Islington chef in final for prestigious Roux Scholarship

Ben Miller, who lives on Essex Road, had to cook for Brian Turner, Clare Smyth, and Alain Roux to get through to the last six for The Roux Scholarship on April 8th.

Founded 40 years ago by brothers Michel and Albert Roux, it's seen as the 'holy grail' in the industry - with former winners now running their own restaurants and earning Michelin Stars.

Canadian born Ben, who lives on Essex Road, works at the two Michelin Star Alex Dilling at the Hotel Cafe Royal restaurant (Image: Courtesy of The Roux Scholarship)

Angela Hartnett, Michel Roux Jnr,  James Martin and American chef Thomas Keller are also among the judges of chefs under 30, who stand to win £12,000 and a traineeship at a three-star Michelin restaurant anywhere in the world.

To get to the Roux Scholarship final, Canadian born Ben, who works at two-star Alex Dilling at Hotel Café Royal near Piccadilly, had to turn a rack of pork and a pork kidney into a main dish, followed by a 'mystery box' with ingredients to make a pancake dessert.

Ben's dish involved wrapping the pork loin in fat, brining the kidney in milk and spices, and turning it into a pate, served with gnocchi, pickled veg and crispy skin.

Ben's winning dish turned a loin of pork and a pork kidney into a fine dining delight (Image: Courtesy of The Roux Scholarship)

He said: "It was nerve wracking and exciting to be in the same room as these famous chefs, cooking for legends of the industry.

"The whole day was a whirlwind, it was quite a challenge to complete it in a two and a half hours, but I did my best effort to make it taste good and feel I got my flavour combinations right."

Judge Alain Roux said of the chefs at Ben's London heat: “We've got some great talent for the final. Seeing how they work, their preparation, their skills, their plating  is all important, but for me, the most important thing is the tasting. And the three who are going to the final nailed it."

Ben had to prepare a main dish and a dessert from a 'mystery box' over the two and a half hour semi-final (Image: The Roux Scholarship)

Ben started cooking in restaurants in his native Vancouver before moving to London and working at the two-star Michelin The Clove Club at Shoreditch Town Hall.

"I decided to push myself and my future career by moving to a great food city like London," he says.

"Right now I am obsessed with fine dining and working at the highest level of presentation I have ever done in my life. I enjoy coming to work every day in Piccadilly - it's the London you see in all the photos and films."

He also enjoys Islington and when he's not working likes to hang out at Jolene Cafe in Angel or enjoy "the best classic cocktails" at neighbouring 69 Colebrooke Row.

For the final he will be given the ingredients for a main dish 45 minutes before the start then three hours to prepare and present it to judges.

"This is an exciting career step for me and getting through to the finals is an achievement on its own," he says.

"I am looking forward to it and my main focus is to appreciate and enjoy this moment."