Jonnie Ferguson named Roux Scholar 2022

Jonnie Ferguson, junior sous chef at the Michelin-starred Glenturret Lalique restaurant in Crieff, has been named the 2022 Roux Scholar following a fierce competition final at Westminster Kingsway College in London today (11 April).

Ferguson was competing in the competition for the second time, having also reached the national final of the 2021 scholarship, which was held in October.

He said: "It's unbelievable, to be totally honest, I didn't expect it. I found I was more confident last time as this standard was very high this year."

Commenting on the short six months between competitions, he said: "It was difficult to commit the time, but my head chef at Glenturret, Mark Donald, he pushed me to do it properly and commit the time."

Ferguson also dedicated the award to Andrew Fairlie the 1984 Roux Scholar, who he worked under at Restaurant Andrew Fairlie at Gleneagles for four and a half years until he passed away in January 2019.

He added: "I'm massively proud to be part of his legacy. It would have been amazing for him to see this, and it's amazing to carry on what he passed onto me."

Tough final

The final saw six chefs battle at the stoves to cook the classic dish of chaud-froid of Merrifield duck à l'orange with chartreuse of asparagus.

There were raised eyebrows among the judging panel after the dish of roasted duck served ‘hot-cold', coated in a brown chaud-froid jellied velouté sauce with chilled individual chartreuse of asparagus, was revealed to the competitors. When asked why this particular dish was chosen Michel Roux Jr replied with an "oh la la". Clearly, this was not an easy task.

"The actual name of the dish might sound daunting and in some respects old-fashioned, but when you break it down, it's all about the skill set needed to become a Roux Scholar," he said, noting the list of "endless" skills required to make the dish, that included the butchery and preparation of the duck, knowing how to roast the bird properly and using the legs, offal and bones.

He continued: "So you have all of those techniques and then realising it's a cold dish and understanding how to make a consommé, because a jelly is basically a set consommé."

Chef Sat Bains, who sat on the judging panel and was the 1999 Roux Scholar, told The Caterer: "The contestants all know how to cook duck, but it's the other bits they don't know – like when to know if the chaud-froid is set and whether to leave the skin on or take it off."

Fellow judge chef Clare Smyth agreed that this year's set dish was especially difficult. "I don't think any of them will have done anything like this before, it's a real challenge and it puts everyone on the same playing field. And with this kind of recipe you really want to go for it on the presentation, because it's a cold dish you would expect to see as a showpiece on a buffet. I love seeing those creative and artistic qualities."

Alain Roux said: "It's a traditional old-style dish, which at the end of the day isn't seen on many restaurant or hotel menus, but it needs to come back into fashion. The six finalists were not that terrified – they were surprised with what was given as the challenge, but they are going to learn out of it."

Alain described Ferguson – whose prize includes up to £12,000 to support his career development as well the chance to work a three-month stage at any three-Michelin-starred restaurant in the world – as a clear winner. He said: "Between the quality of the cooking and the flavours that came out of the dish, there was one which was extremely creative with the presentation and the taste, and he went a step ahead."

Bains added: "The cooking of the duck and its seasoning was fantastic, but the sauce was very innovative and made out of asparagus, which I thought was very clever and fresh."

This year's judging panel was headed by Hélène Darroze, who was joined on the panel by Michel Roux Jr, Alain Roux, James Martin, André Garrett, Smyth, Simon Hulstone, Bains and Brian Turner.

The other five finalists were Ruth Hansom of the Princess of Shoreditch, London; Yiannis Mexis of Hide, London; Christos Sidiropoulos of Ormer Mayfair, London; George Whitelock of Angler restaurant, London; and Kieran Bradley of the Vineyard at Stockcross, Newbury.