The Roux Scholarship regional finalists are out

This year's line up includes four past national finalists: Stephen Stevens, currently at Mill House Hotel in Oxford, Matthew Wilkinson now at Martha & Vincent in Iikley, Andrew Wilson (pictured) of Gregg's Restaurant in Sevenoaks, and Christopher Golding now at Nahm Restaurant at the Halkin Hotel, London. Three past regional finalists to be chosen are Daniel Cox of Compass Group, Ryan Simpson of Winteringham Fields and Alistair Dale of Ince& Co. It also sees four contestants with strong links to Roux Scholars: Kevin Tew of Galvin at Windows, Adam Pierson of Claridge's, Ryan Simpson who formerly worked for Simon Hulstone, and Kenneth Culhane who trained under James Carberry at Dublin Institute of Technology. Other contestants to win through include Jonathan Hayes of the Copthorne Hotel in Cardiff, Robert Barham from The Stafford Hotel in London, and Anton Scoones from the De Vere Hall in Leeds. The regional heats will take place on 6 March at Birmingham College of Food and Thames Valley University. The contestants will cook their lemon sole as originally submitted and will be asked to prepare a dessert from a list of ingredients given to them on the day. The best six competitors will be selected to go through to the National Final, which kicks off on 31 March at Westminster Kingsway College. This year's judging panel comprises Albert and Michel Roux, their sons Michel Junior and Alain, Brian Turner, Gary Rhodes, David Nicholls, Heston Blumenthal and Andrew Fairlie. The winner will be awarded a three month stage at a three-Michelin establishment, £5,000 cash, courtesy of the Savoy Educational Trust, and a week's paid work-experience in New York, courtesy of Restaurant Associates. The Scholar will also become a member of the Roux Scholars Club. For a list of all the finalists visit www.rouxscholarship.co.uk