L’Enclume chef wins Roux Scholarship

The latest Roux Scholarship has been won by Tom Barnes, sous chef at the two-Michelin-starred L’Enclume restaurant.
Based in Cartmel, Cumbria, Simon Rogan’s establishment is often voted among the finest in the UK, with its sous chef now going on to take top prize at the 2014 event.
To win the honour, Barnes prepared a dish entitled ‘Chartreuse of quail and sweetbreads with grape sauce’ to beat off five other finalists including Sabrina Gidda, AIG Group (Restaurant Associates), London, Richard Pascoe, Oulton Hall (De Vere Hotels), West Yorkshire, David Salt, BNY Mellon (Restaurant Associates), London, Scott Dineen, Goldman Sachs (Baxterstorey), London, and David White, Barclays Wealth (ISS), London.
Each of the chefs had two hours and forty-five minutes to create an Escoffier-inspired meal in front of a team of judges, including various members of the Roux family, as well as Gary Rhodes, Brian Turner, James Martin, Angela Hartnett, Andrew Fairlie and David Nicholls.
Barnes’ triumph at the cook-off, which was held at Westminster Kingsway in London, follows his defeat in last year’s final of the competition.
Announcing the winner, Michel Roux Sr said: “It is great to see a repeat finalist and that he had enough guts to enter, and not only to enter but he won hands down. A wonderful piece of work - clean, beautifully seasoned. When you have been to the final before it can work for or against you. You can think to yourself, ‘What am I doing here again?’, or you can just go there and tell yourself, ‘This time it’s going to be mine’. He did what he knew in his mind he wanted to do.”
As part of his prize, Barnes picked up £5,000 from the Savoy Educational Trust to help his development as a chef, as well as an invitation to work alongside leading chefs for up to three months at a three-Michelin-starred restaurant.
By Owen Mckeon
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