The Roux Scholarship 2024 has opened for entries as the competition prepares to mark its 40th anniversary.

 

This year changes to the scholarship, which was founded by Michel Sr and Albert Roux and is now led by their sons Alain and Michel Roux, will see the addition of Emily Roux, chef patron of Caractère in Notting Hill, to the judging panel and board of directors.

 

The competition's final will be held at the Alain Roux Culinary School at the Waterside Inn, in Bray Berkshire, for the first time.

 

Alain said: “The 2024 final will feel like a homecoming! We are literally bringing the Roux Scholarship home... to my father’s home and I could not be happier.

 

"There can be no better tribute, as we look to celebrate 40 years since the founding of the scholarship by my father and uncle. The legacy of which he was most proud is the Roux Scholarship. Next year, in his own kitchen, we will choose our new scholar to join the family.”

 

Michel said: “In life, there are ‘pinch me’ moments and to be able to hold the 40th anniversary Roux Scholarship final in what was my uncle’s house is definitely one of them. Both brothers would be so proud to see the school and that we are holding the final there.”

 

Competition details

 

Entrants to the 2024 competition have been tasked with creating a recipe for four people using short loin of free-range gilt pork from the shoulder end, weighing anywhere between 1.6kg and 1.8kg, untrimmed with four bones in.

 

The dish must also use two fresh pork kidneys plated with crackling and two simple or composed garnishes, one of which must include sweet potatoes. Dishes must be accompanied by a sauce.

 

Alain said: “The short loin of gilt pork is one of my favourite cuts and, like the kidneys, offers great value and inspiration to create a fantastic dish. The loin is super versatile with the juiciest, most succulent meat and exceptional subtle flavours.

 

"The Roux family loves offal and we will be looking for careful preparation and technique to best preserve texture and flavour. There’s so much scope here to use different styles, flavour combinations and techniques, it should prove a fascinating challenge for our would-be scholars.”

 

Michel added: “Short loin of pork, especially from the shoulder end, is a tremendous cut; lots of marbling, skin and the kidneys to regale the palate. This recipe challenge has so much potential for creativity and different styles of cuisine.”

 

Emily will join existing judges Alain and Michel, Brian Turner, Sat Bains (scholar 1999), André Garrett (scholar 2002), Simon Hulstone (scholar 2003), James Martin, Clare Smyth, Rachel Humphrey and Angela Hartnett. The competition will also welcome an honorary president of judges, who will be announced in due course.

 

Emily said: “I am super excited to be joining the panel of judges. Being alongside some incredible chefs and previous winners is a real honour. The Roux Scholarship is a real trampoline for any young chef’s career.”

 

For the second year, the competition’s winner will choose whether to undertake a two-month stage at a three-Michelin-starred restaurant anywhere in the world, or a bespoke training plan tailored to their skills and knowledge gaps.

 

The 2024 competition will also mark the fourth time the Mentorship Award is offered as a prize. As well as the £6,000 awarded to the winner for their career development, an additional £6,000 is awarded to them on completion of 15 months’ service with their current employer after they win. Should they take up a new role in that time, the funds will be awarded to the original employer to help in the development of the remaining brigade.

 

Entrants have until midnight on Monday 22 January 2024 to submit their recipes via the online application system. For additional rules and stipulations, see rouxscholarship.co.uk/how-to-enter/rules/

 

Image: Jodi Hinds