The regional finals of the highly respected cooking competition will take place in London and Birmingham on 9 September and the national final will take place on 25 October.
The 18 regional finalists, as well as the first reserve, selected at the paper judging stage in March 2020 have automatically qualified as regional finalists for 2021 and will 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 on 9th September 2021.
The six most successful chefs will be selected to compete in the national final on 25 October, during which honorary president of judges Björn Frantzén, from three-star Michelin Restaurant Frantzén in Stockholm, will lead the panel of judges.
The application process for the 2022 competition will open in November 2021.
“At last, we can look forward to choosing our 2020 scholar, I can hardly wait," says chairman Alain Roux. "There was never any plan to cancel and give up on the talent we discovered in our regional finalists.
"This year, more than ever, our 2020 scholar will represent the tenacity, resilience, stamina and forbearance that defines us as chefs.”
Co-chairman Michel Roux Jr added: “I am so excited to put dates in the diary for the Roux Scholarship, especially after such a dreadful past 12 months."
"It feels as if there is unfinished business to be taken care of and I can’t wait to get our regional finals underway. As the saying goes ‘the show must go on’ and as chefs we are ready to go!”
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
The Roux family has again postponed the 2020 Roux Scholarship regional and national finals, which were due to
take place in Birmingham and London in March next year.
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
