The Roux Scholarship announces its 18 regional finalists for the 2019 competition
As the regional finalists for the Roux Scholarship 2019 are announced, chairmen Alain Roux and Michel Roux Jr are delighted that a new generation of chefs are taking part, having submitted recipes that demonstrate a very high level of talent. In this year’s competition, 14 of the 18 regional finalists are first-time applicants. The line-up also sees the first female regional finalist since 2015.
These 18 chefs were selected from their paper applications and written recipes submitted anonymously to the judges, who took part in the Paper Judging day at The Waterside Inn on Wednesday 27th February. The 18 finalists will compete in two regional finals which will be held simultaneously on Thursday 14th March 2019 at University College Birmingham and University of West London, Ealing.
THE CHEFS COMPETING IN BIRMINGHAM:
|THE CHEFS COMPETING IN LONDON:|
|Scott Braithwaite, L’Enclume, Cartmel, Cumbria
Scott Dineen, BaxterStorey Fine Dining, London
Adam Harper, The Cavendish Hotel at Baslow, Derbyshire
Spencer Metzger, The Ritz, London
Curtis Tonge, The Chester Grosvenor, Cheshire
Ricki Weston, Whatley Manor, Gloucestershire
|Ryan Baker, The Ritz, London
Jordan Bayes, Tuddenham Mill, Newmarket, Suffolk
Bence Burai, Texture Restaurant, London
Olivia Catherine Burt, Claridge’s, London
Michael Cruickshank, Bohemia, Jersey
Oliver Dovey, BaxterStorey Fine Dining, London
Patrick Frischknecht, The Clove Club, London
Ben Hobson, Galvin at Windows, London
Lewis Linley, Vacherin, London
Yiannis Mexis, Hide, London
Samuel Nash, L’Enclume, Cartmel, Cumbria
Luke Sutton, The Woodspeen, Newbury, Berkshire
|Judges: Alain Roux, Brian Turner CBE, Angela Hartnett MBE, Simon Hulstone (2003 scholar).
Judges: Michel Roux Jr, Rachel Humphrey,
This year’s challenge was to create a recipe to serve four people using one short saddle of hogget, weighing between 1.8kg and 2.2kg (bone-in, breast removed, without kidneys) and using four hogget kidneys (whole, suet removed); together served plated with two ‘simple’ or ‘composed’ garnishes/accompaniments. One of them must include potato rösti and the other to be a garnish/accompaniment of your choice. One of these can be served separately if preferred. A sauce must accompany the dish.
For the regional final, 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.
QUOTES FROM THE JUDGES
Michel Roux Jr: “The standard goes up every year and we see different ways of cooking, from the classics to the more modern cooking – I can’t wait to taste them. Hogget has a very pronounced, lamby flavour and is a wonderful meat to use.”
Alain Roux: “The level seems to be very high this year. It’s good to see so many first time applicants, which shows that - even after all the years the competition has been running - it is still regarded by the younger generation of chefs as something with high value. Getting to the regional final in a competition of this level is already a very high achievement and they can take a lot of out of it. Even if they don’t go through to the final, they’ve worked hard and improved as a chef.”
Clare Smyth MBE: “I really love hogget, it’s a really under-utilised meat and there are some really delicious-sounding dishes this year. It’s also nice to see a female chef among the finalists; once the identities were revealed, I realised she had one of my highest scores so I was excited about that. There are some great name houses in there - it’s going to be a really exciting competition, a tough one.”
Brian Turner CBE: The recipes across the board were marginally better than they are year on year, so I’m really looking forward to seeing them cook. A nice thing about the first-timers, is that all come from houses and people who understand the value of competitions such as the Roux Scholarship. It’s important the chefs understand the classics and the value of the classics, and that they understand how things are balanced and it’s not all bells and whistles. A lot of houses know that this is the competition to be associated with.”