Roux Scholarship finalist has the recipe for success
Chef Tim cooked against five others before panel of judges
A RUISLIP chef cooked his way through to the finals of the prestigious Roux Scholarship to battle against five other leading chefs for the coveted prize.
Tim Peirson, 29, who works at Kensington Place restaurant, was sadly unsuccessful in his bid to become the best.
Former winners have gone on to run and own their own restaurants, many winning Michelin stars.
Judges this year include James Martin, from BBC Saturday Kitchen, Michel Roux, formerly of BBC Masterchef and Channel 4’s Kitchen Impossible, Gary Rhodes OBE, Brian Turner CBE and Rick Stein OBE among others.
Dad-of-two Tim made the final six, made up of four from the London heat and two from the Birmingham heat, which saw 18 competitors in total.
Speaking of how he felt ahead of the final, Mr Peirson said: “All six of us are in the same position.
“It’s nerve wrecking - anything can happen on the day and I’ve got to go into open-minded and positive.
“I think it’ll come down to whether the dish is something you’re comfortable doing with the skills that you’ve got.”
Born in Crewe, Mr Pierson moved to London with his now-wife ten years ago and has worked at several upmarket restaurants in the city including Wild Honey, One Aldwych Hotel and Michelin-starred Angler before transferring within the same company, D&D, to Kensington Place.
It was his employer, D&D, who urged Mr Peirson to enter as it is the last year he is eligble.
To win a place in the final, regional competitors were asked to create a recipe to serve four people using, one whole fresh Pollock and 600g of live whole cockles, together with a sauce and accompanied by two garnishes, one to include button mushrooms, as well as creating a dessert from a mystery box of ingredients given to them on the day.
Mr Peirson said: “I was incredibly surprised to get through to the regionals, so to do get down to the final six is more than I’d ever hoped for – it’s great for me to get this far I feel like I’ve won already.
“The reason it’s such a prestigious competition is because of the family who runs it – the Roux family.
“They’re are the very, very top and you can get their support in your career afterwards.
“You could work at any restaurant in the world.”
The final took place on Monday at Westminster Kingsway College.
The winner was announced at the awards ceremony which took place at the Mandarin Oriental Hyde Park the same evening.
Mr Peirson said: “I feel like I can’t prepare for the final in any way.
“They’ll give you the name of the dish and it’ll generally be something you’ve never heard of before. They’ll give a list of ingredients, with half an hour to plan. You can take reference books with you.
“After that you have 2.5 hours to prepare the dish.
“I would prefer a fish-based dish but it wouldn’t phase me if it was meatbased either.”
The competition was won by Harry Guy from the Eden Collection Hotel in Stratford-upon-Avon.
PASTA PLATTER: Tim Peirson with the dish he createdto take him through to the final of the Roux Scholarship