The Roux Family are set to test chefs’ butchering skills in this year’s Roux Scholarship competition as they announce the details of the recipe challenge. Entries open at 2pm today (12th November).
Entrants must be in full-time employment as a chef in the United Kingdom and be aged 22 or above, but no older than 30 years of age on 1st February 2019. They have until midnight on Thursday 31st January 2019 to submit a recipe to serve four people using:
One short saddle of hogget, weighing between 1.8kg and 2.2kg (bone-in, breast removed, without kidneys) and using four hogget kidneys (whole, suet removed); together served plated with two ‘simple’ or ‘composed’ garnishes/accompaniments. One of them must include potato rösti and the other to be a garnish/accompaniment of your choice. One of these can be served separately if preferred. A sauce must accompany the dish.
Important notes:
• Two and a half hours’ cooking time is allocated at the Regional Final for cooking the dish to the recipe originally submitted. In addition, a dessert to serve four people must be made from a ‘mystery box’ of ingredients given on the day.
• Contestants must include a full and accurate list of quantities and cost of all ingredients used, omitting the short saddle of hogget and the hogget kidneys. The cost of the short saddle of hogget will be of £14.00 per kg and the hogget kidneys £7.00 per kg. The full total costing of the dish, without the short saddle of hogget and the hogget kidneys, should not exceed £12.00 per portion.
• The hogget and kidneys will both be provided by the college should entrants be successful in being selected to compete at the Regional Final.
• Entrants are not allowed to use or bring any pre-prepared stock or sauce whatsoever for the meat, vegetable or garnish / accompaniment dishes and none will be provided.
• One and a maximum of two photographs may accompany your recipe as part of your entry, if you feel these will enhance your entry. This is not obligatory.
• Full details can be found in the rules on the website that competitors must read before entering.
• Full details of the competition, rules and the entry process are available on the website www.rouxscholarship.co.uk
Alain Roux said: “Hogget is an interesting ingredient, as tender as lamb but offering a deliciously rich flavour. I am delighted with the challenge we have set this year on so many levels; in particular to test the butchery skills of the chefs, but also to assess their judgement and finesse to ensure the short saddle is cooked preserving the unique flavour and moistness of the cut and also the kidneys. The scope is there to prepare them in a very simple or more sophisticated way”.
Michel Roux Jr said: “Hogget has a wonderful depth of flavour that can be married with myriad spices. The saddle is a prime cut and can be cooked in many different ways, but for me the use of the kidney will be vital.”
With the launch of the competition last week, the Roux Family named the typical skills that potential winners will have in their repertoire. These included being able to fillet all meat, preparing a ballotine and being able to make sweet and savoury soufflés.
The judges for the 2019 competition are as follows: Alain Roux, Michel Roux Jr, Brian Turner, Andrew Fairlie (Head Scholar, 1984), Sat Bains (Scholar 1999), André Garrett (Scholar 2002), Simon Hulstone (Scholar 2003), James Martin, Clare Smyth, Rachel Humphrey and Angela Hartnett.
The Honorary President of Judges will be announced in due course.
The dates for the 2019 competition are as follows:
12th November 2018: Recipe ingredients are announced and entries open.
31st January 2019: Deadline for applications.
14th March 2019: Regional finalists compete, each cooking their written recipe plus a mystery basket dessert recipe challenge. Regional finals take place at University College Birmingham and University of West London. Six national finalists shortlisted.
1st April 2019: National Final at Westminster Kingsway College, London.
Final Awards ceremony at at top London venue (TBC).
Prizes
The winner receives £6,000, to support their career development & an invitation to cook and train under the supervision of a leading chef at a prestigious three-star Michelin restaurant anywhere in the world for up to three months. This is in addition to a host of fabulous prizes from our sponsors.
About the Roux Scholarship:
In 1984, Michel Roux founded the Roux Scholarship with his brother Albert to enable a new generation of chefs from Britain to train in the greatest restaurants in the world. Not only has it become the industry’s most acclaimed chef competition in the UK with many scholars having gone on to win Michelin stars themselves, it ranks among the most prestigious competitions for chefs in the world. Since it was established more than three decades ago, it has helped British chefs gain the international recognition they deserve. With many young chefs entering the competition each year, it is true to say thousands have been inspired, and lives changed, by the experience of competing.
