Latest news with #RouxScholarship
Rhyl Journal
01-05-2025
- Business
- Rhyl Journal
Prestatyn: Roux Scholarship finalist joins restaurant as head chef
Curtis Tonge, 34, will be joining the Michelin Guide-rated restaurant, after leaving the two-AA Rosette-holding Manifest in Liverpool. Dishes, at 194 High Street, was opened by Sheridan, and his business partners, Sam and Emma Morgan, of Open Restaurant Group (ORG), last August. Tonge, a 2021 Roux Scholarship finalist, has also worked at the one-Michelin-star Northcote, and the fine dining restaurant at the Chester Grosvenor Hotel. A dad-of-two from Chester, he said he is looking forward to elevating the menu at Dishes, which was praised by Michelin for its 'roll-call of terrific Welsh ingredients'. He said: 'I am absolutely delighted to be joining ORG as the new head chef of Dishes. It's a brilliant opportunity for me to lead a team and show what I can do.' Andrew Sheridan added: 'To get Curtis onboard is a real coup for us. He's an immensely talented chef bringing loads of experience and enthusiasm to his new role.' Situated near to where Sheridan lives, Dishes focuses on small, social plates of food and snacks using high-quality ingredients, with diners encouraged to order six plates between two people. Menu items include smashed cucumber salad with feta and mint; slow-cooked lamb and baba ghanoush; scallop tikka with crispy rice; corn ribs with sriracha seasoning and lime; and tostadas avocado and tuna.
Yahoo
25-02-2025
- Entertainment
- Yahoo
Former Suffolk chef semi-finalist in prestigious competition
A chef who worked at a Suffolk restaurant for nearly a decade is a semi-finalist in a prestigious competition. 18 chefs will compete for a place in the regional final of the Roux Scholarship at two simultaneous events in London and Birmingham on Thursday, March 6. The scholarship was founded by Michel Roux OBE and his brother Albert to enable a new generation of chefs from Britain to train in some of the best restaurants in the world and gain international recognition. Swann Auffray, who worked at The Great House in Lavenham for nearly 10 years, is one of the chefs taking part in the semi finals. READ MORE: to stay up to date with all the food and drink news Mr Auffray now works at The Little Chartroom in Edinburgh (Image: Supplied) He was chosen based on the meal for four people he created using two whole red gurnards, deep sea mussels, red dulse seaweed, and a garnish using parsnip. At the regional finals, he will have two and a half hours to cook a meal and a dessert devised from a mystery box of ingredients given on the day. Judges will be looking for recipes and methods that demonstrate the best balance of creativity, taste, style and practicality in the finished dishes. The six winners of each regional final will go on to compete in the national final cook-on Monday, April 14. READ MORE: All the Suffolk restaurants with one or two AA Rosettes The dish gained him a place in the regional finals (Image: Supplied) The judging panel will include chef Michel Roux Jr who is known for his appearances on MasterChef and other cooking programmes. Chairman Michel Roux Jr said: "It is great to see so many different establishments represented across the country and to see chefs who have been supported to enter the competition by past winners, our Roux Scholars, and past finalists. "There were some very inspiring recipes using affordable ingredients and lots of skilful, innovative techniques as well." Alain Roux, who is also chairman, added: "It has been good to see how the different chefs used the key ingredients to come up with a wide range of dishes with interesting flavours, drawing on influences from around the world."
