The Roux Scholarship, a prestigious cooking competition ran by Alain Roux and Michel Roux Jr., has announced its 18 regional finalists, with The Chester Grosvenor’s Sous Chef, Curtis Tonge, making the cut.
Curtis will be attending the heats in Birmingham on 14th March amongst a host of chefs from a range of hotels and stand-alone restaurants. The winner will be crowned the 2019 Roux Scholar at the national final on 1st April– earning a stage at a three-Michelin starred restaurant of their choosing and the mentorship of the Roux family.
Alongside Alain and Michel Roux Jr, judges will include industry figureheads like Brian Turner and Angela Hartnett, as well as former winners like Simon Hulstone (2003), Sat Bains (1999) and Andre Garrett (2002).
This year’s competition will see them create a recipe to serve four people using one short saddle of hogget, along with four hogget kidneys, served plated with two garnishes or components, one of which must include a potato rosti.
General Manager of The Chester Grosvenor, Richard Grove, comments: “We’re immensely proud that Curtis has been shortlisted for such a prestigious accolade. It is a huge testament to his talent and determination and we wish him the very best of luck.”