maxim ‘if at first you don’t succeed, try try again’ as it was on his fourth attempt that he finally won the Scholarship in 2011. Mark is now Executive Chef at L’Enclume in Cumbria, working alongside Simon Rogan where they create food that is closely connected to the country and its seasons.

Valley Venison in Charcoal Oil with Fennel and Mustard.


Hrishikesh is the third Scholar to have built on the success of winning the Roux Scholarship by also winning the National Chef of the Year Award in 2010, and was the first to do this in consecutive years. His stage at The French Laundry in California – the fist to take place outside of Europe – opened his eyes to the ways in which such successful kitchens are run, and he is now Head Chef at The Cookery School at Lucknam Park Hotel & Spa.

Local Goat’s Cheese and White Truffle Fritters with British Tomatoes, Toasted Pinenuts, Basil and Herb Salad.


Paul was the first Scholar whose win was revealed live on TV as part of an exclusive series filmed to celebrate the 30th Anniversary of the Roux Scholarship. After completing his stage at Pierre Gagnaire in Paris, Paul has been appointed Head Chef of the Hattusa restaurant at Berwick Lodge Hotel in Bristol.

Veal Wellington with Shallot Purée, Glazed Asparagus, Girolles and Veal Jus.


Matthew won the Scholarship in 2005, and since then has brought his considerable talent and experience to the Terrace restaurant at the Montagu Arms in Hampshire, earning himself a Michelin star along the way. Matthew says one of the main things he has learned from being part of the Scholarship is the importance of hospitality, and making all guests feel welcome and at ease.

Spring Vegetables and Herbs with Crapaudine Beetroot, Dorset Wasabi and Beurre Noisette.


After winning the first Roux Scholarship competition in 1984, Andrew Fairlie has carved out a hugely successful career, becoming the only two Michelin Starred chef in Scotland, and one of only 15 in the whole of the UK. In addition to being at the helm of the Restaurant Andrew Fairlie at Gleneagles in Auchterarder, Scotland, Andrew has joined the panel of judges alongside the Roux family and is a great inspiration to all those who enter.

Cured Mackerel, Carpaccio of Cucumber, Slow cooked Crab and Seaweed Mustard.


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