To enter, chefs must submit a recipe for four people using a saddle of venison 'fallow buck' weighing between 1.4kg and 1.6kg untrimmed which will be served with two garnishes, one of which must be Jerusalem artichoke and a sauce.
Winners of the scholarship, who in the past have included Andrew Fairlie, Sat Bains and Simon Hulstone, receive an all-expenses paid three-month stage at a three Michelin star restaurant anywhere in the world and a number of food and drink related prizes.
Entries must be submitted by 27 January 2014. Judges, who include Fairlie, Angela Hartnett, James Martin, David Nicholls, Gary Rhodes and Brian Turner, as well as Michel and Albert Roux and their sons Alain and Michel Jr, will select the best 18 recipes with contestants invited to cook their dish at finals in Birmingham and London on 20 March 2014.
Alain Roux said: “As judges, we are looking forward to seeing well planned, appetising and imaginative recipes. Primarily, we will be looking for good technique and methodology showing how contestants plan to prepare and cook the venison."
To enter and for more information visit www.rouxscholarship.co.uk.