Four women chefs qualify for The Roux Scholarship 2026 regional finals

It is another great year for women chefs in The Roux Scholarship: four women from establishments across the UK are getting ready to compete at the regional finals on 5th March 2026. Among them are two chefs, Katherine Altham and Nikoletta Theofylaktidou, who both competed in the national final in 2025. They are joined by two other women chefs, Rosie Bull from The Black Swan at Oldstead, and Jasmin Layzell who both entered for the first time this year. Discover their reactions to reaching the regional finals.

Women Chefs Roux Scholarship 2026 – Regional Finalists

Katherine Altham, Chef de Partie, Hélène Darroze at The Connaught
Katherine’s path to the kitchen at one of the country’s most prestigious restaurants is anything but typical, having first studied Egyptology at Oxford University. However, she had always enjoyed baking and cooking at home and so when she got a job in a kitchen after university, she realised a culinary career was her calling. Her previous roles include senior chef de partie at Ben Wilkinson at The Pass and pastry commis chef at Northcote Manor, Lancashire where she worked under Chef Lisa Goodwin-Allen, who joined The Roux Scholarship as a judge this year. It is the second year Katherine has reached the finals, having first applied last year and she says the previous experience will help: “It’s very exciting to have another chance to compete again. It is helpful to know what to focus on more in the preparation. Also, all the practice and trials I did last year feel helpful as well.”

This year’s applicants were set the task of creating a recipe using Devon White chicken, its livers and leeks. As the recipes are all blind-judged (so they are judged only on merit) her dish of Roast Devon White Chicken Breast, Barbeque Leek, Leek Puree, Chicken Liver Marmalade, Crispy Chicken Skin, Jus Gras, Beurre Noir impressed the judges. She says: “I’m very excited with the ingredients this year, I really like to cook with chicken and leeks, and it is good fun to see how to use the different parts of them both. It’s also interesting to explore using chicken livers – something I haven’t used as much.”

Among the other finalists is her colleague Jacob Reilly, who is a Senior Chef de Partie and who qualified as a regional finalist in 2024. Katherine says: “I’m looking forward to competing against all the other amazing chefs, whilst also knowing what to expect – so hopefully can enjoy the whole process a bit more!”

Rosie Bull, Junior Sous Chef at The Black Swan at Oldstead
Rosie, 25, was keen to work at Tommy Banks’ Michelin-starred restaurant The Black Swan due to its dedication to sustainability and its livestock breeding programme. Previously to this role, she worked at The Forest Side in Cumbria, which also inspired her interest in farm to fork produce. She first became interested in cooking when working at her aunt’s pub aged 14. Later, a job at the Michelin-starred pub The Pipe and Glass allowed her to completely fell in love with the industry.

She is thrilled to have reached the regional finals, she says: “When I sent off my application, I didn’t expect to get through whatsoever, so it did come as a massive surprise!” However, having been keen to enter for a few years, she felt ready to push herself this year. “I know, by putting myself in uncomfortable situations it’s only going to help develop me as a person and as a chef. The competition is all about supporting chefs and their careers, so I felt like it was the perfect competition for me to enter because there’s so much more I want to learn.”

Rosie felt particularly inspired by this year’s ingredients for the recipe challenge and her approach to using every part of the chicken impressed the judges, “I had so many different ideas of what I wanted to do. I was really keen to make sure I was
utilising every single part of each ingredient where I could, because I really don’t like food wastage. For example, using the chicken carcass for a stock, thigh for a mousse, and trim for a glaze,” she adds. And what is she most looking forward to for
the regional finals? “Being surrounded by some really amazing chefs. There’s a lot I’m going to take away from it and it’s such a great opportunity. I’m definitely going to embrace and cherish each moment.”

Jasmin Layzell, Chef de Partie, The Dysart Petersham
As our youngest regional finalist this year, 23-year-old Jasmin’s success in qualifying for the regional finals shows it’s worth chefs giving The Roux Scholarship a go, even in their early 20s. Jasmin started work at The Dysart Petersham relatively recently, in September 2025 and her success in the competition is testament to the support Head Chef Kenneth Culhane – Roux Scholarship winner 2010 – gives to his brigade and she cites him as a real inspiration.

“Working alongside Kenneth Culhane has had a profound influence on me,” she says. “Watching his discipline, clarity of
thought, and respect for classical foundations made the Scholarship feel less like a distant accolade and more like a standard to aspire to.”

Her previous experience as a Graduated Apprentice at Woven by Adam Smith MCA, Roux Scholarship winner
2012 and judge, provided another inspiration. The ingredients this year added to her enthusiasm for entering: “The ingredients felt honest and uncompromising they demanded technique, clarity, and restraint. Having a roast chicken carries a sense of comfort and continuity,” she says. Her dish, Roasted Devon White chicken crown, Sauce Diable, leek fondue, liver and leek brochette, and pommes soufflées, was composed with a great deal of thought.

“I leaned into classical structure, focusing on balance and depth of flavour, allowing each component to speak clearly. Every garnish, every sauce, every texture was chosen to elevate the main element, not distract from it. I wanted the dish to feel
composed deliberate, but never overworked” she says. But the key for her, about taking part in The Roux Scholarship regional finals, is for the opportunity to grow:

“And to cook among talented peers, to receive feedback from respected judges, and to measure myself against a standard that has shaped so many remarkable chefs before me.”

Nikoletta Theofylaktidou, Senior Sous Chef (Fine Dining), Restaurant Associates
Like fellow finalist, Katherine Altham, Nikoletta also qualified for the national final in 2025, and so this year she has an insight into what to expect from the competition.

“I believe there is a small advantage by knowing the set-up of the kitchen we are competing in but after finding out that there are quite a few second time competitors, it removed that advantage slightly,” she says. “I am thrilled and looking forward to
going through the buzz of the competition again.”

Nikoletta has recently been promoted to Senior Sous Chef (Fine Dining) at Restaurant Associates, where she has worked since May 2023. Prior to this, she worked as a chef de partie at both Rothschild & Co, (Corporate Fine Dining) and The Game Bird at The Stafford, having first come to the UK from her native Greece to train at Westminster Kingsway College in London. Her dish for this year’s regional final – Stuffed chicken breast, ‘prasopita, confit chicken leg dolma, Graviera sauce, leek top oil – really impressed the judges, who look for a flourish of personal identity in every recipe. She says:

“This year’s ingredients were brilliant. It looks like a very simple spec, but there is no room for mistakes as the key ingredients need to shine through. I used the ingredients in way to show individuality and my Greek heritage.” As well as cooking this dish, there are other things to look forward to, “I am looking forward to finding out what the mystery dessert will be this year and getting to know my fellow competitors.”

Read on for more information about The Roux Scholarship and to find out more about the regional finalists, who will compete on 5th March 2026.