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The 27-year-old chef, who also made it through to the regional finals last year, was battling it out against up-and-coming chefs from establishments such as Kensington Place and the Royal Automobile Club in London and L'Enclume in Cartmel, Cumbria.
The finals were held at Westminster Kingsway College, London, on Monday 4 April, and the six finalists were asked to prepare and serve Norfolk black chicken cooked en croûte, cardoon gratin and tarragon sauce.
Commenting on Guy’s win at the 33rd national final, Michel Roux Jr commented: “At first sight it could seem like this was a straightforward and simple dish. However there were a lot of potential banana skins and the winner showed exceptional all round skills."
Alain Roux added: “Although it may sound simple, we chose this dish because it’s technically challenging due to all the component parts. We were looking for suet dough with the perfect bite, chicken with maximum flavour, two well-made sauces and correctly prepared soft cardoons. Once assembled, the test was to cook the dish properly, without it becoming dry. It’s a pie – nothing more - and a chef cooking in the UK should know how to cook a pie!”
The six finalists had three hours to cook the recipe in front of the judges. Pierre Gagnaire, the legendary, multi-Michelin-starred chef led the judging in a new role as honorary president of the judges 2016. First time chairmen of the judges Alain Roux and Michel Roux Jr were also joined by the well-known chefs James Martin and Brian Turner, the first scholar Andrew Fairlie, plus previous winners Simon Hulstone (2003 scholar) and André Garrett (2002 scholar).
Speaking at the awards ceremony Roux Scholar 2016 Harry Guy said: “I was apprehensive at the start but figured it out ok. I was hoping for meat so that was good and I was happy with what I produced. It means everything to win! To be in close contact with the Roux family is invaluable and will really push my career forward as it establishes you in the industry.”
Mark Chambers, Managing Director, Eden Hotel Collection, commented: "It's so important for us to encourage home-grown talent within The Eden Hotel Collection and we are over the moon with Harry's success in this key competition. We hope that Harry will mentor our other up and coming chefs in due course - there is no standing still in this ultra-competitive field - but, first and foremost, we'll be celebrating his success with him and the rest of our kitchen teams. Bravo Harry!"
The Eden Hotel Collection chef receives £6,000, and an invitation to cook and train under the supervision of a leading chef at a prestigious three-Michelin-starred restaurant anywhere in the world for up to three months.