This year, 12 of the 18 finalists are new to the competition, with four of last year’s national finalists qualifying among them.
Some of the best restaurants in the UK are represented, including Hélène Darroze at The Connaught and The Ritz in London, and Midsummer House in Cambridge.
The 18 chefs, and two reserves, were selected from their written recipes based on the recipe challenge.
The recipes were submitted anonymously to the judges, who took part in the Recipe Judging Day at The Waterside Inn earlier this month.
The 18 finalists will compete in two regional finals, which will be held simultaneously on Thursday 5th March 2026 at University College Birmingham and University of West London, Ealing.
Two chefs are in reserve (should any finalists not be able to compete): William Salter from L’Enclume, Cumbria and Harry Sutton from Lainston House Hotel, Hampshire.
For the recipe application, Roux Scholarship 2026 applicants were invited to create a recipe for four people using the following ingredients and criteria: One Devon White slow-grown, free-range chicken, and its chicken liverr. Two simple or composed garnishes/accompaniments, one of which had to be predominantly leek-basee and a sauce to accompany the dish
The regional finalists will have 2.5 hours to cook their dish, along with a dessert devised and prepared from a mystery box of ingredients given to them on the day.
Judges will be looking for recipes and methods that demonstrate the best balance of creativity, taste, style, and practicality in the finished dishes.
“There was a very high level of cooking, which was reflected in how difficult it was to come to a decision on who to put through to the regional finals,” says Chairman Michel Roux Jr.
Mark Birchall added: “I thought all the chefs who’ve got through really deserve their places. There are some really interesting recipes and nice combinations and nice techniques with their proteins, it’s going to be delicious to taste them all.”
The paper applications are judged blind, so judges do not know the applicants’ identity, place of work, or any details other than the recipe.
Six winners, selected from across the two regional finals, will go through to the national final, which takes place at the Alain Roux Culinary School at The Waterside Inn, Bray.
Michel Roux OBE founded the Roux Scholarship with his brother Albert to enable a new generation of chefs from Britain to train in the greatest restaurants in the world. The first ever competition took place in 1984.
The chefs competing in Birmingham
- Liam Anderson
- Harrison Brockington, Gather, Devon
- Rosie Bull, The Black Swan, Oldstead, North Yorkshire
- Andrew Cassling, The Cardan Bar & Grill, Northern Ireland
- Niall Frith, The Forestside, Cumbria
- William Hampson, Northcote Hotel, Cumbria
The chefs competing in London
- Katherine Altham, Hélène Darroze at The Connaught, London
- Jamie Angel, Gravetye Manor, West Sussex
- Nathan Cooper, Baxterstorey, London
- Angelos Korounti, The Ritz, London
- Jasmin Layzell, The Dysart, Petersham, Surrey
- Jordon Powell, Chalk Restaurant, West Sussex
- Jacob Reilly, Hélène Darroze at The Connaught, London
- Oliver Robinson, Coworth Park, Berkshire
- James Rodgers, Coworth Park, Berkshire
- Taehyun ‘Max’ Kim, Hide, London
- Nikoletta Theofylakidou, Restaurant Associates, London
- George Wintle, Trinity, London
Judging panels
Birmingham: Alain Roux, Simon Hulstone, Rachel Humphrey, Sat Bains, Adam Smith MCA
London: Michel Roux, Brian Turner CBE, Emily Roux, André Garrett MCA, Angela Hartnett OBE, Mark Birchall, James Martin