Torquay chef reaches finals to become Britain's best young chef

A Torquay chef has made it through to the finals of the Roux Scholarship, a culinary competition widely regarded to be the most prestigious in the UK.

Jordan Randerson, a sous chef from the Elephant in Torquay, impressed judges at the regional finals with his miso-glazed pork and chestnut and almond crepe. 

Also to make it through to the final six is Harrison Brockington, chef patron at Gather restaurant in Totnes.

The regional finals saw the 18 chefs taking part in a challenge to cook the recipe that they had submitted with their applications, using one short loin of free-range gilt pork, two fresh pork kidneys, and sweet potatoes. 

They had two and a half hours of cooking time for the dish, alongside a dessert to serve four people, made from a mystery box of ingredients given on the day.

Jordan Randerson, a chef at Torbay’s only Michelin Star restaurant, said: “It was a rollercoaster, I really didn’t think I was going to get through. 

“The plan just fell apart after I cut myself about 30 seconds into the challenge, I thought that was it. And then they just called my name out at the end and I was so shocked.”

Jordan’s main dish consisted of a miso mustard glazed pork loin, crackling crumb, spring asparagus with wild garlic, and a warm salad with kidney, asparagus, wild garlic and crispy sweet potato on top. This was topped with a pork cream as well as a sweet potato and chardonnay foam.

However, not all of this went to plan. Jordan explained: “My main issue was with the main because the ovens were not what I was used to. I put my pork skin in as I always do and ten minutes later I could smell burning. 

“I ended up scrapping my whole time plan, scrapping everything and just cooking. I just focussed on the flavours, because at the end of the day, it’s a cooking competition and it’s all about what it tastes like.”

The desert was unknown until the day, but Jordan excelled at using a wide range of the flavours provided. 

“What I comprised was a chestnut and almond crepe. I filled it with a ginger creme diplomat. I folded through some roasted Braeburn apple through the creme diplomat and then I rolled it into sort of a cannelloni roll. On top of that, I glazed it with a whiskey and cider reduction.

“It was a long day but a great experience.”

Judge Alain Roux said: “We’ve got some great talent for the final and here in London we chose the best three, they deserve to go through. 

“Seeing how the chefs work, their preparation, their skills, seeing 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.”

The chefs now form part of the final six, who will take place in a national final on Monday, April 8. The six finalists will compete for the title of Roux Scholar 2024, the 40th-anniversary winner, which will take place at the Alain Roux Culinary School at The Waterside Inn. 

For the national final, the recipe details will be a complete surprise; 45 minutes before the start of the competition the finalists will be given the ingredients for a main dish, either classic or modern, and given up to three hours to prepare and present it to the judges.

The winner will receive up to £12,000, a two-month stage at a three-star Michelin restaurant anywhere in the world, or the option of a bespoke training programme tailored to their interests and skills gaps.

Jordan said: “Monday is the last dance. I’ll have no idea what I’m cooking until the day. I think this part of the competition depends more on your experience.

“It would be unimaginable to go all the way, it does so much for your career. The prizes are ridiculous but the best part of it is the career development. I’ve just got to keep calm and cook the best dish I possibly can.”