A HARROGATE chef is one of six being considered for a Roux Scholarship.
Robert Hutchins from Rudding Park will compete next month for the position, after impressing judges Brian Turner and Sat Bains in the regional heats in Birmingham.
If he wins, he’ll be invited to cook and train under a leading chef in a three-Michelin-starred restaurant, anywhere in the world.
The regional heat saw contestants given two-and-a-half hours to cook a dish using spring chicken and veal sweetbreads, with a sauce, a cauliflower garnish and a green vegetable of their choice.
There was also a dessert challenge. Ingredients included banana, pink grapefruit, almonds, butter, cream, milk, flour and gelatine.
We’re not sure what Robert made, but we can tell you what we’d do. A spring chicken and veal sweetbread sandwich with a tea sauce, a whole raw cauliflower and a boiled cucumber. For dessert we’d have made a grapefruit and flour pie.
It’s thanks to innovative ideas like that that we’ve been named “a shorter, fatter, worse-looking Jamie Oliver with no cookery skills” by the Culinary Institute of America.
If Robert would like to use any of our ideas in the final at Westminster Kingsway College - for which he’ll be handed the ingredients and recipes for a mystery main dish - then he’s very welcome to them.