Craig Johnston Crowned Roux Scholar 2025 — Udale Proud to Support the Next Generation of Culinary Talent
Udale is delighted to congratulate Craig Johnston, Head Chef at Angler in London, on winning The Roux Scholarship 2025. The prestigious final took place on Monday 14th April at the Alain Roux Culinary School at The Waterside Inn, where Craig triumphed over five other incredibly talented finalists.
At just 29 years old and in his final year of eligibility, Craig entered the competition for the first time—impressing judges with his creativity and skill in a challenging brief that honoured the culinary style of Honorary President of Judges, Chef Elena Arzak. Using Wyndford Wagyu shank with bone marrow, borlotti beans and Basque-style stuffed potatoes as a base, Craig’s dish captured both technical excellence and personal flair.
As a proud sponsor of the Roux Scholarship, Udale was once again honoured to support this world-class competition that champions culinary excellence and nurtures the UK’s most promising young chefs.
The judging panel featured an esteemed line-up including Alain Roux, Michel Roux Jr, Sat Bains, Angela Hartnett, and Elena Arzak, who described the finalists’ work as “a reflection of the future of gastronomy – full of creativity, personal identity and no limits.”
As the 2025 Roux Scholar, Craig receives a £6,000 prize, with the option of an extended bespoke training programme or a two-month placement at a three-star Michelin restaurant anywhere in the world.
We extend our warmest congratulations to Craig and all the finalists and look forward to seeing where their culinary journeys take them next.
“It’s always a privilege to be involved with the Roux Scholarship, which continues to inspire and challenge chefs at the highest level. Congratulations to Craig Johnston on this well-deserved achievement - his passion and creativity are exactly what the future of British cooking is all about. Udale is committed to supporting emerging talent, and we’re proud to play a small part in helping shape the next generation of culinary leaders.”
