Roux Scholarship 2011 regional finalists announced

By Lorraine Heller

- Last updated on GMT

Related tags: Michel roux jnr, Waterside inn, Michel roux, Maybourne hotel group

2010 Roux Scholar Kenneth Culhane
2010 Roux Scholar Kenneth Culhane
Eighteen finalists for this year’s Roux Scholarship have been announced and are now due to compete in regional heats in March, followed by the national final in April.

Finalists to compete in the heat at Birmingham College of Food on 10 March, who will be judged by are Alain Roux, James Martin, and 1997 Roux Scholar Steve Love, are:

  • Mark Birchall, LEnclume, Cartmel, Cumbria
  • Richard Edwards, Lucknam Park Hotel & Spa, Wiltshire
  • Viresh Singh, The Connaught Hotel, London
  • Carl Chappell, The Montagu Arms Hotel, Beaulieu, Hampshire
  • Frederic Aumeunier, Devonshire Arms Hotel & Spa, Skipton, N Yorks
  • Richard Cullen, The Spotgate Inn, Staffordshire

Finalists taking part on the same day at Thames Valley University in London, who will be judged by be Michel Roux Jnr, Gary Rhodes, OBE, Brian Turner, CBE, David Nicholls and Andrew Fairlie are:

  • Andrew Wong, Bumbles Restaurant, London
  • Thomas Brockbank, Self employed working with Compass Group
  • Pramod Ghadge, Restaurant Associates, London
  • David White, Restaurant Associates, Barclays Wealth, London
  • Nick Whatmough, Restaurant Associates, Barclays Wealth, London
  • Matthew Whitfield, The Montagu Arms, Beaulieu, Hampshire
  • William Best, Wiltons Restaurant, London
  • Neven Vanderzee, Galvin At Windows, London
  • Matthew MacDonald, Vinoteca, London
  • Oliver Farrar, Haymarket Hotel, London
  • Quinton Bennett, Haymarket Hotel, London
  • Mark Berdin, UMU, London


Entrants this year had to submit a recipe to serve four people using: 1 monkfish tail of between 1.2 – 1.4k weight, served either as a whole or in portions, accompanied by a rice dish and a green vegetable of choice.

“We had a very high standard of entries, with a lot of Asian influenced recipes this year. Monkfish lends itself well to these flavours and I’m really looking forward to tasting the dishes,” said Michel Roux Jnr.

Contestants will have 2.5 hours to prepare their monkfish dish as well as a dessert from a list of mystery ingredients. The judges will be looking for recipes and methods that demonstrate the best balance of creativity, taste style and practicality in the finished dish.

Six winners across the two heats will go through to the National Final, which takes place on 18 April at Westminster Kingsway College, London. The 2011 Roux Scholarship winner will be announced at the Awards Ceremony at The Mandarin Oriental, Hyde Park London the same evening.

The winner will then have the opportunity to do a three-month stage at a 3 Michelin starred restaurant anywhere in the world.

Related topics: Business & Legislation, Restaurant

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