Alex Floyd, demi-chef de partie at Ashdown Park Hotel has been named a finalist in this year’s London heats of the Roux Scholarship 2014.
Alex, who has worked at the hotel for two and a half years, follows hot on the heels of Ashdown Park’s senior sous chef Paul O’Neill who won the 2013 Roux Scholarship.
Both chefs work at Ashdown Park’s Anderida Restaurant with Alex taking part in his heat today (March 20).
The judges of the London heat will be Michel Roux Jr, Angela Hartnett, James Martin and Gary Rhodes.
To get through to the heats entrants had to submit a recipe for four people using one saddle of venison ‘fallow buck’ weighing anywhere between 1.4 kg and 1.6 kg untrimmed, to be served plated and accompanied by two garnishes.
One garnish had to include Jerusalem artichoke, with the other garnish of the entrant’s choice. A sauce also had to accompany the dish.
Alex’s dish is roasted loin of venison, smoked venison cottage pie, charred artichokes and purée and poached rhubarb and juniper sauce.
He will be up against 11 other chefs from the South East and will be given two-and-a-half hours to create his recipe, along with a pudding from a mystery box of ingredients given to him on the day.
The judges will be looking for creativity, taste, style and practicality in the finished dish.
The national final takes place on April 14 at Westminster Kingsway College, London, with six winners from the regional finals taking part. The 2014 Roux Scholar will be announced at an awards ceremony held at The Mandarin Oriental, Hyde Park, London on the same evening.
The Roux Scholarship winner is awarded a three-month stage at a three Michelin starred restaurant anywhere in the world, and becomes part of an exclusive club of previous winners including renowned chef, Andrew Fairlie.
Alex said: “I am over the moon to be in the final 24 and competing for such a coveted title.
“I have been given a great deal of support by Paul and the rest of the team at Ashdown Park.
“It’s an exciting time for me and I am going to do my utmost to create something spectacular on finals day.”