A chef from North Yorkshire is through to the semi-finals of a prestigious competition to find the UK’s best young chef.
Rosie Bull, a junior sous chef at The Black Swan in Oldstead, is one of 18 young chefs competing in the 2026 Roux Scholarship semi-finals.
The Roux Scholarship is a prestigious contest for chefs aged 22 to 30 and now in its 42nd year.
Previous winners have gone on to earn Michelin stars and run their own restaurants.
Ms Bull, who lives in Helmsley, said: “My first job was in my auntie’s pub at the age of 14, I started off washing pots and fell in fine dining and a job at the Michelin-starred pub The Pipe and Glass and completely fell in love with the industry.”
Ms Bull has chosen her current workplace for its focus on sustainability and livestock breeding, and previously worked at Forestside in Cumbria, where she developed an interest in farm-to-fork dining.
The Roux Scholarship is judged by culinary figures including Michel Roux Jr, Angela Hartnett OBE, Brian Turner CBE, and James Martin.
The semi-finals will take place on Thursday, March 5, at University College Birmingham and University of West London in Ealing.
Finalists were selected based on their written recipes, which had to feature Devon White chicken, its livers, and two accompaniments, one including leeks.
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.
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“That’s what we were looking for.”
Alain Roux said: “It’s also great to see the past winners, our Roux Scholars, support their chefs.
“This is what it’s all about: passing on the skills, knowledge, and talent to the next generation.”
Dining and Cooking