Ultimate Chef's Table

ROUXSCHOLAR Masterclasses

THE ULTIMATE CHEF’S TABLE EXPERIENCE

AUTUMN 2024

RESERVE YOUR PLACE AT THE CHEF’S TABLE

Please email office@waterside-inn.co.uk to secure your place at these one of a kind, immersive dining experiences.

A percentage of profits from these events will be donated to the Pulmonary Fibrosis Trust of which Alain Roux is Patron.

£1,400.00 per person*

+44 (0)1628 620691 Ferry Road, Bray, Berkshire SL6 2AT

WORLD-CLASS CHEF TRAINING

Founded by the Roux Brothers and now celebrating its 40th Anniversary, The Roux Scholarship is the UK’s most prestigious competition for young chefs.

Empowering a new generation of chefs to train in the greatest restaurants in the world, many have forged illustrious careers, opening their own restaurants and winning Michelin stars.

Alain Roux (far right) - Co-Chairman along with his cousin Michel Roux Jnr (far left)

Founders: The late Albert Roux (middle left) and Michel Roux OBE (middle right)

MEET OUR TALENTED GUEST CHEFS

THE ROUX SCHOLARS

THURSDAY 5TH SEPTEMBER 2024 I 8.30AM - 4.00PM

Kenneth Culhane - Head Chef, The Dysart Petersham & James Carberry, Senior Lecturer, Technical University, Dublin

THURSDAY 3RD OCTOBER 2024 I 8.30AM - 4.00PM

Martin Carabott - Head of Development, Luca

THURSDAY 10TH OCTOBER 2024 I 8.30AM - 4.00PM

April Partridge - Sous Chef, The Ledbury

THURSDAY 17TH OCTOBER 2024 I 8.30AM - 4.00PM

Frederick Forster MCA - Head Chef, The Gore

THURSDAY 24TH OCTOBER 2024 I 8.30AM - 4.00PM

Oli Williamson - Head Chef, La Table De Montaigne, Bordeaux

THURSDAY 21ST NOVEMBER 2024 I 8.30AM - 4.00PM

Hrishikesh Desai - Chef Proprietor, Farlam Hall

THURSDAY 28TH NOVEMBER 2024 I 8.30AM - 4.00PM

Adam Smith MCA - Executive Chef, Coworth ParK

FREDERICK FORSTER MCA

KENNETH CULHANE

JAMES CARBERRY

MARTIN CARABOTT

APRIL PARTRIDGE

OLI WILLIAMSON

ADAM SMITH MCA

HRISHIKESH DESAI

KENNETH CULHANE

ROUX SCHOLAR 2010

HEAD CHEF

THE DYSART PETERSHAM

From Kerry in the West of Ireland, Kenneth grew up on his family’s farm, eating his grandmother’s freshly baked bread! His restaurant holds a Michelin star, was featured in the TV series ‘Roux Down The River’ and Forbes cited it as ‘One of the 10 coolest places to eat in the world’. Whilst studying for his BA (Hons) in Culinary Arts at the Dublin Institute of Technology, Kenneth was inspired to become a chef by his lecturer, James Carberry.

JAMES CARBERRY

ROUX SCHOLAR 1992

SENIOR LECTURER, CULINARY ARTS

TECHNICAL UNIVERSITY, DUBLIN

JamestrainedasaprofessionalchefattherenownedDITCathalBrughaStreet andcompletedhisMasterChefqualificationsbeforetakingupanAcademic post. Hepreviouslyworkedatthe3-MichelinstarrestaurantGeorgeBlancin VonnasFrance,hascontributedtomultipleresearchprojects,andwasthe CateringexpertfortheOfficeofPublicWorks,HistoricProperties.

Fittingly,KennethandJameswillhosttheirRouxScholarMasterclasstogether asthepairarereunitedinthekitchenoncemore!

ROUX SCHOLAR MASTERCLASS

THURSDAY 5TH SEPTEMBER 2024

MARTIN CARABOTT

ROUX SCHOLAR 2018

HEAD OF DEVELOPMENT

LUCA

Martin started working in kitchens aged 16 in Malta, before moving to the UK to work at the 2-Michelin starred Andrew Fairlie restaurant at The Gleneagles Hotel.

His experience also includes Apsley’s at the Lanesborough, The Royal Automobile Club, and 3-Michelin Eleven Madison Park in New York. Part of the the opening team at Hide, which won a Michelin star in its first six months, Martin went on to become Head Chef there, and is now Head of Development at Michelin-starred, Luca.

Accolades include Culinary ExcellenceCSMA of Great Britain; Award of Excellence - Royal Academy of Culinary Arts; Chef of the Year - British Culinary Federation.

ROUX SCHOLAR MASTERCLASS I THURSDAY 3RD OCTOBER 2024

MARTIN WITH MICHEL ROUX OBE

MARTIN CARABOTT

HEAD OF DEVELOPMENT, LUCA

THURSDAY 3RD OCTOBER 2024 I 08.30AM - 4.00PM

Apéritif

Laurent-Perrier “Cuvée Rosé”, Champagne NV

Wiltshire trout tartare, lovage, cured egg yolk and crisp kelp

Chablis Premier Cru Fourchaume - Domaine Jean Defaix, Bourgogn

Roasted cep parcels, black onion, aged parmesan and truffle

Condrieu “Côteaux de Brèze” - Domaine Louis Chèze, Rhône 2

Roasted Orkney scallop with ‘Nduja and coco beans

Domaine Ott, Clos Mireille - Côtes de Provence 2022

Dry aged Yorkshire duck, spices, black fig, pickled rose and smoked almond

Côte Rôtie Château d’Ampuis - Étienne Guigal, Rhône 2018

Warm chocolate tart with cherries and cherry blossom ice crea

Maury - Domaine Mas Amiel, Languedoc-Roussillon 2020

Cognac La Tentation

45th Anniversary, limited addition by Jean Fillioux

APRIL PARTRIDGE

ROUX SCHOLAR 2023

SOUS CHEF THE LEDBURY

April is the second female ever to win The Roux Scholarship in its 40 year history. Her lightbulb moment of becoming a chef came during work experience at The Reform Club, London when she was 15.

Currently Sous Chef at 3-Michelin starred, The Ledbury, April’s experience also includes The Hand and Flowers, Paul Ainsworth at No. 6, The Clove Club and Blue Hills Stone Barns in the USA. She also started her own catering business during the pandemic.

April has already clocked up many accolades including Springboard Futurechef, Rotary Club Young Chef, and runner up at Young National Chef of the Year and Young Chef of the YearObserver Food Awards. The Ledbury was crowned the winner at the National Restaurant Awards 2024.

ROUX SCHOLAR MASTERCLASS I THURSDAY 10TH OCTOBER 2024

APRIL PARTRIDG

SOUS

CHEF, THE LEDBURY

THURSDAY 10TH OCTOBER 2024 I 08.3

Apéritif

Laurent-Perrier “Cuvée Rosé”, Champa

Langoustines and fennel emulsio

Meursault “Les Vireuils”- Domaine Michel Dupont-F

Monkfish with citrus, coriander and alliums, roasted fis

Saint-Joseph “Lieu-Dit” - Étienne Guigal, R

Retired Jersey beef with orange roasted endive, p smoked celeriac, BBQ beef heart and kam

Château Léoville Barton - Saint-Julien, Bor

Apple sorbet, Batak pepper meringue, verjus and bergam

Italicus Bergamot Liqueur, Italy

Brown sugar tart, jersey milk ice cream, sp

Château de Malle - Sainte-Hélène Sauternes,

Cognac La Tentation

45th Anniversary, limited addition by Jea

FREDERICK FORSTER MCA

ROUX SCHOLAR 2000

HEAD CHEF

THE GORE

Frederick has worked with some of the greatest chefs in the world including Pierre Gagnaire, Thomas Keller, Raymond Blanc and Michel Roux Jnr.

A Master of Culinary Arts, Freddy is a wellknown face and has appeared in TV programmes including Steph’s Packed Lunch, Beat the Chef and MasterChef.

Awarded the Craft Guild’s National Chef of the Year 2011, Freddy is currently Head Chef at The Gore in London, where he enjoys imparting his knowledge to train the next generation of chefs.

ROUX SCHOLAR MASTERCLASS I THURSDAY 17TH OCTOBER 2024

FREDERICK FORSTER MCA

HEAD CHEF, THE GORE

THURSDAY 17TH OCTOBER 2024 I 08.30AM - 4.00PM

Apéritif

Laurent-Perrrier “Cuvée Rosé”, Champagne NV

Orkney scallops, confit delica pumpkin, Oscietra caviar, citrus nage

Riesling Grand Cru “Clos Saint Landelin” - Domaine René Muré, Alsace 2019

Celeriac custard, pickled mushrooms, truffle sauce, crispy kale

Châteauneuf-du-Pape Saintes Pierres de Nalys - Étienne Guigal, Rhône 2019

‘Roux Scholar Winning Dish 2000’ Dover sole farcie, prawn bisque

Château de Fieuzal Blanc - Péssac-Léognan, Bordeaux 2008

Roasted venison loin & pie, glazed beetroot, mustard seed and fig sauce

Côte Rôtie “Les Rachains” - Patrick et Christophe Bonnefond, Rhône 2003

Blackberry tart, madagascan vanilla cream, caramelized plantain, honeycomb

Château de Malle - Sainte-Hélène Sauternes, Bordeaux 2011

Cognac La Tentation

45th Anniversary, limited addition by Jean Fillioux

OLI WILLIAMSON

ROUX SCHOLAR 2021

HEAD CHEF

LA TABLE DE MONTAIGNE BORDEAUX

Having been Sous Chef and then Head Chef at The Fat Duck, Oli is currently based in Bordeaux, France where he is Head Chef at the 5-star hotel, Le Palais Gallien.

With international experience including Michelin star restaurants - Neptune and Benu in California, Oli has come a long way since pulling Mister Whippy ice creams in his school summer holidays!

From his time at The Fat Duck, Oli has adopted the motto of ‘Question everything’, which he uses on a daily basis to continually improve himself and others around him.

OLI WILLIAMSON

HEAD CHEF, LA TABLE DE MONTAIGNE, BORD

THURSDAY 24TH OCTOBER 2024 I 08.30AM - 4

Apéritif

Laurent-Perrier“CuvéeRosé”,ChampagneNV

Tartlet

Grilledandpreservedwintervegetables,sakeleescream,J

Sancerre“LaGrandeChâtelaine”-JosephMellot,Loi

‘CauliflowerCheese’

Velouté,blacksesame,brienoirandbaronbig Meursault“LesVireuils”-DomaineMichelDupont-Fahn,B

Chawanmushi

Smokedmussel,sturgeonXOsauce,preservedcitrusan Condrieu“CôteauxdeBrèze”-DomaineLouisChèze,R

AnjouPigeon

Chinesemasterstock,umeboshi,sandcarrotandsh

Bao

Steamedbunwithpigeonoffalsausageandpurple

ChâteauLéovillePoyferré-Saint-Julien,Bordeaux

ComicePear

Jasminetea,vanilla,greekyoghurtandpearcid GewürztraminerVendangeTardive-DomaineOstertag,

CognacLaTentation

45thAnniversary,limitedadditionbyJeanFillio

HRISHIKESH DESAI

ROUX SCHOLAR 2009

CHEF PROPRIETOR

FARLAM HALL

Training at the prestigious French culinary arts school, the Institut Paul Bocuse as well as being mentored by Chef Thomas Keller, Hrishikesh was awarded National Chef of the Year 2010 at the Craft Guild of Chefs.

He has won Michelin stars - as Executive Head Chef at Gilpin Lodge for his ‘HRiSHi’ restaurant, and for The Cedar Tree at Farlam Hall in Cumbria which The Times & Sunday Times named Best Foodie Hotel of the Year 2024. It also ranked in the top 100 National Restaurant Awards 2024.

Hrishikesh is a familiar face on TV, reaching The Great British Menu regional finals in 2018 & 2019, and he was featured in The Hairy Bikers’ TV tribute to the late Dave Myers.

ROUX SCHOLAR MASTERCLASS I THURSDAY 21ST NOVEMBER 2024

HRISHIKESH DESAI

CHEF PROPRIETOR, FARLAM HALL

THURSDAY 21ST NOVEMBER 2024 I 08.30AM - 4.00PM

Apéritif

Laurent-Perrrier “Cuvée Rosé”, Champagne NV

Cured Mackerel, Garden Turnips

Set turnip custard, cured mackerel, tomato & lemongrass glaze, galan

Pinot Gris “Clos Windsbuhl” - Domaine Zind Humbrecht, Alsace 2

Cauliflower

Soya & mild curry marinated cauliflower steak finished over charcoal, puff rice salad, South Indian Moilee

Château de Fieuzal Blanc - Péssac-Léognan, Bordeaux 2008

Flying Fish Turbot, Cornish Crab, Garden Carrots

Poached fillet of turbot stuffed with satay mousse, carrot & crab ragout, carrot emulsion

Mâcon-Verzé “Le Monté” - Domaine Leflaive, Bourgogne 2018

Udale’s Cumbrian Tandoori Beef Wellington

Fillet of beef marinated in Tandoori spices, creamed potatoes, crispy onion, ‘Tandoori gravy’

Château du Tertre - Margaux, Bordeaux 2017

Valrhona Chocolate Delice

75% dark Valrhona chocolate delice, spiced panacotta, white chocolate Namelaka, toasted hazelnuts, milk ice cream

Banyuls Bila-Haut - Domaine M. Chapoutier, Languedoc-Roussillon

Cognac La Tentation

45th Anniversary, limited addition by Jean Fillioux

ADAM SMITH

ROUX SCHOLAR 2012

EXECUTIVE CHEF

COWORTH PARK & CHEF

PROPRIETOR, WOVEN AT COWORTH PARK

Hailing from a Birmingham estate, at age 13 Adam was a pot washer at his local pub, and is now considered one of the UK’s most talented Executive Chefs. Fomerly Executive Sous Chef at The Ritz, his awards include Young Chef of the Year - Observer Food Monthly, Master of Culinary Arts - Royal Academy of Culinary Arts, Hotel Chef of the Year - The Hotel Cateys. Adam has also featured in BBC Two’s The Great British Menu.

In 2016 Adam joined Dorchester Collection’s Coworth Park, winning a Michelin star for its restaurant, prior to relaunching it as ‘Woven by Adam Smith’ - which was awarded a Michelin star within its first six months. Woven ranked no.38 at the National Restaurant Awards 2024.

ROUX SCHOLAR MASTERCLASS I THURSDAY 28TH NOVEMBER 2024

ADAM SMITH

EXECUTIVE CHEF, COWOR

THURSDAY 28TH NOVEMBER 2024 I

Apéritif

Laurent-Perrier “Cuvée Rosé”, Ch

Jellied Devon Eel

Riseling “Cuvée Frédéric Émile” - Domaine

Hen of the Woods

Watercress, truffle, che

Saint Ombeline, IGP Méditerranée - Abbaye

Turbot ‘Jubilee’

Cauliflower, lobster, caviar, C

Duval Leroy “Brut Cuvée Mof”, C

Hereford Beef

Baby Gem, cep purée, beef

Château Les Ormes de Pez - Saint-Estèp

Cameo Apple

Buttermilk, caramel, alm

Jurançon “Cuvée Lapeyre” - Domaine La Magend

Cognac La Tentation

45th Anniversary, limited addition

ROUXSCHOLAR Masterclasses

SEVEN INTIMATE EVENTS

EACH LIMITED TO SIX PLACES

UNFORGETTABLE DINING EXPERIENCES

This is your unique chance to get up close and personal with some of the UK's most exciting and talented chefs.

Witness the magic unfold as your chosen chef demonstrates a signature five-course menu in the Alain Roux Culinary School. Then to the Chef's Table, hosted by Alain Roux in the elegant Michel Roux Library - where each course, meticulously paired with exquisite wines will be served.

Expect much fun and wonderment - definitely one for your treasured memory box!