This year’s competition also sees two chefs join the judging panel Lisa Goodwin-Allen of Northcote and Roux Scholar 2011 Mark Birchall. Entrants have until 11.59pm on Monday 19th January 2026 to submit their recipes via the online application system. 

The Roux Scholarship 2026 competition invites chefs to create a recipe for four people based on the following ingredients and criteria:

• One Devon White slow grown, free-range chicken, eviscerated and weighing between 1.4kg and 1.8kg (maximum 2kg).
• In addition, use 200g chicken livers, along with two simple or composed garnishes/accompaniments. One must be predominantly leek-based, with leeks as the main ingredient and flavour focus; the other can be a garnish or accompaniment of your choice. One of these may be served separately, if preferred.
• A sauce must accompany the dish.
• The total cost of the complete dish should not exceed £25.00 per portion.

Chairman Alain Roux said: “This year’s brief celebrates the subtle art of precision and restraint. The Devon White free-range chicken, slow grown for depth of flavour, is a beautiful canvas for showcasing classical skill and creativity in equal measure. The inclusion of chicken livers challenges chefs to honour the bird in its entirety, encouraging boldness and finesse.

“The leek component demands care to draw out its sweetness and subtle earthiness without overpowering the dish. With two garnishes or accompaniments, and a sauce needed to tie it all together, this task is about balance, respect for ingredients, and a clear culinary voice. We’re looking for dishes that are grounded, technically accomplished, and truly delicious.”