2026 Roux Scholarship opens for entries

The prestigious 2026 Roux Scholarship has opened for entries.

 

This year’s applicants will be required to create a recipe for four people consisting of the following:

• One Devon White slow grown, free-range chicken, eviscerated and weighing between 1.4kg and 1.8kg (maximum 2kg).
• 200g chicken livers, along with two simple or composed garnishes/accompaniments. One must be predominantly leek-based, with leeks as the main ingredient and flavour focus; the other can be a garnish or accompaniment of your choice.  One of these may be served separately, if preferred.
• A sauce must accompany the dish.

Eighteen regional finalists will be selected to cook their written recipe and mystery basket dessert challenge on 5 March.

 

The national final will take place at the Alain Roux Culinary School at the three-Michelin-starred Waterside Inn in Bray on 13 April.

 

The deadline for entries is until midnight (11.59pm) on Monday 19 January 2026.

 

Entrants must be employed as a professional chef in the UK and be aged 22 or above, but no older than 30 on 1 February 2026.

 

Two new judges have joined the judging panel for the 2026 Roux Scholarship: Lisa Goodwin-Allen of the Michelin-starred Northcote and 2011 Roux Scholar and chef patron of the three-Michelin-starred Moor Hall, Mark Birchall.

 

They join chairmen Alain and Michel Roux, honorary patron Brian Turner, and chefs Emily Roux, Sat Bains, André Garrett, Simon Hulstone, Adam Smith, James Martin, Rachel Humphrey and Angela Hartnett.

 

The honorary president of judges will be announced at a later date.

 

Chairman Alain Roux, chef patron at the Waterside Inn, said: “This year’s brief celebrates the subtle art of precision and restraint. The Devon White free-range chicken, slow grown for depth of flavour, is a beautiful canvas for showcasing classical skill and creativity in equal measure. The inclusion of chicken livers challenges chefs to honour the bird in its entirety, encouraging boldness and finesse. The leek component demands care to draw out its sweetness and subtle earthiness without overpowering the dish.

 

“With two garnishes or accompaniments, and a sauce needed to tie it all together, this task is about balance, respect for ingredients and a clear culinary voice. We’re looking for dishes that are grounded, technically accomplished and truly delicious.”

 

Emily Roux, owner of the Michelin-starred Caractère in London’s Notting Hill, added: “I absolutely love the idea of chicken as the showcase ingredient. It’s not often seen on fine dining menus as it’s considered not ‘noble’ enough. I can’t wait to read and taste what the candidates come up with.”

 

The scholarship was established by the Roux brothers in 1984 to enable a new generation of chefs from Britain to train in renowned restaurants across the world.

 

What is the timeline for the 2026 Roux Scholarship?

 

19 January 2026: Deadline for applications

 

5 March 2026: 18 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 will be shortlisted

 

13 April 2026: National final at the Alain Roux Culinary School, at the Waterside Inn, with the award ceremony taking place at Coworth Park, Berkshire