Entrants must be in full time employment as a chef in the UK and be aged between 22 and 30.
They have until midnight on Monday 28th January 2013 to submit a recipe to serve four people using: One Stone Bass (Meagre) of 1.4 to 1.6 kg (max 2kg) and four whole fresh squid of small to medium size, 10 cm to 15 cm in length; accompanied by two garnishes, one of which must include new potatoes and the other using one green vegetable of your choice.
The dish should also be accompanied by a sauce. Full details and the entry process are available on the website.
Previous scholars include Andrew Fairlie (Gleneagles, 2 Michelin
stars), Sat Bains (Restaurant Sat Bains, 2 Michelin stars) and Andre Garrett (Galvin at Windows, 1 Michelin star).
Guest judges for this year are Rick Stein and Heston Blumenthal, who join the Roux family and other top chefs including Brian Turner, James Martin and Gary Rhodes to select the 30th Roux Scholar.
Also judging is Andrew Fairlie, the first scholar to win the competition, whose restaurant has been declared the best in the UK by The Times Food List.
The judges will select the best 18 recipes from those submitted and these contestants will be invited to cook their dish, as well as a mystery box dessert challenge at simultaneous regional finals, in Birmingham and London on Thursday 7th March 2013.
The winner will receive a career-changing opportunity – a three month stage at a 3 Michelin starred restaurant anywhere in the world.
The winner will be announced at a special award ceremony at The Mandarin Oriental Hotel, Hyde Park on Monday 25th March 2013.