The Roux Scholarship 2027 competition invites chefs to create a recipe for four people using the following ingredients and criteria.
- One whole fresh haddock, gutted, weighing between 1.6kg and 2kg, cooked and served either whole or filleted.
- One cock crab (brown crab) weighing approximately 1.5kg to 2kg.
- Two garnishes or accompaniments, one featuring celeriac.
- A sauce must accompany the fish.
The final set for the 12 April 2027 will follow eighteen regional finalists competing on 4 March at University College Birmingham and the University of West London. Each will cook their submitted recipe and a dessert based on a mystery basket, with six chefs progressing to the national final.
“These delicate yet powerful ingredients call for a skilful hand and sensitive palate to ensure a balanced dish,” says chairman Alain Roux.
“The crab brings delicate sweetness, the haddock a beautiful, flaky texture and celeriac an earthy elegance.
“Pinpoint accuracy will be required to cook the haddock to perfection. The challenge will be to ensure every element sings and earns its place on the plate.”
The overall winner will receive a bespoke career development programme valued at up to £12,000, including a stage at a restaurant anywhere in the world, alongside £6,000 towards career development and prizes from sponsors.
The Mentorship Award provides a further £6,000 following completion of 15 months’ service with the winner’s current employer. If the winner moves to a new role during that period, the additional funding will go to their original employer to support the development of the remaining brigade.
The 2027 judging panel includes chairmen Alain Roux and Michel Roux Jr, honorary patron Brian Turner CBE, Emily Roux, Sat Bains, André Garrett, Simon Hulstone, Adam Smith, Mark Birchall, Lisa Goodwin-Allen, James Martin, Rachel Humphrey and Angela Hartnett OBE. The honorary president of judges is yet to be announced.
Entrants have until midnight on 18 January 2027 to submit their recipes via the online application system.
The Roux Scholarship 2025 was won by head chef and owner of Gather, Harrison Brockingdon.
Other previous winners include Lily Patridge, Craig Johnston and Sat Bains.