How we use Cookies

Chef prepares for shot at Roux Scholarship 'dream'

Scott Dineen will be cooking up a storm in the hope of clinching a place in the final of the coveted Roux Scholarship

Sean Dempsey/PA Wire Chef Michel Roux Jr
Chef Michel Roux Jr

A chef from Aldershot, who learnt his trade at the Ritz, will demonstrate his expertise in fine dining to celebrity chefs in the regional finals of a national competition.

Scott Dineen, 25, is one delicious performance away from a place in the final of the Roux Scholarship and a prize of £5,000 plus training at a three-star Michelin restaurant anywhere in the world.

The Roux Scholarship was created by brothers and Michelin star chefs Albert and Michel, to enable the next generation of chefs to train in the greatest restaurants in the world.

Most of the final 18 chefs left in the competition compete on Thursday (March 20) at the University of West London, where they will be judged by Michel along with television chefs Angela Hartnett, James Martin and Gary Rhodes.

The remaining regional finalists will cook at University College Birmingham, where Michel's son Alain Roux and two previous scholars will watch proceedings.

Scott, who has lived in Frederick Street for four years, is a senior sous chef at BaxterStorey, a fine dining catering company based in London.

Scott lives with his partner Katie Yates and three-year-old son Jack and has been cooking for nine years.

He trained at the Ritz, in London, and is currently working under head chef Hayden Groves, who won last year's National Chef of the Year competition. Scott himself made the semi-finals of that competition, but is hoping to go one better in the Roux Scholarship.

His recipe for a saddle of venison is one of those selected from hundreds of entrants and he said he was excited about being one step away from his "dream".

"It's been a hard month practising so inevitably the goal is to reach the finals," he said. "I'd love to own my own pub with a Michelin star.

"Fine dining is what my trade is but I'm up against some top Michelin chefs."

The semi-finalists will be given two and a half hours to cook their recipes, as well as a dessert from a mystery box of ingredients given to them on the day, before the judges mark them on culinary ability and presentation.

Scott said he would not let some of the world's best-known chefs put him off his cooking during the regional finals.

He said: "I met some of them last year during National Chef of the Year. You're quite star-struck, but at the same time focused on your task."

The finals will be held at Westminster Kingsway College in London on April 14.

 
comments powered by Disqus

Journalists

James Chapple
Chief Reporter (Aldershot)
Laura Nightingale
Yateley Reporter
Natalie Garland
Farnborough Reporter
Jon Couch
Sport Editor
Fergus McEwan
Community & Schools Editor
Stephen Lloyd
Fleet Reporter
Ros Collins
Junior News & Mail
Full newsroom contact details
Tell us what's happening in your area