Chef at Michelin-starred Ascot restaurant reaches Roux Scholarship national final again

A chef working at a Michelin-starred restaurant near Ascot has secured a place in the national finals of one of Britain’s most prestigious culinary competitions for a second year, writes Anaka Nair.

Oliver Robinson, a senior sous chef at Woven by Adam Smith, impressed judges at the regional stage of the Roux Scholarship to progress to the final round.

The competition, now in its 42nd year, is widely regarded as the top award for chefs aged from 22 to 30.

Past winners have gone on to run leading restaurants and earn Michelin stars.

Oliver competed alongside 17 other chefs in two regional finals on March 5 in London and Birmingham, cooking a dish featuring Devon White chicken, chicken livers and leeks for a panel of leading chefs including Michel Roux Jr, Alain Roux and Angela Hartnett.

Contestants were also challenged to create a dessert inspired by the classic French dish Île Flottante using a mystery box of 26 ingredients, including pistachio paste, amarena cherries and forced rhubarb.

Judges assessed the chefs on their individual flair, their efficient cooking techniques and minimal food waste.

Credit: Jodi Hinds.

West Yorkshire-born Oliver, who was also a national finalist in 2025, said he was proud to progress again.

“I’m elated that I’m in there again. It was an amazing experience last year – I’m looking forward to what the competition will bring,” the 27-year-old told the Express.

“As always, it was an amazing group of chefs to cook alongside, and it was nice seeing everyone again.

“I know the Waterside Inn kitchen now, so it’s a little less daunting; however, it’s still a competition, so there are definitely nerves.”

The Sunninghill resident works under executive chef and 2012 Roux Scholar Adam Smith at the Michelin-starred restaurant at Coworth Park.

He previously worked at the restaurant from 2016 to 2018. He then gained experience in France and the Netherlands and returned in 2022.

Oliver said his passion for cooking began in childhood.

“My mum was a single parent, so my love of cooking stems from being in the kitchen with her from a young age, and I think that’s how it grew from there,” he said.

He added that his long-term ambition is to open his own restaurant with his partner Jess, a waitress also working at Cowarth Park.

“We’ve always wanted to serve really good food done really well in a beautiful environment,” he said.

“We’ve always been very people-focused and ingredient-focused – very local and foraging.”

The 18 regional finalists and two reserves were selected following a blind judging process at The Waterside Inn in February, where written recipe submissions were assessed anonymously.

Another chef from Coworth Park, James Rodgers, also competed in the regional finals.

The 23-year-old junior sous chef from Sheffield was among the youngest competitors who took part this year.

He was inspired to enter the competition after supporting previous Roux Scholarship awards dinners in 2024 and 2025.

“I’ve known James for three years, and it was nice to have someone to go through the process with – you’re not quite on your own,” said Oliver.

“He was on the station next to me, so it was nice to have someone familiar there.”

Six chefs from the regional stage will now progress to the national final and face another mystery box challenge on April 13 at the Alain Roux Culinary School at The Waterside Inn.

“It’s an amazing day, and I think you’ve always got to go in and enjoy it, and that’s what I’ve always tried to do,” said Oliver.

“If I do my best and enjoy it, then that’ll make me cook the best. That’s what I did in the regionals, and that’s what I’ll do in the nationals.”