Rosie will showcase her skills in front of high profile judges including TV’s James Martin and Angela Hartnett
Rosie Bull will travel to Birmingham next month to take part in the Roux Scholarship semi-finals.(Image: Rosie Bull)
A talented local chef is among the youngest in what could prove to be a career defining competition. Rosie Bull, 24, of Barton, has been selected to face a number of older rivals in the semi-finals of the Roux Scholarship, which has been called the “Holy Grail” of cooking competitions.
It will see the winner land coveted experience in a three star Michelin restaurant, anywhere in the world. There is also thousands of pounds towards career development up for grabs.
Rosie, who went to Wyke College in Hull and later studied catering at North Lindsey College in Scunthorpe, was among only 18 scholarship hopefuls to go to the next round having submitted her idea for a recipe using a Devon White chicken. Judges were impressed with her creativity and she is now preparing to travel to Birmingham next month where she’ll face a series of challenges in front of judges including renowned industry figure Michel Roux Jnr, the Great British Menu’s Angela Hartnett, Ready Steady Cook’s Brian Turner and TV food star James Martin.
On March 5, Rosie will cook the dish that she devised for the judges and then will be challenged with a “pastry mystery box” containing unknown ingredients that she will need to turn into a dazzling dessert within two and half hours. She has been practicing pastry recipes in anticipation of the big day, which could lead to big things.
“It’s life changing,” Rosie explained about the scholarship. “They support you with your career for the rest of your life. There are previous winners who I’ve been in contact with.
“They send you off to a restaurant, somewhere in the world, with three Michelin stars. And you win some money and sponsorship. It’s incredible to be honest.”
Rosie’s first taste of the kitchen came at her auntie’s pub in Barton, where she did pot washing and helping out. Then came catering college, work experience at Michelin star venue Winteringham Fields and later employment there. She has also worked at Forestside in Cumbria, where she developed an interest in farm to fork produce, and is now junior sous chef at The Black Swan at Oldstead in North Yorkshire.
“It’s always been something I’ve definitely wanted to do, but I’d never felt I had the confidence to,” Rosie said of the scholarship competition. “But after working at the Black Swan, I feel like it’s a really nice, nurturing spot where they try to push you a bit further.
“I rose through the ranks quite quickly – having come in as a demi chef de partie and then became junior sous chef within a year and half. They’re very nurturing and Tommy [Banks, Black Swan owner] has always been very supportive and if anyone wants to do any competitions, he’s always got your back.”
Chairman of the scholarship organisation, Michel Roux Jr, said: “There was a very high level of cooking, which was reflected in how difficult it was to come to a decision on who to put through to the regional finals. The clever and full use of the whole of the chicken was what impressed us most: the carcass, the wings, the legs. That’s what we were looking for.”
Emily Roux added: “There were some really delicious recipes to read, I think we’re going to be blown away at the regional finals. There are some amazing restaurants from throughout the UK represented and I think it’s going to be a tough regional and final. I’m excited for it.”
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