Pine’s Liam Smith has made it to the final six in the annual Roux Scholarship competition.
The final six, all new entrants to the competition, impressed the judges in their respective regional heats – which saw Michel Roux Jr and Angela Hartnett judging at University College Birmingham, and Alain Roux and Clare Smyth judging at the University of West London.
The five other finalists are: Harrison Brockington (Gather in Totnes), Ben Miller (Alex Dilling at Hotel Café Royal in London), Karol Ploch (Kerridge’s Bar & Grill in London), Jordan Randerson (Elephant in Torquay) and Evelina Stripeikyte (Glenturret Lalique in Crieff).
In getting through to the finals, each of the chefs took part in their respective regional heats on March 7. In this stage, each chef had two-and-a-half hours to cook the recipe they’d previously submitted with their application, using a bone-in short loin of free-range gilt pork, two fresh pork kidneys, and sweet potatoes. On the day they were also challenged to produce a dessert from 2024’s ingredient mystery box – which included Braeburn apples, blueberries, root ginger, and chestnut flour.
Michel Roux Jr said: “That was an extraordinary cook off with six very talented chefs. I think all the chefs managed the brief really well, and the use of the sweet potato and the kidneys was perfect. We had spicy, we had braised, we deep-fried, we had a ragu – I thought it was all really clever. We have an incredible line-up for the 40th anniversary final. It’s going to be epic!”
Liam added: “I guess it’s hard to prep for the final, but I’ll be doing lots of reading of classical cookbooks. On the day, I guess it’s a case of keeping your head.”
The next stage of the competition is finals day, which is being held on April 8 at Westminster Kingsway College, London. Just 45 minutes before cooking gets underway, the chefs will each be given a mystery box of ingredients. They’ll then need to plan, prepare and cook a main dish in three hours.
Having been selected by the judging panel – which will be led by Thomas Keller, owner of the French Laundry in Yountville, California and Per Se in New York – the winner then has the opportunity to choose one of two prizes. The first is a fully expensed opportunity to cook and train under the supervision of a leading chef at a three-star Michelin restaurant anywhere in the world for up to two months. The second is a programme of training opportunities tailored to the individual winner’s career goals worth up to £12,000.
Liam – from Catton, Northumberland – embarked on his culinary career shortly after leaving secondary school in Hexham. He started out as a kitchen porter before taking on his first cheffing role at the Crown Inn, in his home village. He then decided to further his career and made the move up to Scotland to work in the kitchens at Gleneagles, where he stayed for five years, including two spent learning pastry.
After his time at Gleneagles, he returned to England to work with Tommy Banks as part of the team involved with opening Abbey Inn, Byland. He is now back in the North East, living with his fiancé in Catton and working just down the road at Michelin-starred and Michelin Green-starred Pine.
