Ryan Porter reaches the regional final of The Roux Scholarship
We are delighted that Ryan Porter, Chef de Partie has reached the regional finals of the Roux Scholarship competition.
The 18 regional finalists were selected by Alain Roux and Michel Roux Jr and will compete in two simultaneous regional finals, one in Birmingham and one in London. The group were shortlisted from their paper application and written recipe and Ryan was named in the final 18 after sending his entry in November when he submitted a detailed recipe with costings.
It has been a strong year for regional finalists this year from a wide geographic spread across the UK and thirteen of the eighteen finalists are outside of London.
Clare Smyth who joins as a judge for the first time this year, said: “It’s such a high level of entries, and it’s great to be with the other judges and get their point of view on things, which makes it great. I’ve always watched the Roux Scholarship and I’ve worked with a lot of the scholars.
“Last year’s winner Luke Selby and Ian Scaramuzza (2015) have both worked with me. Anyone who wins the Scholarship will be a big names in the future.”
But among the praise for those who had passed through to the next stage, there were also some tips for future applicants, particularly regarding the costings of their recipes.
Michel Roux Jr said: “Some of the recipes were absolutely amazing but unfortunately some of the costings were really not up to scratch. Young chefs have to understand that the costings are very important and business acumen is something that chefs have to learn.”
Many of the judges also expressed concern for the amount of waste produce resulting from the recipes.
Ryan has held the position of Chef de Partie for over a year now at Northcote and has been working tirelessly practising and refining his dish of Sea Bream, Shellfish and Globe Artichoke, ready for the final on Thursday 8th March at University College Birmingham.
He will compete against Aaron Lawrence, Gilpin, Cumbria; Samuel Nash, L’Enclume, Cumbria; Daniel Parker, House of Tides, Newcastle-upon-Tyne; Kelvin Tan, Restaurant Sat Bains, Nottingham; Ricki Weston, Restaurant Sat Bains, Nottingham.