Richard gets a taste of the final for the second time

Chef Richard Pascoe is through to the finals of the Roux Scholarship
Chef Richard Pascoe is through to the finals of the Roux Scholarship
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A chef from North Yorkshire has reached the finals of the prestigious Roux Schlorship competition for the second year running.

Richard Pascoe, sous chef at the Feversham Arms Hotel in Helmsley, impressed judges with his guinea fowl at the regional final in Birmingham last week.

The Feversham Arms

The Feversham Arms

Along with five other chefs, he will compete in the final in London later this month which could see him a placement at a Michelin-starred restaurant.

The Roux Schlorship was first ran in 1984 and sees up and coming chefs from across the country compete for the prestigious honour.

Judges at this years regional finals, where compeitors also had to come up with a dessert containing candied chestnuts and strawberries, included Alain Roux, Angela Hartnett and former winner Steve Love.

Mr Roux said, “As a result of strong performances in London, Richard was the only finalist from Birmingham. His dish was beautifully prepared, and nicely presented, de-boned with the legs, and breast etc all worked in different ways. There were not too many ingredients on the plate. The ballotine of guinea fowl looked very pretty and the whole dish was well executed. The seasoning was very good and the sauce had good flavour.”

Mr Pascoe. “I am relieved to get through. I worked hard for last year’s final, and I will work hard for this year’s final. My preparation will be lots of reading from Larousse Gastronomique and practicing classical techniques.”