Two Ascot chefs reach semi-finals of prestigious Roux Scholarship

Two chefs working at the same Michelin-starred restaurant near Ascot are through to the semi-finals of a competition to find Britain’s best young chef.

Oliver Robinson and James Rodgers, both based at Coworth Park, have been selected for the regional finals of the Roux Scholarship, now in its 42nd year.

The culinary competition is regarded as the top award for young chefs aged between 22 and 30, with past winners going on to run leading restaurants and earn Michelin stars.

The pair will compete alongside 16 other chefs at the regional finals at the University of West London, which take place simultaneously at University College Birmingham on Thursday, March 5.

Oliver lives in Sunninghill and works as a senior sous chef at the Michelin-starred restaurant at Coworth Park, under head chef and 2012 Roux Scholar Adam Smith.

He was a national finalist in last year’s competition and is currently in his second stint at Coworth Park, having previously worked there between 2016 and 2018 before gaining experience in France and the Netherlands.

He returned to the Ascot restaurant in April 2022.

Also through to the semi-finals is James Rodgers, who joined Coworth Park in 2023 and has risen from demi chef de partie to junior sous chef.

Originally from Sheffield, the 23-year-old is one of the youngest competitors this year and said he was inspired to enter the competition after supporting the Roux Scholarship awards dinners in 2024 and 2025.

The 18 finalists and two reserves were selected following a blind judging process at the Recipe Judging Day held at The Waterside Inn on February 11.

Judges assessed written recipe submissions anonymously, with no information provided about the chefs’ identities or places of work.

Applicants were asked to devise a dish using one Devon White slow grown, free-range chicken, and its chicken livers, along with two simple or composed garnishes – one of which had to feature leeks – and a sauce.

One judge, Lisa Goodwin-Allen, said: “It was my first time judging the recipes, and I thought some of them were really interesting, with some great detail.

“Some were more focused on using the leek in different ways, and others used as much of the chicken as possible, and so there was less wastage.

“And it was all about showing their creativity and what can be done in the 2.5 hours.”

On the day of the regional finals, chefs will have two and a half hours to prepare their main dish, followed by a dessert created from a mystery box of ingredients.

This year’s judging panel includes a host of leading names from the culinary world, such as Alain Roux, Michel Roux Jr, Angela Hartnett OBE, Brian Turner CBE, James Martin and several former Roux Scholars.

Judges will be looking for dishes that strike the right balance between creativity, flavour, presentation and practicality, as well as accurate costings and minimal waste, with careful use of every part of the chicken.

This year’s finalists come from across the UK, including Northern Ireland and Devon, and represent a wide range of establishments, from contract catering kitchens to three-Michelin-star restaurants.

While all competitors must be resident in the UK, their backgrounds are international, with chefs hailing from countries including South Korea, Greece and Australia.

Six winners selected from across the two regional finals will go through to the national final, which takes place at the Alain Roux Culinary School at The Waterside Inn on April 13, with the winner earning a place among the most respected names in British gastronomy.

Chairman Michel Roux Jr: “There was a very high level of cooking, which was reflected in how difficult it was to decide on who to put through to the regional finals.

“The clever and full use of the whole of the chicken was what impressed us most: the carcass, the wings, the legs. That’s what we were looking for.”

Chairman Alain Roux added: “It is great to see so many chefs have been supported to enter the competition by some of the best restaurants in the country at every level.

“It’s also great to see the past winners, our Roux Scholars, support their chefs. This is what it’s all about: passing on the skills, knowledge and talent to the next generation.”