Belle Epoque chef congratulated on making final 18 of prestigious Roux Scholarship

The Belle Epoque today congratulated chef Dylan Owens, 26, on making the final 18 out of a starting 1600 in the prestigious Roux Scholarship. Owens has recently been appointed at The Belle Epoque following a stint with Aiden Byrne at The Church Green, Lymm.

The young chef was in good company, competing against chefs from Michelin starred restaurants, hotels and worldwide banking groups (named below).

The Roux Scholarship, a unique competition for chefs under 30 is recognised among top chefs and Michelin starred venues, was originally created by the Roux Brothers, Albert and Michel, to enable a new generation of chefs from Britain to train in what were then regarded as the greatest restaurants in the world.

The competition element is tough, based on technical skill, a strong palate and deep appreciation and understanding of the history of classical cooking.

The judging panel consisted of 10 experts including Michel Roux OBE, Albert Roux OBE, Michel Roux Jnr, Brian Turner OBE, Angela Hartnett MBE and Gary Rhodes OBE.

Michael Roux Jr commented, ‘The standard of recipes received has yet again been astounding, the creativity in method, style and presentation will make these regional finals as exciting as ever’.

Speaking from The Belle Epoque, Matthew Mooney said ‘We are extremely excited that Dylan has joined us here at The Belle Epoque, and what a wonderful opportunity and experience for him to have competed in such a credible and prestigious event as the Roux Scholarship. We are looking forward to welcoming him back, and working closely with him to continue to develop our unique offering at a time where our a la carte menu is truly at its very best’.

The Belle Epoque was one of only two venues in the north west to have chefs in the competition.