Entries Open for The Roux Scholarship 2026

We are delighted to share that the Institute’s Events team will be once again managing the Roux Scholarship which is now open for entries.

UK-based young chefs are invited to showcase their culinary skills and compete for the prestigious Roux Scholar title and life-changing prizes.

Culminating in a celebratory final and winner announcement on 13 April 2026, this year’s competition sees two outstanding chefs join the judging panel: Lisa Goodwin-Allen of Northcote and Roux Scholar 2011 Mark Birchall, who bring their talent and expertise from Lancashire, one of the UK’s most dynamic culinary regions.

Chefs will this year be asked to compete by using some of the UK’s best ingredients including Devon White slow grown, free-range chicken, its livers, plus leeks.

As Chairman Alain Roux explains: “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.”

Chairman Michel Roux said: “Quality chicken is an ingredient that I revere. Whether a simple roast with crisp golden skin or gently poached in a flavoursome broth, it’s delicious beyond words. But chicken has so much more to give and, with the added ingredient of liver, I’m expecting a celebration of flavours.”

To enter and compete, applicants must be chefs in the United Kingdom aged 22 or above, but not older than 30 years of age. The chefs are invited to create their own recipe using a delicious range of ingredients as their first step to a potentially life-changing experience.

Interested?

To take part chefs must register their entry on the website. They will then receive an invitation to complete the recipe application online form.

Entrants have until midnight on 19 January 2026 to submit their recipes via the online application system.

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.

Prizes

• The winner will choose from two star prizes: either a stage for up to two months at a three-star Michelin restaurant anywhere in the world, or a bespoke training plan tailored to the chef’s skills and knowledge gaps. In addition, the winner receives £6,000, to support their career development as well as a host of fabulous prizes from our sponsors.
• The Mentorship Award is also offered as a prize: in addition to the £6,000 awarded to the winner for their career development, an additional £6,000 is awarded to them on completion of 15 months’ service with their current employer after they win. Should they take up a new role in that time, the funds will be awarded to the original employer to help in the development of the remaining brigade.
• Go to rouxscholarship.co.uk for more information about the Roux Scholarship competition and details of the long list of prizes, courtesy of our sponsors and preferred partners.

ENTER THE ROUX SCHOLARSHIP 2026