CONTACT USMEDIA RESOURCESLINKS ABOUT THE ROUX SCHOLARSHIP THIS YEAR'S COMPETITION HOW TO ENTER PREVIOUS WINNERS SPONSORS RECIPES Home > 2015 Launch Are you the next Roux Scholar? Entrants must be in full time employment as a chef in the UK and be aged 22 or above, but no older than 30 on 1st February 2015. They have until midnight on Friday 30th January 2015 to submit a recipe to serve four people using: Two whole guinea fowl with or without giblets, weighing anywhere between 1.2kg – 1.6 kg plus 200g chicken livers, trimmed; served together, plated and accompanied by two garnishes. One garnish must include spinach leaves and the other to be a garnish of your choice. A sauce must accompany the dish. Important note: Entrants are not allowed to use or bring any pre-prepared stock or sauce whatsoever for the meat or vegetable dish, and none will be provided. Full details can be found in the recipe details on the website which competitors must read before entering. Click here for the Online Entry Form Click here to download Printable Entry Form (Word Doc)* Click here for details of the Recipe Click here for the Rules If you have any queries regarding your entry you can contact the organisers on 01276 417897, should you wish to send a paper entry contact us. The winner receives a career changing opportunity: an all expenses paid, three-month stage at a 3 Michelin starred restaurant of their choosing anywhere in the world. Established by the Roux family over 30 years ago, the competition has discovered some of the country's finest young chefs. Previous scholars include Andrew Fairlie (Gleneagles, 2 Michelin stars), Sat Bains (Restaurant Sat Bains, 2 Michelin stars) and Simon Hulstone (The Elephant, 1 Michelin star). As always an impressive list of judges join Michel and Albert Roux and their sons Alain and Michel Jr. This year the line up includes: Andrew Fairlie, the first scholar to win the competition and other top chefs: Angela Hartnett, James Martin, David Nicholls, Gary Rhodes and Brian Turner. The judges will select the best 18 recipes from those submitted. These contestants will be invited to cook their dish, along with a mystery box dessert challenge at regional finals to be held in Birmingham and London on Thursday 12th March 2015. The final will be held in London on Monday 30th March 2015 and the winner will be announced at a special award ceremony at The Mandarin Oriental Hotel, Hyde Park the same evening. ABOUT THE RECIPE Guinea fowl is one of the most delicious treats when cooked with care and imagination, likewise the chicken livers can be an extravagance or disaster! I can't wait to see what the chefs are going to come up with. We are looking for an imaginative recipe, respecting the ingredients, delivering flavour and flair. Michel Roux Jr ABOUT THE RECIPE We are looking forward to a good display of techniques from the chef candidates. You can substitute guinea fowl for almost any chicken dish but its flavour lends itself to certain combinations so presents an interesting challenge. Apart from casseroles and roasting, it will suit a variety of approaches that should prove exciting. Alain Roux SIGN-UP FOR NEWS To be notified about Roux Scholarship news, please submit your email address in the box below. It's free and you can unsubscribe at any time. Your email address: Follow Us On Twitter See our Videos on YouTube © The Roux Scholarship 2021