• Two and a half hours’ cooking time is allocated at the regional final for cooking the dish, as the recipe
originally submitted and a dessert to serve four people made from a ‘mystery box’ of ingredients given
on the day.
• Competitors are not allowed to use or bring any pre-prepared stock or sauce whatsoever for the fish,
vegetable or garnish/accompaniment dishes and none will be provided.
• Chefs must provide their recipe with a full and accurate list of quantities and cost of all ingredients
used, omitting the gilthead sea bream. The cost of the Gilthead sea bream will be £12.00 per kg. The
full total costing of the dish, without the gilthead sea bream, should not exceed £13.00 per portion.
• The college will provide the gilthead sea bream for those competitors successful in being selected to
compete at the regional final.
• At least one and a maximum of 2 photographs should accompany the recipe as part of the entry.
• Full details of the competition, entry process and the rules that competitors must read before entering
Alain Roux: “I am particularly fond of cooking and eating gilthead sea bream, it reminds me of the "taste of
summer. Widely cultivated in Europe in sea farms it is relatively affordable and a healthy choice. Incredibly
versatile, elegant and refined it can be prepared in so many different ways; the succulent white flesh is well
flavoured and ideal for serving whole or as fillets.”
Michel Roux Jr: “Artichokes are a Roux family favourite and always feature on our menus, so I can’t wait to
see what the chefs come up with especially with such a delicate fish as bream. Equally as interesting will be
the choice of mollusc, once again not that straightforward and plenty of scope for imaginative recipes.”
Joint chairmen of the judges, Alain and Michel Roux Jr are joined this year by an impressive line up of
chefs to judge the competition: Sat Bains (1999 scholar), the first scholar, Andrew Fairlie, André Garrett
(2002 scholar), Angela Hartnett, Simon Hulstone (2003 scholar), Rachel Humphrey, James Martin, Clare
Smyth and vice chairman, Brian Turner.
Alain Roux, commenting on the three new judges joining the panel: “The Roux family is privileged to welcome three highly talented, respected chefs as new judges starting with the 2018 competition, Rachel Humphrey, Angela Hartnett and Clare Smyth. They are showing trueleadership in giving their time and effort to inspire young chefs cooking in the UK, in particular more female chefs whose participation we hope to encourage.
The Roux family prizes Rachel's talents as executive chef at Le Gavroche and is so fortunate to welcome her
as Scholarship judge. She is a highly skilled chef and in close synergy with the Roux spirit, vision, food and
way of cooking. I can't think of a better fit as a judge.
It is fantastic to have Angela Hartnett return as judge. Her status and following as one of the UK's top chefs
is well deserved and growing still. But more than anything else, Angela is simply a brilliant cook.
The family is delighted to welcome Clare Smyth, the UK's first 3 Michelin star female chef, as new judge.
Having excelled as chef patron at Restaurant Gordon Ramsay, Clare is at the top of her game and has
proved herself on every level. We feel particularly honoured that Clare has taken us on in the first year of
the launch of her new restaurant, Core.”
A premier international guest chef will join the panel to judge the final; this name will be announced soon.
The judges will select the best 18 recipes from those submitted. These chefs will be invited to cook their
dish and a ‘mystery box’ dessert challenge at regional finals to be held in Birmingham and London on
Thursday 8th March 2018.
The final will be held in London on Monday 26th March 2018 and the winner will be announced at a
prestigious award ceremony at The Langham, London, that same evening.
The Roux Scholarship is sponsored by a number of companies including: Aubrey Allen, The Balvenie, Bridor,
Cactus TV, The Caterer, Direct Seafoods, Global Knives, Hildon Natural Mineral Water, The Langham
London, Champagne Laurent-Perrier, L’Unico Caffe Musetti, Mash Purveyors Ltd, Oritain, Qatar Airways,
TRUEfoods, and Udale Speciality Foods Ltd.