Entrants must be in full-time employment as a chef in the UK and be aged 22 years or above, but no older than 30 years on 1st February 2016. Entries must be submitted by midnight on Monday 1st February 2016.
A recipe one whole fresh pollock (otherwise known as coley or saithe), gutted, weighing anywhere between 1.5 – 1.75kg (maximum 2kg) and 600g live whole cockles; together served plated and accompanied by two garnishes. One garnish must include button mushrooms and the other to be a garnish of your choice. One of these garnishes can be served separately if preferred. A sauce must accompany the dish.
Entrants are not allowed to use or bring any pre-prepared stock or sauce for the fish, vegetable or garnish dishes.
Alain Roux said: “We have chosen to shine the spotlight on Pollock because it is a delicious, healthy white fish that has become a popular and sustainable alternative to cod and haddock and is just as versatile.
“I am looking forward to being enticed with appealing dishes that are at once full of flavour but delicately balanced. So, we are seeking a tricky balancing act, which is very exciting.”
2016 heralds a refresh of the Roux Scholarship as cousins Alain & Michel Jr take over as joint chairman from their fathers, Michel and Albert Roux. Brothers Michel and Albert will become patrons of the Roux legacy.
Cousins Alain and Michel Jr lead the line up of judges, which this year includes James Martin, David Nicholls, Brian Turner, Andrew Fairlie, as well as previous winners Simon Hulstone and Andre Garrett.
The judges will select the best 18 recipes from those submitted and will invite the shortlist to the regional finals to be held in Birmingham and London on Thursday 17th March. The final will be held in London on Monday 4th April 2016 and the winner will be announced at a ceremony at The Mandarin Oriental Hotel, Hyde Park the same evening.