CHEFS from the county just missed out on the chance of becoming Cumbria's next Roux Scholar.

Harry Guy, junior sous chef at Cartmel's L'Enclume, and Ulverston head chef Ben Queen-Fryer, of Ford Park's Coach House cafe, made it through to the regional finals of the prestigious Roux Scholarship.

But despite impressing the esteemed Alain Roux, of the renowned Roux family dynasty, only one person from the six competing finalists in the north managed to get through to the final round.

"It went really well and everything went to plan but it wasn't my day," said Harry, 25. "Alain Roux tasted it and gave me really helpful feedback and it puts me in good stead for next year in terms of what to expect."

The Grange chef was joined by 25-year-old Ben at the cook off on Thursday, March 12, in Birmingham after the pair impressed judges with their submitted recipes using guinea fowl and chicken livers, with a sauce and two garnishes - one including spinach leaves and the other the chef's choice.

Tasked with creating their dishes in a two-and-a-half hour frame, Ben and Harry also had to whip together a dessert from a mystery box of ingredients which included strawberries, flour, butter, sugar and eggs.

However, Harry's strawberry mousse, poached strawberries and shortbread crumble biscuit didn't cut the winning plate.

Nor did Ben's mousse set between sponge and complete with strawberries.

Dad-of-two Ben said: "It was a good day and I made a few mistakes but it was good experience.

"Alain Roux liked the idea of my dish but it wasn't refined enough.

"That's not really me, I work in a bistro and I won't start changing, or using water baths or pureeing things!"

Last year L'Enclume chef Tom Barnes scooped the title with high praise from the Roux family - including the renowned Michel, Michel Jnr, Albert and Alain - after the restaurant's deputy chef Mark Birchall won in 2011.