As proud Patron of the Pulmonary Fibrosis Trust, Chef Alain Roux continues to raise awareness and funds for this incredible charity. An incurable lung disease, Alain’s father, Michel Roux OBE fell victim, sadly passing away in March 2020.  Chef Alain was delighted to welcome Kenny McDonald and his 8 year old son, Jacob to The Waterside Inn. An ambassador for the Pulmonary Fibrosis Trust, Kenny sadly lost his wife, Vivienne to the disease when she was 32 years old and their son, Jacob was 18 months old.  They have since made it their mission to promote the charity and Jacob now acts as the Trust’s mascot. Together, they have raised over £20,000 with their ‘Jacob and Kenny’s Big Bridge Walks’ including six big bridges in Scotland. It was Chef Alain’s pleasure to show them around and sign the flags and banners that they take on their walks.  We wish them the very best and will be cheering them on in their future fundraising activities.

The Pulmonary Fibrosis Trust, chaired by Peter Bryce, himself a sufferer, is currently airing its new TV advertisement.  Drawing attention to this chronic condition that results in one death every hour in the UK, it is a little known or understood disease, even in the medical profession https://youtu.be/PnfRlo_oFG0

For more information, please visit https://pulmonaryfibrosistrust.org/

Fabrice Uhryn has been appointed Executive Chef of The Waterside Inn, effective 17^th January 2025, when the restaurant reopens following the Winter closure.  The appointment marks an historic first for The Waterside Inn, introducing a brand-new role.  Chef Fabrice will continue to cook, lead the team and oversee the full offering of the main kitchen day to day.  However, this new role will enable Chef Fabrice to focus on and develop other areas of interest and benefit to the business, including mentoring, training, strategy and development.

Born and raised in Belgium, Chef Fabrice has served as Head Chef for 17 years to date, longer than any of his predecessors at The Waterside Inn.  Having kicked off his career at The Waterside Inn as sous chef, then Head Pastry Chef in 2001, he ascended to Head Chef in 2007 becoming Joint Head Chef alongside Adam Wright in 2022.  His promotion to Executive Chef is a worthy accolade and recognises Chef Fabrice’s exceptional experience, leadership, talent, and the unique respect in which he is held by The Waterside Inn community.

Also effective from reopening on 17^th January 2025, Norfolk born Adam Wright will become sole Head Chef.  Having started his career at the age of 18, in 2011 at The Waterside Inn, Chef Adam worked his way up to chef de partie over four years, before leaving to work under influential chefs in France including Guy Savoy and Michel & César Troisgros.  He returned to The Waterside Inn during 2022, as Joint Head Chef, working alongside Chef Fabrice.  This latest appointment recognises the astonishing progress and success Adam has achieved during his short career, especially since his return in 2022 at the age of 30.  Chef Adam will continue to oversee the day-to-day in the kitchen and alongside Executive Chef Fabrice, will lead the team, particularly in terms of mentoring, education and development.

Announcing the new appointments, Chef Patron Alain Roux states, “We are fortunate to be advancing The Waterside Inn’s next culinary chapter with newly promoted Executive Chef Fabrice Uhryn and Head Chef Adam Wright at the helm.  With their fresh focus and collaborative approach, together they will lead the team as shining examples of the heights that can be achieved through hard work and commitment.  They thrive in our culture founded on the mutual exchange of ideas, inspiration and creativity with their brigade.  I’m excited to watch both chefs progress and develop further, as they work to shape and lead the team and business to aspire to ever higher standards and greater success”.

Photo Credit Lateef Okunnu

We were delighted to welcome ’50 Best’ to The Waterside Inn recently where Alain Roux was joined by his cousin, Michel Roux Jnr, to discuss how they have continued the legacy of their fathers. A fascinating read, the feature charts Michel and Albert Roux’s humble French beginnings, to how they changed the face of fine dining in Britain. Detailing the success of both generations, their commitment to family, unerring work ethic and an undying loyalty to what their fathers created – grab a coffee and enjoy this entertaining read.

Our thanks too to Cass Farrar for the beautiful write-up. https://bit.ly/4f0sd3F

For a unique and unforgettable experience, this is your chance to get up close and personal with one of the world’s leading patisserie chefs as Alain Roux shares his expertise and passion for pastry with you in an unmissable Pastry Masterclass.  Taking place at the Alain Roux Culinary School on Saturday 7^th September 2024, this a rare, one-of-a-kind opportunity to witness the ultimate in pastry excellence as you learn how to master the meticulous art of both savoury and sweet pastry.  As well as being immersed in the highest standards of French patisserie, expect a fun and truly memorable day which includes a behind the scenes tour of The Waterside Inn’s industrious chefs at work in its main kitchen and a delicious two course lunch in the main dining room overlooking the beautiful River Thames.  What a day!

Discover more https://bit.ly/4f362e2

Introducing the first of its kind – the ultimate Chef’s Table experience. Seven intimate events at The Waterside Inn, each one limited to six places.

Celebrating the 40th Anniversary of The Roux Scholarship – the UK’s most prestigious culinary competition for young chefs, each event will see a previous winner demonstrate a signature five-course menu in a ‘Roux Scholar Masterclass’ as guests witness the magic unfold. Then to a very special Chef’s Table hosted by Alain Roux in his late father’s library – where each dish, meticulously paired with exquisite wines will be served.

This is your unique chance to get up close and personal with some of the UK’s most exciting and talented chefs – expect much fun and wonderment. Definitely one for your treasured memory box!

A percentage of profits from these events will be donated to the Pulmonary Fibrosis Trust of which Alain Roux is Patron.

Discover more including the Roux Scholar guest chefs’ menus

Reserve your place at these truly one of a kind, immersive dining experiences – please email [email protected]

Each event will be held in the Alain Roux Culinary School and Michel Roux Library in the grounds of The Waterside Inn

THURSDAY 5th SEPTEMBER 2024, 8.30AM – 4.00PM
Kenneth Culhane – Head Chef, The Dysart Petersham & James Carberry, Senior Lecturer, Technical University, Dublin

THURSDAY 3RD OCTOBER 2024, 8.30AM – 4.00PM
Martin Carabott – Head of Development, Luca

THURSDAY 10TH OCTOBER 2024, 8.30AM – 4.00PM
April Partridge – Sous Chef, The Ledbury

THURSDAY 17TH OCTOBER 2024, 8.30AM – 4.00PM
Frederick Forster MCA – Head Chef, The Gore

THURSDAY 24TH OCTOBER 2024, 8.30AM – 4.00PM
Oli Williamson – Head Chef, La Table De Montaigne, Bordeaux

THURSDAY 21ST NOVEMBER 2024, 8.30AM – 4.00PM
Hrishikesh Desai – Chef Proprietor, Farlam Hall

THURSDAY 28TH NOVEMBER 2024, 8.30AM – 4.00PM
Adam Smith MCA – Executive Chef, Coworth Park

Proud supporter of the Royal Academy of Arts’ ‘Adopt a School’ charity for over 30 years, we are passionate about inspiring children to be healthy and happy by eating well. Last week Alain Roux and Head Chef, Fabrice Uhryn, met excited year five pupils at Braywick Court School in Maidenhead to run a fun, hands-on workshop as the children donned their chefs’ hats and aprons! Cue lots of giggles, curiosity, surprises, fresh food tastings, flavour explorations (including cherry tomatoes, anchovies, olives and quail eggs) as well as learning how to make a salad niçoise – and much wonderment was had by all!

Keep your little ones entertained this Autumn at Alain Roux’s Culinary School, featuring a ‘Halloween Adult & Child’ class on 26th October 2024 (think Chocolate fondant & cherry sauce, Halloween lollipop decorating and lots of entertaining fun). Discover more

We are beaming with pride as our very own Cameron Jones was crowned ‘Young Chef of the Year’ at the prestigious Craft Guild of Chefs Awards 2024.

Celebrating its 30th Anniversary and seen as the chefs’ ‘Oscars’, the awards recognise exceptional talent – with the judges citing Cameron as ‘a culinary virtuoso who has etched his mark in the gastronomic world’.

Since carrying out his Royal Academy of Arts’ apprenticeship at The Waterside Inn and subsequently joining our team when he was 17 in 2021, Cameron has mastered diverse techniques including intricate chocolate work and soufflés. With a string of accolades, he also engages aspiring chefs at his former school with captivating cooking demonstrations, as well as supporting the Chef’s Adopt a School charity.

“This extremely well deserved award recognises Cameron’s dedication, talent, passion and unwavering pursuit of culinary excellence. Our entire family at The Waterside Inn could not be prouder and we would like to extend our congratulations to the winners and finalists who continue to make up our incredible industry.” Alain Roux

**Thank You Generous Guests**

Alain Roux and his team are delighted to present Peter Bryce, Chairman of the Pulmonary Fibrosis Trust, with £7,569.82 in donations. These were made during March & April 2024 by our generous guests, for which we are extremely grateful.

As Patron of this incredible charity, Alain created the fundraiser initiative to commemorate his late father, Michel Roux OBE’s passing on 11th March 2020, and what would have been his 83rd birthday on 19th April 2024.

In the UK, one person is affected by spinal cord injury every 3.5 hours, and as a Patron of the Nicholls Spinal Injury Foundation, Alain Roux is particularly proud to support this amazing charity on Spinal Cord Injury Awareness Day.

Dedicated to finding a cure for spinal injuries, the research the charity funds is helping to make incredible breakthroughs into a cure for paralysis. All support to help create awareness and donations for this tremendous cause is always greatly appreciated.

The 11^th March 2024 marks the fourth anniversary of Alain’s father, Michel’s passing, a victim of a progressive, incurable lung disease called “pulmonary fibrosis”.  This dreadful condition kills more than 6,000 people in UK every year, yet until his diagnosis, three years earlier, in common with many, I knew nothing about it.  Watching helplessly, as my irrepressible father faded away was the toughest six months of my life.  Last year, I took little persuading to accept an invitation to become Patron of the Pulmonary Fibrosis Trust.

Please join us in our efforts to support Chairman and sufferer, Peter Bryce and his team in their phenomenal efforts to support victims and their families.  In the clamour for the charity spotlight, with so many worthwhile causes vying for our attention, the Trust struggles more than most”.

Throughout the month of March, we will be adding an optional charge of £5.00 to every bill for #pulmonaryfibrosistrust  All proceeds will be directed to the Trust.  If you would rather not contribute – or if you’d like to give more – please just say so!  Your £5.00 will contribute to the valuable work being done by the Trust, throughout the UK, to improve the lives of sufferers and their families, raise awareness, research treatments and find a cure.

www.pulmonaryfibrosistrust.org

We are delighted to announce that Alain Roux has become the new Patron of Swan Lifeline.

We have a special connection with the swans, being right by the River Thames. Alain says;

“The swan is the emblem of The Waterside Inn, they’re part of the family.  Our guests love and respect them and so do we.  Over the years generations of swan families have bred here, and we feel very protective of them.  We look forward to the swan-upping ceremony and sometimes welcome David Barber, the Royal Swan Marker and his team to stop by for refreshments.   I admire the work of Swan Lifeline having had cause to call them out on a few occasions. It’s a pleasure and an honour to join as patron, to help spotlight the work they do. Their staff, trustees, and team of volunteers rescue, rehabilitate and release Swans back into the wild.  I also admire their work in the community, educating children and young people about the environment, the river and the dangers posed by pollution and litter. They also run a successful work experience programme for those with special needs.”

The charity relies completely on voluntary donations, whilst swans face ever greater challenges including that of Avian Flu.  If you would like to read more about the important work of Swan Lifeline visit their website via this link.

Alain Roux has been involved in restaurants since he was a boy. In 1972 his father, Michel, together with his uncle Albert, opened the famous Waterside Inn in Bray, Berkshire, which became one of the UK’s most celebrated destinations for French food. Three decades later, Alain took over the establishment and it remains the only French restaurant outside France to have maintained three Michelin stars for nearly 40 years.

While Roux is known for his complex and inventive dishes such as pan-fried lobster medallions and ginger-flavoured vegetable julienne with a white port sauce, and black trumpet mushroom ravioli with a butternut squash coulis, sage pesto and toasted pine kernels, he is a fan of the classics as well. Roux is not afraid to admit that his favourite condiment is ketchup, and his most treasured recipes are the dishes he picked up from his grandmother.

One such favourite is a recipe for île flottante, or “floating island”. This is typically a meringue floating in crème anglaise, although Roux’s grandmother liked to add vanilla. “The story in my family is that when my grandma was preparing the dish, you knew if the people [coming over] were important because you could count the vanilla seeds. The more vanilla seeds, the more important the guests.”

Follow this link to The Times Luxury section to watch Alain make his favourite dish and if you’d like to test it yourself the recipe is included in the article.