A chef from The Wiston Estate near Steyning has won through to the semi-finals of a prestigious competition to find Britain’s best young chef.
The Roux Scholarship is seen as the most prized cookery competition for young chefs (aged between 22 and 30 years old). In its 42nd year, it’s widely regarded as ‘the holy grail’ by many in the industry with a host of former winners now running their own restaurants and earning Michelin stars.
It’s being judged by Michel Roux Jnr (MasterChef: The Professionals, Saturday Kitchen, Food and Drink, Roux Down the River), Angela Hartnett OBE (Great British Menu), Brian Turner CBE (Ready, Steady, Cook) and James Martin (James Martin’s Saturday Morning), among others.
Jordon Powell is Head Chef at Chalk Restaurant, Wiston Estate. He will compete in the semi-finals in London on Thursday March 5th.
The finalist chefs, and two reserves, were selected from their written recipes that had to use a Devon White chicken, its livers and two accompaniments, one of which had to include leeks. Jordon’s recipe was Hay Smoked Devon White Chicken, Confit Ballotine of Leg & Offal, Leek Tarte Fine, Piemonte Hazelnut, Vin Jaune & Morel Mushroom Sauce.
We asked Jordon for more on his background, career and what drives him in his work.
What inspired your love of cooking?
“I started cooking at a young age and entered various competitions, which sparked my passion and led to my first kitchen job as a Saturday boy at South Lodge, Horsham, when I was just 12, and then went on to study at Westminster Kingsway College.”
Why did you enter the competition?
“I’ve followed the Roux Scholarship for years and always admired the standard it represents. This year, I felt ready to challenge myself and test my skills at that level.”
What did you have to do?
“For the Roux Scholarship the brief was to create a dish using chicken, leek, and liver. I submitted a photo of the finished dish, along with the full recipe, method, and detailed costings – all blind judged.”
What happens next?
“On 5th March, I have to cook my submitted dish alongside a mystery basket dessert within 2.5 hours. From the 18 chefs competing, 6 will go through to the national final of the Roux Scholarship.”
What would you do if you won? What are your ambitions?
“Winning would give me the chance to stage at a three Michelin-starred restaurant and refine my skills. Becoming part of the Roux family would be a true honour, gaining support and guidance from such an inspiring group of chefs.”
We wish Jordon all the best next week!
