2013 Roux Scholarship entries open

Chefs are being invited to enter this year's prestigious Roux Scholarship for the chance to win a three-month stint at a three-Michelin-starred restaurant anywhere in the world.

The cookery competition is open to chefs aged between 22 and 30 who are currently working full-time in the UK and is likely to appeal to ambitious young cooks in catering jobs.

An impressive roster of judges have been assembled for this year's contest to celebrate its 30th year, with the likes of Heston Blumenthal, Rick Stein, Gary Rhodes, James Martin, Brian Turner and inaugural Roux scholar Andrew Fairlie taking their places alongside the Roux family.

Chefs must submit their entries by 28 January to take part and this year they are asked to create recipes for one stone bass (maximum 2kg) and four whole fresh squid of small to medium size (10cm to 15cm in length).

Entrants must also concoct two garnishes, with one including new potatoes and the other using a green vegetable.

"Stone bass is a lovely fish that should be used more often. This year we're challenging chefs to think differently, using a fish not usually seen on restaurant menus, I'm hoping for good flavour combinations that respect the fish and enhance its unique qualities," said Alain Roux, chef patron of the three-Michelin-starred Waterside Inn.

After recipes are judged on paper the shortlisted 18 chefs go through to the regional finals in London and Birmingham on 7 March, before a London final on 25 March and the announcement of the winning chef at Knightsbridge's Mandarin Oriental hotel on the same date.

Copyright Press Association 2012

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