The Roux Scholarship have announced their 18 Regional finalists
This week, the Roux family have revealed the final 18 chefs who have successfully impressed the judges and made their way to the semi-finals of the Roux Scholarship 2017.
The semi-finals will be held on Thursday 23rd March, simultaneously in two locations: the University College Birmingham and the University of West London, Ealing. The chefs competing in these two locations are as follows:
University College Birmingham
Jack Brough, Fera at Claridge’s, Mayfair, London
Scott Dineen, BaxterStorey, (Black Rock), London
Dylan Owens, Fine Dining Company, Tattenhall, Cheshire
Ashley Randall, The George Hotel, Yarmouth, Isle of Wight
Peter Turnpenny, Gilpin Hotel & Lake House, Windermere, Cumbria
Matthew Whitfield, The Driftwood Hotel, Portscatho, Cornwall
Judges: Michel Roux Jr, Brian Turner, Sat Bains (1999 scholar), André Garrett (2002 scholar).
University of West London, Ealing
Martin Carabott, Luca Restaurant, Clarkenwell, London
James Coe, Harbour & Jones (Ashurst), London
Michael Cruickshank, Bohemia, St Helier, Jersey
Oliver Downey, Fera at Claridge’s, Mayfair, London
Joseph Fallowfield, Kota, Porthleven, Cornwall
Daniel Lines, Restaurant Associates (Credit Suisse), London
Paul Matthews, Vacherin, (Fieldfisher), London
Alexander Robinson, Restaurant Associates (Credit Suisse), London
David Scarpato, Gemelli, Newport, South Wales
Luke Selby, Dabbous, London
George Tomlin, The Clove Club, London
Fergus Wilford, Cliveden House, Taplow, Berkshire
Judges: Alain Roux, Andrew Fairlie, James Martin, David Nicholls, Simon Hulstone (2003 scholar).
These talented group of chefs work in establishments all over the UK, some of whom have come from the same restaurant doors as past Scholarship winners. There are also a few familiar faces this year including Martin Carabott, Scott Dineen and Paul Matthews who all competed in last year’s final. Michael Cruikshank and David Scarpato were also in last year’s competition as regional finalists. They all, of course, know the drill and expectations and have come back with a vengeance – to grab that sort after crown!
If this isn’t exciting enough, the challenge they all have ahead of them will keep any chef on their toes!
So this year they have to create a recipe to serve four people using one whole fresh rainbow trout and live mussels, accompanied by two garnishes. One garnish must include jasmine rice and the other to be a garnish of choice.
Competitors will have 2.5 hours to cook their dish, along with a dessert from a mystery box of ingredients given to them on the day.
After this very hard but incredible challenge set, there will only be six survivors! So who can make it to the finals at Westminster Kingsway College in London on the 10th April?
Alain Roux says, ‘Some chefs have kept their dishes relatively simple and some are more elaborate. It’s easy to tell who has tested, tasted and refined their recipes until they work.’
James Martin also adds, ‘Several recipes shone out with great explanations and images. Let’s hope they taste good!’
Judges, say no more! We wish all of the chefs the best of luck and we look forward to seeing them all on Monday at the awards ceremony.
For more details about this year’s competition, please go to www.rouxscholarship.co.uk.