A CHEF working at a three-star Michelin restaurant is vying to be named Britain's best young chef.

26-year-old Alex Rothnie has been working at L'Enclume in Cartmel for five years and has risen up the ladder quickly with five promotions in that time to become senior sous chef. 

The Mail: L'Enclume in Cartmel, Cumbria remains top of the list

He is competing for the Roux Scholarship in the regional final in Birmingham on Thursday March 9.

The Roux Scholarship has been running for more than 30 years and is judged by Michel Roux Jnr, Brian Turner CBE and James Martin among many other Michelin-starred chefs.    

12 of the 18 finalists are new to the competition and they hail from hotels, pubs, private member's clubs and contract catering establishments in all four countries of the United Kingdom.

This year's challenge was to create a recipe with a striploin of dry-aged Heritage beef (without bones), weighing between 800g – 900g cooked and served either whole or in multiple cuts.

The Mail: Alex's recipe. Alex's recipe. (Image: Submitted)

For the regional final competitors will have two and a half hours to cook their dish along with a dessert from a mystery box of ingredients given to them on the day. 

The judges will be looking for recipes and methods, which demonstrate the best balance of creativity, taste, style and practicality in the finished dish.

Alex said he had always wanted to be a chef.

"When I was young I would eat very well," he said.

"If it wasn't for the fact that my mom was a very good cook I don't think I would have been doing this.

"It is nice to be a part of this competition. There has been some amazing chefs that have won it."

Michel Roux Jr said: "Standard in general of this year’s entries was superb and it was great to read so many recipes that showed very imaginative ways of using offal."

Alain Roux said: "It's great to see that our regional finalists come from all over the UK and a variety of different establishments.

"Regarding the recipes, I'm pleased to see so many chefs choose to cook the ox heart as part of their recipes, I really like that ingredient. In general, there was a really high standard and I can’t wait to taste everything."