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Scottish catering and hospitality news in Scotland
Catering in Scotland magazine is published bi-monthly with in-depth features, views and news for the Scottish catering, hospitality and tourism industry. On this page we have the latest news to keep you constantly updated on the market. On the left hand side of the page you can search our archived news which is stored monthly.
Wednesday, February 16, 2005
Record number of Roux regional finalists announced
A total of 19 regional finalists have been selected by the judging panel for the 2005 Roux Scholarship to go through to the regional finals. This record number of is a reflection of the high standard of entries this year, with past years seeing 15'The standard this year was exceptional and fresh crab as the chosen ingredient
has provided some very interesting recipes,' says Michel Roux, co-chairman of the judges. 'As usual, the first part of the judging is completely 'blind' and the judges did not have any idea whose recipe they judged - the finalists are selected purely on the merit of their initial submission.'
'We are all really looking forward to tasting the recipes at the regional finals. and it's very rewarding to see how many of the regional finalists have been past contestants and are determined to try again for success.'
From the final 19, a final six will be selected to go through to the National Final which takes place at the Mandarin Oriental Hyde Park in early April.
The regional finals will be held at Birmingham College of Food, and Kingsway each contestant will be asked to prepare a dessert from a mystery box of ingredients, which is only given to them half an hour before the competition starts.
This year's judging panel includes Tamasin Day-Lewis, author, broadcaster and Daily Telegraph Weekend cookery writer. She joins Albert and Michel Roux, their respective sons, Michel Junior and Alain, Brian Turner, Gary Rhodes, David Nicholls and Rick Stein.
There are prizes galore for the Roux Scholar: the renowned three-month stage at a three-star Michelin establishment; 2,500 pounds cash courtesy of the Savoy Educational Trust and a week's paid work experience in New York, courtesy of Restaurant Associates. Added to this the winner will receive an expenses-paid trip including travel and overnight accommodation to visit the wine cellars of Champagne Gosset at Ay for a guided tour of the production process, a trip for two to visit the Caffe Musetti roasting factory in Milan and a set of Global Knives to the value of 1,000 pounds. The Scholar also becomes a member of the elite Roux Scholars club, which meets on a regular basis, offers special privileges to members and forms a unique networking opportunity.
