Midsummer House chef Liam Anderson from Lancashire through to semi-finals of The Roux Scholarship
A Burnley-born chef is tasting the high life after reaching the semi-finals of what many in the industry call the culinary “Holy Grail”.
Highly respected Liam Anderson (26) who grew up in the village of Read and attended St Augustine’s RC High School in Billington, is now Head Chef at the acclaimed Midsummer House – which retained its coveted two Michelin stars last week.
Now he has his sights set on even greater honours.
Liam is once again competing in the Roux Scholarship, widely regarded as the most prestigious cookery competition in the country for chefs aged between 22 and 30. The contest, now in its 42nd year, has launched the careers of some of Britain’s most celebrated culinary figures, with many former winners going on to run their own restaurants and earn Michelin stars.
For a chef still in his mid-twenties, it is rarefied territory.
From Lancashire to the world’s best kitchens
Liam’s rise through the ranks has been swift but hard-earned. Before taking the reins at Midsummer House in Cambridge, he sharpened his craft at Chapter One and at Moor Hall.
He also crossed the Atlantic to work as a tournant at the world-famous The French Laundry – an experience that placed him in one of the most exacting and respected kitchens on the planet.
The ‘Holy Grail’ of cookery
The Roux Scholarship is no ordinary contest. Each year, young chefs face a gruelling series of technical challenges designed to test classical technique, creativity and composure under intense pressure.
This year’s competition will be judged by some of the most recognisable names in British cuisine, including Michel Roux Jr, Angela Hartnett, Brian Turner and James Martin.
For Liam, the competition represents unfinished business. He reached the national finals last year but narrowly missed out on the title. Undeterred, he has returned to the pass, determined to go one step further.
He will compete in the semi-finals in Birmingham on Thursday, March 5th – once again stepping into a pressure-cooker environment where seconds count and standards are uncompromising.
The 18 chefs, and two reserves, were selected from their written recipes that had to use a Devon White chicken, its livers and two accompaniments, one of which had to include leeks.