However, with the heat firmly back on, the competition is back at the University’s Birmingham College of Food, and on 9 September, nine semi-finalists will go head-to-head to impress a distinguished set of industry judges. 

Down south at University of West London, another nine talented chefs will also be showing off their classical cooking and presentation skills in a bid to win a place at the national final on 25 October. 

This year, the first reserve selected at the paper judging stage in March 2020 will also get to compete in the cook-offs for the chance to win the crown. 

The prize is £6,000 to support the winner’s career development and an invitation to cook and train under the supervision of a leading chef at a three Michelin Star restaurant anywhere in the world for up to three months. 

Björn Frantzén from three Michelin-starred restaurant Frantzén in Stockholm will lead the panel of judges, who comprise Alain Roux, Michel Roux Jr, Brian Turner CBE, Sat Bains, André Garrett, Simon Hulstone, Angela Hartnett MBE, James Martin, Rachel Humphrey and Clare Smyth MBE. 

Hearing the competition was back on course felt amazing, said University College Birmingham senior lecturer Anthony Wright – the only chef lecturer to have been awarded the MCA (Master of Culinary Arts), the highest honour in the catering industry.  

“What’s lovely about the Roux Scholarship is that, in my opinion, the Roux brothers have done more than anyone for the industry, especially the high end of the industry, and have trained legions of excellent chefs," he said.

“University College Birmingham has had a longstanding relationship with the Roux family for over 20 years – I remember Albert Roux always used to order a whole, grilled Dover sole when he visited us – and it’s wonderful to pay them homage through this competition. And may it continue for years to come.” 

The scholarship, which was won in 2012 by former University College Birmingham graduate Adam Smith – now executive chef at Michelin-starred Coworth Park – is open to ambitious chefs working full-time in any establishment from a village pub to a fine dining restaurant.