2026 Roux Scholarship winner revealed

Harrison Brockington has been crowned 2026 Roux Scholar following a tough day of competition at the Waterside Inn in Bray, Berkshire.

The 28-year-old head chef and owner of Gather in Totnes, Devon, beat five other competitors to the prestigious title in the national final on Monday.

Brockington was a Roux Scholarship national finalist in 2024. He worked at several restaurants across Devon before opening Gather in 2019 with his friends, having trained at the Michael Caines Academy at Exeter College.

The chef has now been named the 42nd Roux Scholar, following in the footsteps of industry greats including Luke Selby, Spencer Metzger, Sat Bains and Mark Birchall.

Brockington told The Caterer: “Today was an awesome opportunity to get to cook for the judges. I was happy with the brief that was set. Obviously, under the time and it being a mystery box, there are always things you want to do slightly differently. But I was happy with what I put.

“Two years ago I made it through to the finals, and last year I didn’t get through the written stage. So this year I was just really happy to make it through to the finals again and to have the opportunity.”

He said of his victory: “I genuinely couldn’t believe it. I think it’s an amazing opportunity to be a part of the Roux Scholarship and just to see how far you can get, but I never thought [that would be me].”

This year’s Roux Scholarship was judged by chefs including Alain, Michel and Emily Roux, as well as Angela Hartnett, Simon Hulstone and André Garrett.

The judging panel also welcomed Lisa Goodwin-Allen and 2011 Roux Scholar Mark Birchall for the first time.

Argentine-Italian chef Mauro Colagreco, who is the founder of the three-Michelin-starred Mirazur in Menton, France, oversaw proceedings as the honorary president of judges.

Competitors were challenged to cook a Mediterranean-inspired Surf ‘n’ Turf consisting of compulsory items Dover sole, cuttlefish, minced pork, sausage meat and citrus fruit.

The dish also had to feature three garnishes or accompaniments, at least two of which required asparagus and/or mushrooms.

Chefs had the freedom to express their own personality in the dish but had to demonstrate an understanding of Colagreco’s culinary ethos, as well as Mediterranean flavours.

They were only given their ingredients and brief 45 minutes before the start of the competition and then had up to three hours to prepare their dish to serve four people.