Roux Schol­ar­ship fi­nal­ist has the recipe for suc­cess

Chef Tim cooked against five oth­ers be­fore panel of judges

Harefield Gazette - - NEWS - by Kather­ine Clemen­tine kather­ine.clemen­tine@trin­i­tymir­ror.com

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

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