The restaurant is run by brothers Joan, Josep and Jordi – head chef, head sommelier/maitre d' and head pastry chef. Birchall said: "I chose it because they use unusual techniques but they still respect regional traditions and produce. It's run by three brothers who will be there the whole time which will be exciting and offer a great opportunity for me to learn and develop my skills". Mark Birchall, head chef at Simon Rogan's Michelin-starred L'Enclume restaurant in Cumbria is the 28th winner of the coveted Roux Scholarship. In his fourth and final year of entry he impressed the judges with his version of the classic Veal Orloff, a boned and stuffed rack of veal. Birchall who is undertaking an intensive course in Spanish, prior to his visit in September, commented that he is looking forward to visiting a region that has grown in gastronomic credibility over the past decade. "There are loads of good places in the surrounding area to visit too – it's close to Barcelona and Can Fabes which I'm keen to eat at and there's plenty to do in the region." Michel Roux praised Birchall's choice: "I admire Mark, his choice was instant and yet is the result of much thought, this is one of the top restaurants in Europe and will help him take his culinary skills to new heights. This young man has shown us real tenacity; for several years he has stayed focused on his dream to win the Roux Scholarship and the chance to experience working at a three Michelin starred restaurant. I am greatly looking forward to visiting him there during his stage, I'm sure he will do well and no doubt the visit will be a real eye-opener for me too."