Chef Oli Williamson wins this year’s Roux Scholarship

Chef Oli Williamson won this year’s Roux Scholarship after beating five other finalists at a hotly contested event in London.

The 30-year-old was given the accolade at Westminster Kingsway College on 25 October after the competition was twice postponed due to the Covid-19 pandemic.

Williamson, who is currently sous chef at The Fat Duck in Bray, said: “It was my first time in the competition and it’s also my last because of my age. 

“It was really tough but great fun. I have changed my mental approach these last few days. I was very stressed at the regional finals and so I decided to just go for it and enjoy it and try to be less stressed. 

“Two dishes were a lot to do, there were lots of smaller things, loads of little bits to bring together, and you needed to be smart with your ingredients.”

This year marked the first time the Roux Scholarship has convened since the passing of its founders Michel Roux OBE and Albert Roux OBE KFO.

In memory of their fathers, Alain Roux and Michel Roux Jr asked each chef to prepare two recipes that are held dear in the famil.. 

The first, Eggs Albert, was an artichoke heart filled with smoked salmon, trout and truffle, topped with a poached egg and a slice of smoked salmon. 

The second, in honour of Michel, was ‘little flans with snails in green coats’. This dish comprises snails and herb soufflé baked in a tartlet with beurre blanc sauce. 

In an announcement, the Roux family said the skill was “not only perfecting the recipes but getting the timing exactly right and serving the two dishes five to ten minutes apart”. 

Alain said: “We thought the two dishes paid respect to my father and uncle in the best possible way. They were favourites of theirs and became signature dishes. They made the dishes in the very early days when they opened Le Gavroche together and we continue to serve them occasionally, even today.”

Michel  said: “Oli Williamson presented his Eggs Albert dish which would have pleased my Dad to eat. It didn’t look like the original, but every part tasted brilliant.”

Williamson saw off stiff competition in the form of Ryan Baker from Maison François, London; Jonathan Ferguson from The Raby Hunt, County Durham; Ben Champkin from The Newt, Somerset; Curtis Tonge, independent chef, Chester; and Nathan Cornwell from The Barn at Moor Hall.

The judging panel was led by Björn Frantzén, who was invited over from Stockholm as honorary president for 2021. He was joined by joint chairmen Alain and Michel Jr, as well as Brian Turner, James Martin, and previous winners Sat Bains (1999 scholar), Simon Hulstone (2003 scholar) and Rachel Humphrey.

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