Two finalists from Maidenhead and Ascot competing to be Britain's best young chef

Two chefs from Maidenhead and Ascot are semi-finalists in a competition to find Britain’s best young chef.

The Roux Scholarship is the most prized cookery competition for young chefs aged 22 to 30, with former winners running restaurants and earning Michelin stars.

In its 41st year, chairman Michel Roux Jr said: “It is great to see so many different establishments represented across the country and to see chefs who have been supported to enter the competition by past winners, our Roux Scholars, and past finalists.”

Craig Johnston, who grew up in Furze Platt and rose to prominence by winning MasterChef: The Professionals in 2017, will compete in a regional final in West London next month.

He won the BBC cooking contest at 22 and worked for The Boathouse at Boulters Lock and The Royal Oak in Paley Street before becoming head chef at the two-Michelin-starred Marcus restaurant in 2021.

Craig studied at The Henley Training Company and previously told the Advertiser his interest in food started when he was 13.

He currently works at the Michelin-starred Angler Restaurant in London's South Place Hotel.

All finalists will compete in two regional finals held simultaneously at University College Birmingham and University of West London on Thursday, March 6.

Attending the Birmingham semi-finals is Oliver Robinson, who works at the 2012 Roux Scholar Adam Smith’s Michelin-starred restaurant in Coworth Park near Ascot.

The 18 chefs and two reserves in the regional finals were selected from their written recipes submitted anonymously to judges at a Recipe Judging Day at The Waterside Inn on February 19.

The paper applications are judged blind, so judges do not know the applicants’ identity, place of work, or any details other than the recipe.

Applicants were invited to create a recipe for four people using two whole dayboat Cornish red gurnard fish, live St. Austell deep sea mussels, red dulse seaweed and parsnips, with garnishes and a sauce to accompany the dish.

They will have 2.5 hours to cook their dish on the day, with a dessert devised and prepared from a mystery box of ingredients provided.

The 2025 judging panel includes Alain Roux, Michel Roux Jr, Brian Turner CBE, Emily Roux, Clare Smyth MBE, Angela Hartnett OBE, Sat Bains (Roux Scholar 1999), Rachel Humphrey, James Martin, André Garrett MCA (Roux Scholar 2002) and Simon Hulstone (Roux Scholar 2003) and Adam Smith.

Adam Smith, MCA, said: “It's great to see the process of recipe judging from the other side now I’m a judge. It’s been great to see the diversity of different cuisines and see those influences on what people are cooking and the different interpretations of the four different ingredients that had to be included.”

Judges will look for recipes and methods in the finished dishes that demonstrate the best balance of creativity, taste, style and practicality.

They will assess the quantities of ingredients and accuracy of costings, as well as how enticing the dish is and the best use of ingredients.

Chairman Alain Roux said: “It has been good to see how the different chefs used the key ingredients to come up with a wide range of dishes, with interesting flavours, drawing on influences from around the world.