National finalists for 2026 Roux Scholarship revealed

The Roux Scholarship has announced the names of six finalists who will be competing for the title of Roux Scholar 2026.

The finalists are:

• Liam Anderson, head chef at Midsummer House, Cambridge
• Harrison Brockington, head chef at Gather in Totnes, Devon
• Jordon Powell, head chef at Chalk Restaurant, West Sussex
• Oliver Robinson, senior sous chef at Coworth Park, Berkshire
• Nikoletta Theofylaktidou, senior sous chef Fine Dining, Restaurant Associates, London
• George Wintle, senior chef de partie at Trinity, London 

James Rodgers from Coworth Park in Berkshire has been chosen as a reserve.

The six chefs – four of whom have competed in the national final previously – will take part in the final cook off at the Alain Roux Culinary School at the Waterside Inn in Bray on Monday 13 April.

They will be tasked with presenting a surprise dish in three hours and 45 minutes, which will be judged by a panel led by honorary president of judges Mauro Colagreco, the Argentinian chef behind the three-Michelin-starred Mirazur in Menton, France.

The winner will be revealed at an award ceremony and dinner at Coworth Park in Berkshire on the same evening.

The announcement comes after 18 chefs cooked their dish of Devon White chicken, chicken livers and leeks at yesterday’s regional finals (5 March) in London and Birmingham.

The regional finalists were also tasked with creating a dessert on the theme of Île Flottante from a mystery box of 26 ingredients.

The Birmingham final was judged by Alain Roux, Adam Smith (Roux Scholar 2012), Sat Bains (Roux Scholar 1999), Simon Hulstone (Roux Scholar 2003) and Rachel Humphrey, while the London final was judged by Michel Roux Jr, Brian Turner, Emily Roux, Angela Hartnett, André Garrett (Roux Scholar 2002), Mark Birchall (Roux Scholar 2011) and James Martin. 

Michel Roux Jr said: “I was very impressed by all the chicken dishes, but for me the highlight was the sauces. The sauces are the backbone of a good dish, and those who really perfected theirs really stood out.”

Emily Roux added: “I think all of the regional finalists worked very well, they were composed and did their best. There were some great dishes, and I absolutely love Île Flottante, so I was generously served!”

Alain Roux commented: “I was surprised how many of the chefs chose the same ingredients and flavours from the mystery box, when there was so much else to choose from. They seemed to play it safe, but their dishes did taste good.”

The 2026 Roux Scholar will receive up to £12,000, a two-month stage at a three-star Michelin restaurant anywhere in the world, or the option of a bespoke training programme, tailored to their interests and skills gaps.

The scholarship was founded by Michel Roux Sr and his brother Albert Roux in 1984 to help a new generation of British chefs to train in some of the best restaurants in the world.