A new date for the finals is yet to be set but will be ‘communicated in due course’.
“The health and welfare of our fantastic participants, as well as all stakeholders and guests, remains our highest priority,” says chairman Alain Roux.
“With no end to the current limitations in sight and in view of the ongoing uncertainty, postponement is the only safe option. We appreciate everyone’s brilliant support as we work through this. We cannot wait to find our 2020/21 scholar.”
“We are disappointed at having to delay, yet again, the finale of this year’s competition but we are all facing unprecedented challenges,”
“We remain committed to maintaining the high quality and experience of the semi-finals, national final and award ceremony. Our determination to see this competition through remains undimmed.”
The 18 regional finalists, as well as the first reserve, selected at the paper judging stage in March 2020 will automatically qualify as regional finalists and cook their recipes for hake, palourde clams and leeks in the regional cook-offs at University College Birmingham and at the University of West London.
The judges will be Michel Roux Jr, Alain Roux, Brian Turner, Clare Smyth, Angela Hartnett, Rachel Humphrey, James Martin, Sat Bains (1999 scholar), André Garrett (2002 scholar) and Simon Hulstone (2003 scholar).
The six most successful chefs will be selected to compete in the national final, when honorary president of judges Björn Frantzén, from three-star Michelin Restaurant Frantzén in Stockholm, will lead the panel of judges. There will be no application process in 2021.
The regional finalists
Scott Braithwaite, L’Enclume, Cartmel, Cumbria
Jonathan Ferguson, The Raby Hunt Restaurant, Co. Durham
Oliver Marlow, Roganic, London
Curtis Tonge, The Bull & Bear, Manchester
Jac Webster, The Angel at Hetton, Yorkshire
Joshua Fulcher, Restaurant 22, Cambridge
Benjamin Champkin, The Newt, Somerset
Caer Timberlake, Restaurant 22, Cambridge
Ryan Baker, Maison Francois, London
Julian Elkjaer, Whatley Manor, Wiltshire
Oli Williamson, London
Conor Bird, House of Commons, London
Christos Sidiropoulos, The Ritz, London
Stephen McClarty, Restaurant Associates, London
Tobias Smith, The Leathersellers Company, London
Olivia Catherine Burt, Claridge’s, London
Michael Cruickshank, Bohemia, Jersey
Oliver Dovey, BaxterStorey Fine Dining, London
Connor Wilson, The Traddock, North Yorkshire
