Roux Scholarship finalists revealed

The two regional heats, which will be held on 4 March, will take place at Birmingham College of Food and Thames Valley University, Ealing. Competing in Birmingham: Matthew Thomson, De Vere Slaley Hall, Hexham Arbinder Dugal, The Bedford Hotel, Sidmouth Oliver Pierrepont, Heckfield Place, Hook in Hampshire. Stephen Stevens, Cleifiog Uchaf, Anglesey Mark Birchall, L'Enclume, Cartmel, Cumbria. A nton Scoones, General Tarleton, N Yorks Judges will be Alain Roux, Brian Turner, James Martin (Guest Judge) Competing in London: Kevin Sutherland, Baxter Storey, Barclays, London Alastair Dale, Ince & Co, London Kevin Tew, Corrigan's, Mayfair Gemma Almond, General Tarleton, N Yorks Kenneth Culhane, Baxter Storey, Barclays, London Guy Fenton, The Dorchester Grill, London Quinton Bennett, The Westbury Hotel, London Christopher Hill, Whatley Manor, Wiltshire Adam Peirson, Claridge's, London Carl Long, Drakes Restaurant, Ripley Nick Whatmough, Restaurant Associates, Barclays Wealth, London Tom Sellers, Trinity Restaurant, London Judges will be Michel Roux Snr, Michel Roux Jnr, Gary Rhodes, David Nicholls and Andrew Fairlie. The Challenge: The challenge was to come up with a recipe to serve four people using five shellfish to make a rice based dish of their creation, with an accompanying salad. The judges will be looking for those recipes and methods, which demonstrate the best balance of creativity, taste style and practically in the finished dish. Six winners across the two heats will go through to the National Final, which takes place at Westminster Kingsway College, London and the result will be announced at the awards ceremony at The Mandarin Oriental Hyde Park London the same evening.