Harry Guy wins the Roux Scholarship 2016 supported by Laurent-Perrier

Harry Guy wins Roux Scholarship 2016 and a trip to Laurent-Perrier’s cellars in Champagne!

We are delighted to announce that Harry Guy has won the 2016 Roux Scholarship.

Norfolk black chicken en croute with cardoon gratin and tarragon sauce and served with Grand Siècle The support and development chef for the Eden Hotel Collection in Stratford-Upon-Avon, Warwickshire, beat five other finalists in a highly contested final held at Westminster Kingsway College, London, on Monday 4th April. Their final dish to prepare and serve was Norfolk black chicken cooked en croûte, cardoon gratin and tarragon sauce, paired with our prestige cuvée Grand Siècle.

The winner was announced the same day at a glittering awards ceremony at The Mandarin Oriental Hotel, in front of an audience of prestigious guests, top chefs and leading figures from the world of hospitality.

The 26-year-old chef, who made it through to the regional finals last year, was battling it out against Martin Carabott of the Royal Automobile Club, London, Ben Champkin from L’Enclume, Cartmel, Cumbria, Scott Dineen of Goldman Sachs (BaxterStorey), London, Paul Matthews from Fieldfisher (Vacherin), London, and Tim Peirson of Kensington Place, Kensington, London.

The six chefs had three house to prepare the final dish “At first sight it could seem like this was a straightforward and simple dish.” Michel Roux Jr said of the final challenge “However there were a lot of potential banana skins and Harry’s dish showed exceptional all round skills.”

Alain Roux, chef-patron of the Waterside Inn added: “Although it may sound simple we chose this dish because it’s technically challenging due to all the component parts. We were looking for suet dough with the perfect bite, chicken with maximum flavour, two well made sauces and correctly prepared soft cardoons. Once assembled the test was to cook the dish properly, without it becoming dry. It’s a pie – nothing more and a chef cooking in the UK should know how to cook a pie!”

Michelin-starred chef Pierre Gagnaire joined the panel of esteemed judges this yearThe six chefs, all under 30 years old had three hours to cook the Escoffier inspired recipe in front of the judges.  Pierre Gagnaire, the legendary three star Michelin chef led the judging in a new role as Honorary President of the Judges 2016.

First time chairmen of the judges Alain and Michel Jr, were also joined by James Martin, Brian Turner, the first scholar  Andrew Fairlie as well as previous winners  Simon Hulstone (2003 scholar) and  André Garrett (2002 scholar).

Harry Guy wins the Roux Scholarship and a trip to Laurent-Perrier's cellars in ChampagneThe Eden Hotel Collection chef, who previously worked at L’Enclume, receives £6,000, and an invitation to cook and train under the supervision of a leading chef at a prestigious three star Michelin restaurant anywhere in the world for up to three months. He also wins a bottle of Laurent-Perrier Cuvée Rosé and a trip to visit our cellars in Champagne.

“I was apprehensive at the start but figured it out ok.” said Harry “I was hoping for meat so that was good and I was happy with what I produced. It means everything to win! To be in close contact with the Roux family is invaluable and will really push my career forward as it establishes you in the industry.”

For the first time in the history of the competition the awards ceremony was live streamed via the Roux Scholarship website. If you want to find out more, stay tuned to the blog!

All image credits: Graham Flack

r2016 winning dish