ROUXSCHOLAR Masterclasses
THE ULTIMATE CHEF’S TABLE EXPERIENCE
AUTUMN 2024
UNFORGETTABLE DINING EXPERIENCES
This is your unique chance to get up close and personal with some of the UK's most exciting and talented chefs.
Witness the magic unfold as our guest chefs, all previous Roux Scholar winners, demonstrate signature five-course menus for you in the Alain Roux Culinary School. Then to the Chef's Table, hosted by Alain Roux in the elegant Michel Roux Library - where each course, meticulously paired with exquisite wines will be served.
Expect much fun and wonderment - definitely one for your treasured memory box!
ROUXSCHOLAR Masterclasses
SEVEN INTIMATE EVENTS
EACH LIMITED TO SIX PLACES
MEET OUR TALENTED GUEST CHEFS
THE ROUX SCHOLARS
THURSDAY 5TH SEPTEMBER 2024 I 8.30AM - 4.00PM
Kenneth Culhane - Head Chef, The Dysart Petersham & James Carberry, Senior Lecturer, Technical University, Dublin
THURSDAY 3RD OCTOBER 2024 I 8.30AM - 4.00PM
Martin Carabott - Head of Development, Luca
THURSDAY 10TH OCTOBER 2024 I 8.30AM - 4.00PM
April Partridge - Sous Chef, The Ledbury
THURSDAY 17TH OCTOBER 2024 I 8.30AM - 4.00PM
Frederick Forster MCA - Head Chef, The Gore
THURSDAY 24TH OCTOBER 2024 I 8.30AM - 4.00PM
Oli Williamson - Head Chef, La Table De Montaigne, Bordeaux
THURSDAY 21ST NOVEMBER 2024 I 8.30AM - 4.00PM
Hrishikesh Desai - Chef Proprietor, Farlam Hall
THURSDAY 28TH NOVEMBER 2024 I 8.30AM - 4.00PM
Adam Smith MCA - Executive Chef, Coworth ParK
FREDERICK FORSTER MCA
KENNETH CULHANE
JAMES CARBERRY
MARTIN CARABOTT
APRIL PARTRIDGE
OLI WILLIAMSON
ADAM SMITH MCA
HRISHIKESH DESAI
KENNETH CULHANE
ROUX SCHOLAR 2010
HEAD CHEF
THE DYSART PETERSHAM
From Kerry in the West of Ireland, Kenneth grew up on his family’s farm, eating his grandmother’s freshly baked bread! His restaurant holds a Michelin star, was featured in the TV series ‘Roux Down The River’ and Forbes cited it as ‘One of the 10 coolest places to eat in the world’. Whilst studying for his BA (Hons) in Culinary Arts at the Dublin Institute of Technology, Kenneth was inspired to become a chef by his lecturer, James Carberry.
JAMES CARBERRY
ROUX SCHOLAR 1992
SENIOR LECTURER, CULINARY ARTS
TECHNICAL UNIVERSITY, DUBLIN
JamestrainedasaprofessionalchefattherenownedDITCathalBrughaStreet andcompletedhisMasterChefqualificationsbeforetakingupanAcademic post. Hepreviouslyworkedatthe3-MichelinstarrestaurantGeorgeBlancin VonnasFrance,hascontributedtomultipleresearchprojects,andwasthe CateringexpertfortheOfficeofPublicWorks,HistoricProperties.
Fittingly,KennethandJameswillhosttheirRouxScholarMasterclasstogether asthepairarereunitedinthekitchenoncemore!
ROUX SCHOLAR MASTERCLASS
THURSDAY 5TH SEPTEMBER 2024
MARTIN CARABOTT
ROUX SCHOLAR 2018
HEAD OF DEVELOPMENT
LUCA
Martin started working in kitchens aged 16 in Malta, before moving to the UK to work at the 2-Michelin starred Andrew Fairlie restaurant at The Gleneagles Hotel.
His experience also includes Apsley’s at the Lanesborough, The Royal Automobile Club, and 3-Michelin Eleven Madison Park in New York. Part of the the opening team at Hide, which won a Michelin star in its first six months, Martin went on to become Head Chef there, and is now Head of Development at Michelin-starred, Luca.
Accolades include Culinary ExcellenceCSMA of Great Britain; Award of Excellence - Royal Academy of Culinary Arts; Chef of the Year - British Culinary Federation.
ROUX SCHOLAR MASTERCLASS I THURSDAY 3RD OCTOBER 2024
MARTIN WITH MICHEL ROUX OBE
MARTIN CARABOTT
HEAD OF DEVELOPMENT, LUCA
THURSDAY 3RD OCTOBER 2024 I 08.30AM - 4.00PM
Apéritif
Laurent-Perrier “Cuvée Rosé”, Champagne NV
Wiltshire trout tartare, lovage, cured egg yolk and crisp kelp
Chablis Premier Cru Fourchaume - Domaine Jean Defaix, Bourgogn
Roasted cep parcels, black onion, aged parmesan and truffle
Condrieu “Côteaux de Brèze” - Domaine Louis Chèze, Rhône 2
Roasted Orkney scallop with ‘Nduja and coco beans
Domaine Ott, Clos Mireille - Côtes de Provence 2022
Dry aged Yorkshire duck, spices, black fig, pickled rose and smoked almond
Côte Rôtie Château d’Ampuis - Étienne Guigal, Rhône 2018
Warm chocolate tart with cherries and cherry blossom ice crea
Maury - Domaine Mas Amiel, Languedoc-Roussillon 2020
Cognac La Tentation
45th Anniversary, limited addition by Jean Fillioux
APRIL PARTRIDGE
ROUX SCHOLAR 2023
SOUS CHEF THE LEDBURY
April is the second female ever to win The Roux Scholarship in its 40 year history. Her lightbulb moment of becoming a chef came during work experience at The Reform Club, London when she was 15.
Currently Sous Chef at 3-Michelin starred, The Ledbury, April’s experience also includes The Hand and Flowers, Paul Ainsworth at No. 6, The Clove Club and Blue Hills Stone Barns in the USA. She also started her own catering business during the pandemic.
April has already clocked up many accolades including Springboard Futurechef, Rotary Club Young Chef, and runner up at Young National Chef of the Year and Young Chef of the YearObserver Food Awards. The Ledbury was crowned the winner at the National Restaurant Awards 2024.
ROUX SCHOLAR MASTERCLASS I THURSDAY 10TH OCTOBER 2024
APRIL PARTRIDG
SOUS
CHEF, THE LEDBURY
THURSDAY 10TH OCTOBER 2024 I 08.3
Apéritif
Laurent-Perrier “Cuvée Rosé”, Champa
Langoustines and fennel emulsio
Meursault “Les Vireuils”- Domaine Michel Dupont-F
Monkfish with citrus, coriander and alliums, roasted fis
Saint-Joseph “Lieu-Dit” - Étienne Guigal, R
Retired Jersey beef with orange roasted endive, p smoked celeriac, BBQ beef heart and kam
Château Léoville Barton - Saint-Julien, Bor
Apple sorbet, Batak pepper meringue, verjus and bergam
Italicus Bergamot Liqueur, Italy
Brown sugar tart, jersey milk ice cream, sp
Château de Malle - Sainte-Hélène Sauternes,
Cognac La Tentation
45th Anniversary, limited addition by Jea
FREDERICK FORSTER MCA
ROUX SCHOLAR 2000
HEAD CHEF
THE GORE
Frederick has worked with some of the greatest chefs in the world including Pierre Gagnaire, Thomas Keller, Raymond Blanc and Michel Roux Jnr.
A Master of Culinary Arts, Freddy is a wellknown face and has appeared in TV programmes including Steph’s Packed Lunch, Beat the Chef and MasterChef.
Awarded the Craft Guild’s National Chef of the Year 2011, Freddy is currently Head Chef at The Gore in London, where he enjoys imparting his knowledge to train the next generation of chefs.
ROUX SCHOLAR MASTERCLASS I THURSDAY 17TH OCTOBER 2024
FREDERICK FORSTER MCA
HEAD CHEF, THE GORE
THURSDAY 17TH OCTOBER 2024 I 08.30AM - 4.00PM
Apéritif
Laurent-Perrrier “Cuvée Rosé”, Champagne NV
Orkney scallops, confit delica pumpkin, Oscietra caviar, citrus nage
Riesling Grand Cru “Clos Saint Landelin” - Domaine René Muré, Alsace 2019
Celeriac custard, pickled mushrooms, truffle sauce, crispy kale
Châteauneuf-du-Pape Saintes Pierres de Nalys - Étienne Guigal, Rhône 2019
‘Roux Scholar Winning Dish 2000’ Dover sole farcie, prawn bisque
Château de Fieuzal Blanc - Péssac-Léognan, Bordeaux 2008
Roasted venison loin & pie, glazed beetroot, mustard seed and fig sauce
Côte Rôtie “Les Rachains” - Patrick et Christophe Bonnefond, Rhône 2003
Blackberry tart, madagascan vanilla cream, caramelized plantain, honeycomb
Château de Malle - Sainte-Hélène Sauternes, Bordeaux 2011
Cognac La Tentation
45th Anniversary, limited addition by Jean Fillioux
OLI WILLIAMSON
ROUX SCHOLAR 2021
HEAD CHEF
LA TABLE DE MONTAIGNE BORDEAUX
Having been Sous Chef and then Head Chef at The Fat Duck, Oli is currently based in Bordeaux, France where he is Head Chef at the 5-star hotel, Le Palais Gallien.
With international experience including Michelin star restaurants - Neptune and Benu in California, Oli has come a long way since pulling Mister Whippy ice creams in his school summer holidays!
From his time at The Fat Duck, Oli has adopted the motto of ‘Question everything’, which he uses on a daily basis to continually improve himself and others around him.
OLI WILLIAMSON
HEAD CHEF, LA TABLE DE MONTAIGNE, BORD
THURSDAY 24TH OCTOBER 2024 I 08.30AM - 4
Apéritif
Laurent-Perrier“CuvéeRosé”,ChampagneNV
Tartlet
Grilledandpreservedwintervegetables,sakeleescream,J
Sancerre“LaGrandeChâtelaine”-JosephMellot,Loi
‘CauliflowerCheese’
Velouté,blacksesame,brienoirandbaronbig Meursault“LesVireuils”-DomaineMichelDupont-Fahn,B
Chawanmushi
Smokedmussel,sturgeonXOsauce,preservedcitrusan Condrieu“CôteauxdeBrèze”-DomaineLouisChèze,R
AnjouPigeon
Chinesemasterstock,umeboshi,sandcarrotandsh
Bao
Steamedbunwithpigeonoffalsausageandpurple
ChâteauLéovillePoyferré-Saint-Julien,Bordeaux
ComicePear
Jasminetea,vanilla,greekyoghurtandpearcid GewürztraminerVendangeTardive-DomaineOstertag,
CognacLaTentation
45thAnniversary,limitedadditionbyJeanFillio
HRISHIKESH DESAI
ROUX SCHOLAR 2009
CHEF PROPRIETOR
FARLAM HALL
Training at the prestigious French culinary arts school, the Institut Paul Bocuse as well as being mentored by Chef Thomas Keller, Hrishikesh was awarded National Chef of the Year 2010 at the Craft Guild of Chefs.
He has won Michelin stars - as Executive Head Chef at Gilpin Lodge for his ‘HRiSHi’ restaurant, and for The Cedar Tree at Farlam Hall in Cumbria which The Times & Sunday Times named Best Foodie Hotel of the Year 2024. It also ranked in the top 100 National Restaurant Awards 2024.
Hrishikesh is a familiar face on TV, reaching The Great British Menu regional finals in 2018 & 2019, and he was featured in The Hairy Bikers’ TV tribute to the late Dave Myers.
ROUX SCHOLAR MASTERCLASS I THURSDAY 21ST NOVEMBER 2024
HRISHIKESH DESAI
CHEF PROPRIETOR, FARLAM HALL
THURSDAY 21ST NOVEMBER 2024 I 08.30AM - 4.00PM
Apéritif
Laurent-Perrrier “Cuvée Rosé”, Champagne NV
Cured Mackerel, Garden Turnips
Set turnip custard, cured mackerel, tomato & lemongrass glaze, galan
Pinot Gris “Clos Windsbuhl” - Domaine Zind Humbrecht, Alsace 2
Cauliflower
Soya & mild curry marinated cauliflower steak finished over charcoal, puff rice salad, South Indian Moilee
Château de Fieuzal Blanc - Péssac-Léognan, Bordeaux 2008
Flying Fish Turbot, Cornish Crab, Garden Carrots
Poached fillet of turbot stuffed with satay mousse, carrot & crab ragout, carrot emulsion
Mâcon-Verzé “Le Monté” - Domaine Leflaive, Bourgogne 2018
Udale’s Cumbrian Tandoori Beef Wellington
Fillet of beef marinated in Tandoori spices, creamed potatoes, crispy onion, ‘Tandoori gravy’
Château du Tertre - Margaux, Bordeaux 2017
Valrhona Chocolate Delice
75% dark Valrhona chocolate delice, spiced panacotta, white chocolate Namelaka, toasted hazelnuts, milk ice cream
Banyuls Bila-Haut - Domaine M. Chapoutier, Languedoc-Roussillon
Cognac La Tentation
45th Anniversary, limited addition by Jean Fillioux
ADAM SMITH
ROUX SCHOLAR 2012
EXECUTIVE CHEF
COWORTH PARK & CHEF
PROPRIETOR, WOVEN AT COWORTH PARK
Hailing from a Birmingham estate, at age 13 Adam was a pot washer at his local pub, and is now considered one of the UK’s most talented Executive Chefs. Fomerly Executive Sous Chef at The Ritz, his awards include Young Chef of the Year - Observer Food Monthly, Master of Culinary Arts - Royal Academy of Culinary Arts, Hotel Chef of the Year - The Hotel Cateys. Adam has also featured in BBC Two’s The Great British Menu.
In 2016 Adam joined Dorchester Collection’s Coworth Park, winning a Michelin star for its restaurant, prior to relaunching it as ‘Woven by Adam Smith’ - which was awarded a Michelin star within its first six months. Woven ranked no.38 at the National Restaurant Awards 2024.
ROUX SCHOLAR MASTERCLASS I THURSDAY 28TH NOVEMBER 2024
ADAM SMITH
EXECUTIVE CHEF, COWOR
THURSDAY 28TH NOVEMBER 2024 I
Apéritif
Laurent-Perrier “Cuvée Rosé”, Ch
Jellied Devon Eel
Riseling “Cuvée Frédéric Émile” - Domaine
Hen of the Woods
Watercress, truffle, che
Saint Ombeline, IGP Méditerranée - Abbaye
Turbot ‘Jubilee’
Cauliflower, lobster, caviar, C
Duval Leroy “Brut Cuvée Mof”, C
Hereford Beef
Baby Gem, cep purée, beef
Château Les Ormes de Pez - Saint-Estèp
Cameo Apple
Buttermilk, caramel, alm
Jurançon “Cuvée Lapeyre” - Domaine La Magend
Cognac La Tentation
45th Anniversary, limited addition
RESERVE YOUR PLACE AT THE CHEF’S TABLE
Please email office@waterside-inn.co.uk to secure your place at these one of a kind, immersive dining experiences.
A percentage of profits from these events will be donated to the Pulmonary Fibrosis Trust of which Alain Roux is Patron.
£1,400.00 per person*
+44 (0)1628 620691 Ferry Road, Bray, Berkshire SL6 2AT
WORLD-CLASS CHEF TRAINING
Founded by the Roux Brothers and now celebrating its 40th Anniversary, The Roux Scholarship is the UK’s most prestigious competition for young chefs.
Empowering a new generation of chefs to train in the greatest restaurants in the world, many have forged illustrious careers, opening their own restaurants and winning Michelin stars.
Alain Roux (far right) - Co-Chairman along with his cousin Michel Roux Jnr (far left)
Founders: The late Albert Roux (middle left) and Michel Roux OBE (middle right)