Global Roux Partnership

In 1982, having been the first UK restaurant to be awarded 3 Michelin stars at their famous Le Gavroche restaurant, brothers Michel and Albert Roux, created the competition, known as the Roux Scholarship.
Open to chefs under 30 who are working professionally in the UK, it is open to everyone: whether they are working in fine-dining restaurants, hotels, foodservice, pubs or cafes, if a chef has the talent and ambition to enter, practise and shine in the regional and national finals, anyone can be a winner.

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Proud Sponsors Of The Roux Scholarship

For the overall victor, however, they will quickly learn that the three-month stage, which they can take at any three-Michelin-starred restaurant in the world, is just the start of their journey with the Roux family and the Roux Scholarship, now jointly chaired by Michel Jr and Alain. In addition to their stage and £6,000 to support their career development, they also receive essential tools for their craft and an all-expenses-paid trip to the wine cellars of Laurent-Perrier at Tours-sur-Marne, among a bounty of prizes. By becoming a Roux Scholar, chefs join an elite club of unparalleled opportunities.

Having supported the Roux family and the Roux scholarship for over 30 years, Global Knives is proud to help young up and coming chefs realise their ambition and continue to delight the consumer with new and innovative cooking experiences! Each year, every Roux scholar is given a set of Global knives to help them on the way to becoming a great chef. The best chefs, need the best tools!

www.rouxscholarship.co.uk

December - Simon Hulstone

Egg Nog Pain Perdu with Caramelised Apples and Mincemeat Clotted Cream.

Simon is another Roux Scholar to go on to win the National Chef of the Year award, which he added to his many accomplishments in 2008. His restaurant, The Elephant in Torquay has held a Michelin star since 2006 and in addition to his many projects Simon has twice represented Great Britain in the Bocuse d’Or, the world’s most prestigious culinary competition.

SAI-M02 SANTOKU KNIFE

November - André Garrett

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

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.

ORIENTAL
DEBA KNIFE

October - ANDREW JONES

Pan Roasted Fillet of Wild Halibut with Butternut Squash Puree, Kale and Merlot Jus.

Born into a family of Chefs on the Essex coast, Andrew became the 21st Roux Scholar in 2004. He has since taken his award-winning skills to Chamberlain’s restaurant at Leadenhall Market in Central London where he can be found creating modern and sophisticated seasonal menus that get the best out of the finest fish and seafood the British Isles has to offer.

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MEAT SLICER

September - Mark Birchall

Valley Venison in Charcoal Oil with Fennel and Mustard.

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.

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UTILITY KNIFE

August - Tom Barnes

Chocolate with Poached Cherries, Almond and Bitter Orange.

Tom is the newest member of the Scholar family, beating off strong competition to be crowned the winner in 2014. He chose to do his stage at Hof Van Cleve in Belgium, and is now back at L’Enclume in Cumbria where he’s been promoted to Head Chef, working under Mark Birchall, himself a winner in 2011.

GSF-17 PEELING
KNIFE

July - Hrishikesh Desai

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

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.

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June - Armand Sablon

Cornish Sea Bass Ceviche with Coconut, Lemon and Coriander.

Armand chose to spend his winning stage at the Auberge de l’Ill in Alsace, where the classically run kitchen allowed him to build on his skills and knowledge already gained working with André Garrett (another Scholar) at Galvin at Windows in London. Now working as Head Chef at the newly refurbished Ten Room at Hotel Café Royal in London, Armand is bringing his flair to one of the capital’s most renowned dining rooms.

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KNIFE

May - Paul O'Neill

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

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.

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CARVING KNIFE

April - Steve Love

Rhubarb Toffee Pudding with Gingerbread Ice Cream.

“I couldn’t recommend the Scholarship more highly” Steve Love is full of praise for what was one of the defining moments of his career. After winning in 1997 he went to train under the inimitable Alain Ducasse in Paris, before opening, Loves Restaurant in Birmingham, picked as one of the top 100 restaurants in the UK at the National Restaurant Awards 2014. Steve won the National Chef of the Year award in 2004 and was the first chef to win both awards.

SAI-S02
PARING KNIFE

March - Kenneth Culhane

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

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.

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CHOPPER

February - Matthew Tomkinson

Honey Roast Breast of Creedy Carver Duck with Sautéd Smoked Bacon, Purple Sprouting Broccoli, Sweet Shallots and Pickled Red Cabbage.

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.

SAI-M02
UTILITY KNIFE

January - Andrew Fairlie

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

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.

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Boning Knife