The winner receives an all expenses paid, three-month stage at a three Michelin starred restaurant of their choosing anywhere in the world, as well as many unique prizes all related to food and hospitality.
Entrants, who must be in full-time employment as a chef in the UK and aged between 22 and 30, must submit a recipe to serve four people, using:
Two whole guinea fowl, with or without giblets, weighing anywhere between 1.2kg - 1.6kg plus 200g chicken livers, trimmed; served together, plated and accompanied by two garnishes. One garnish must include spinach leaves and the other to be a garnish of your choice. A sauce must accompany the dish.
Michael Roux Jr said: “Guinea fowl is one of the most delicious treats when cooked with care and imagination, likewise the chicken livers can be an extravagance or disaster! I can’t wait to see what the chefs are going to come up with. We are looking for an imaginative recipe, respecting the ingredients, delivering flavour and flair.”
The judges for the competition are going to be Michel and Albert Roux and their sons Alain and Michel Jr, Andrew Fairlie, the first scholar to win the competition and top chefs: Angela Hartnett, James Martin, David Nicholls, Gary Rhodes and Brian Turner.
Alain Roux said: “We are looking forward to a good display of techniques from the chef candidates. You can substitute guinea fowl for almost any chicken dish but its flavour lends itself to certain combinations so presents an interesting challenge. Apart from casseroles and roasting, it will suit a variety of approaches that should prove exciting.”
The judges will select the best 18 recipes from those submitted. These contestants will be invited to cook their dish, along with a mystery box dessert challenge at regional finals to be held in Birmingham and London on Thursday 12th March 2015.
The final will then be held in London on Monday 30th March 2015 and the winner will be announced at a prestigious award ceremony at The Mandarin Oriental Hotel, Hyde Park that same evening.
Tom Barnes won the 2014 Roux Scholarship and is currently in Belgium on a three month stage at three-starred Michelin Restaurant, Hof Van Cleve, cooking with acclaimed chef Peter Goossens.