Prize Stories
Gastronomic French Trip
Darren and Rachel, our 2023 Andrew Fairlie Scholarship winners, enjoyed a fantastic 2 day gastronomic trip to France thanks to cooking equipment supplier Grande Cuisine, and were joined by Restaurant Andrew Fairlie Head Chef Stephen McLaughlin.
Steve Hobbs, Managing Director of Grande Cuisine said: “It’s great being involved with the Andrew Fairlie Scholarship – Andrew was a great supporter of ours in the early days and it’s wonderful to be able to give something back to the next generation. There is some incredible talent out there, which is reflected in the achievement of both Rachel and Darren.
“We started the Grande Cuisine Academy to give back to the hospitality industry by supporting lecturers, chefs and students with free online resources that they could access whether they were at college, at home or even in the kitchen. We want to motivate young chefs to be the best they can be, encourage them to keep learning and enjoy working in this great industry. This educational trip to France is an inspirational opportunity for chefs to experience some of the best food and learn from some top class suppliers.”
The group was a mix of established and also young chefs who had won various different Scholarships or competitions. Rachel said: “The group were inspiring! So much talent and knowledge, and everyone was happy to share their experiences.” Darren added: “They were such a passionate, professional and enthusiastic group. It was filled with people who will be the future of the restaurant business and people to keep an eye on as I feel they will go on to do very special things and have great careers.”
We asked Rachel and Darren all about their trip.
How was the experience?
Rachel: My experience was inspiring, and delicious! It was so good getting to meet people at all different stages in their careers and to talk to them about their experience in the industry and how they had got to where they were. I got home hungry for more - from my career not for food!
Darren: The experience was a really special one, we got to do and see things that very few get to and also to be involved with such a talented, passionate group of chefs was unique. We had a packed couple of days in both Lyon and Grenoble where we really got to learn about the core of French cuisine, not just in the traditional way most chefs expect or think they understand it, but really the heartbeat and birth place of ingredient focused gastronomy.
What did you get to do?
Darren: There were tours and private dining in Les Halles de Lyon Paul Bocuse where we saw and sampled artisan products made in traditional style, cable car trips up the Chartreuse Mountain range to a restaurant with the most stunning views of Grenoble and the Alps, and an in depth look and factory tour at Athanor who make the best bespoke ranges available!
Rachel: Visiting Les Halle was amazing, getting to see all the produce, followed by the tasting. Getting the opportunity to try things I maybe hadn't before. For example I had never had oysters that fresh before. And quite possibly some of the best cheese I have ever tasted. I always do research before I go anywhere and I had an idea of dishes I wanted to try, I knew Lyon was well known for their pink pralines, and a dish called quenelle - both of which I managed to try at the market.
Darren: We also had a visit to Brasserie Georges, one the best traditional Brasseries in the region. We were fed a lot of amazing food and wine and the hospitality shown by Grande Cuisine and Athanor was second to none, I think I came home with 50% of my body weight made up by Foie Gras!
Rachel: Seeing Sandrine's Chocolatier set up was so good - and smelt amazing. We all brought home so many goodies from there. And I will be forever jealous of her set up. The tour of the Athanor factory was really interesting. We got tours of the kitchens in both restaurants we ate at. Both of which had an Athanor stove in it. It was really good getting to see the product from start to finish so to speak. From just a load of parts to if fully functioning and in use.
What was the highlight?
Rachel: All the food! All the food chat, how passionate everyone is about good food. We got to try so much different food, and everyone shared. If there was someone with something different the opportunity was there to do a little trade.
Darren: For me the highlight was eating at Chez le Per Gras in the Chartreuse mountain range. The views from the restaurant looked over Grenoble and to the Alps which was stunning and the food was equally good! We got a cable car up in the evening but I loved it so much that the next morning at 5.30am I got up and hiked back up the mountain to take it in again. A very special moment.
What was the most interesting thing for you?
Rachel: The whole thing was interesting. But the market was really fascinating. So much fresh, high quality food under one roof. It was like a chef’s candy shop. I could spend days in there walking around trying everything from fresh fish to pate en croute and all the pastries.
Darren: I found the tour of the Athanor factory the most interesting. Before I decided to become a chef I studied architecture so I have a keen interest in design and obviously kitchen design. The level of detail they go to not only in their stove making but also in the way they look at kitchen design was unreal! To have the opportunity to look inside the design process of a world class company like that taught me so much.
What was the most useful thing?
Rachel: The relationships built in those few days I think are going to be the most useful thing. From Steve at Grande Cuisine to the grad award winners that were on the trip too.
I have learned so much about the industry from just getting to know them all. It has given me a sense of clarity as to what I want from my career.
Darren: As I said earlier the kitchen design aspect from Athanor was tangibly incredibly useful for me. There are practical elements I will be able to take from that and directly use in my teaching or in the kitchen, but something less obvious and harder to summarise in words was the chance to be fully immersed in French Gastronomy. Everyone knows how much France means to the culinary world and how important it is to everyday cooking, so to have an opportunity to spend time there, see inside the kitchens, taste the food and talk to chefs has levelled up my understanding of cookery in so many ways.
Anything unexpected?
Rachel: Honestly how kind everyone was. I was really nervous before going. But once I met up with everyone at the airport I knew it was going to be the best few days!
Darren: To be served Scottish Oysters in Lyon! Well, technically…. The oysters we were given in Les Halles de Lyon started their life off in Scotland and over time migrated their way down to the coastlines of France. Honestly the best oysters I have ever eaten.
Huge thanks to Grande Cuisine for taking both our Andrew Fairlie Scholarship winners on this trip, sounds like it was tres bien!
JUNE 2024
French Gastronomic Trip with Grande Cuisine
Thanks to Grande Cuisine for providing a fantastic French learning experience for our 2022 Andrew Fairlie Scholarship winner, Eddie Brown!
Grande Cuisine are a supplier of prime cooking equipment to the hospitality sector and worked with Andrew to supply the main cook suite at Restaurant Andrew Fairlie.
Stephen Hobbs, Director at Grande Cuisine said: “Andrew was a great supporter of ours in our younger business days and helped in establishing our business, allowing us to get where we are today. We have since created the Grande Cuisine Academy, a not for profit online resource that is completely free for Chef Lecturers and Students to utilise as part of their hospitality courses and into their careers, and we organise an educational visit to France for young chefs.
“The visit is designed to give chefs an inspirational trip to the heart of gastronomic France, visiting Les Halles de Lyon Paul Bocuse food market, the Chartreuse region and Sandrine Chappaz Chocolatier, and a visit to the Athanor factory, with some excellent French dining. We’re delighted to give something back to the industry in Andrew’s name, and have the winner of the Andrew Fairlie Scholarship join us for this experience.
“It was great to have Eddie with us in May, and to see how much he enjoyed it. I am sure the future Andrew Fairlie Scholarship winners will benefit from this too, and we look forward to meeting the next winner.”
Eddie said it was a very informative trip that would stick with him for life. He commented:
“It was really nice to meet other like-minded chefs, all working at a high level. It was a great group, mixed ages and backgrounds, and the Grande Cuisine guys were good fun, everyone gelled well. It was nice to share our chef journeys, so much easier to do that outside the kitchen environment, when everyone is relaxed, you don’t often get a chance to do that with chefs outside your own workplace. It was great for networking, I’ve met people I’ll keep in contact with forever now.”
It was a jam packed itinerary for the 2 days, Eddie talked us through his experience.
Les Halles de Lyon Paul Bocuse for ‘tour and tasting experience’
“We arrived mid morning and had an hour to walk around the food hall, sampling different things. The ingredients and produce on display was incredible, cured meats, oysters, cheese, macarons, chocolate, just wow! The market is used by both chefs and the public, it was pretty special to see. We were treated to a money can’t buy experience for lunch with an array of amazing food - cheeses, meat platters, oysters, a quenelle dish of lyon fish dumpling served with bisque, and a fish souffle which I tried. It was a relaxed atmosphere, a nice informal way to start the trip and get to know everyone.”
Chocolate workshop with Sandrine Chappaz Chocolatier near Grenoble
“We then took a scenic bus trip to the Chocolatier. It was like someone’s house with a workshop on the end, not what I expected at all! They started as a hobby and it grew into a business, they’ve grown a lot. They took us through the whole process from the bean to making the chocolate. It’s not something I knew much about, chocolate is a specialist area, so it was really interesting. They grow herbs and flowers in the garden to incorporate in the chocolate. They did special chocolates for the group with logos stamped on them, such attention to detail. They are a family run business, but they supply a bunch of 2 and 3 star restaurants throughout France, so they’re obviously doing it well!”
Dinner at Chez le Per’ Gras in Grenoble
“It was a spectacular way to get to the restaurant for dinner, you had to take a cable car there, which was interesting for me as I’m not good with heights! You were able to wander round the mountain, the views were incredible. For dinner I had fois gras to start and stone bass for main, the French do starter main cheese then dessert. It was a really nice dining experience, but the view was the star of the show. To see the city lit up will stay with me for life.”
Tour of Athanor factory and experience of buying a bespoke suite
“Restaurant Andrew Fairlie worked with Athanor about 16 years ago, it’s an incredible piece of kit, so meeting them was a highlight. They showed us a bespoke buyers demo as they would run through with a potential customer. It is absolutely made to measure. They come to your kitchen, film your service, and design a stove that works for you. It’s measured to the mm that you need, giving you all the things you do need, but nothing unnecessary for you, so no wasted space. It’s a long buying process to make sure it’s right, but the attention to detail was incredible, the craftsmanship, the customer care was second to none. A very knowledgeable bunch of people who care about what they are doing. This was my favourite part of the trip, learning about the product and everything that goes into it. I didn’t know much about them before, the care aspect to their work, the passion they had, it really meant a lot to them, it was fascinating and really made an impression on me. They spent a lot of time with us, asking about careers and goals, fantastic contacts to have.”
Lunch at Brasserie George, Lyon
“Our final lunch was pretty incredible too, the restaurant does 1200 covers per service which is insane, it was massive. The staff never seemed stressed, they were all passionate about what they do, it felt very different to the UK! We had a special menu for our group, good French cooking, the classics, they made beef tartare in front of you. After lunch we got a tour of the place, I was surprised how small the kitchen was for feeding so many people. We got to go down into the cellars, see the food and wine, so much stock, but it was very organised, I guess it has to be to feed so many guests!”
The prizes for the Andrew Fairlie Scholarship are meant to be educational, to help with the chef’s knowledge and expertise, and it sounds like this definitely did that! To learn from suppliers and producers, enjoy new dining experiences and see other kitchens, all helps a chef’s personal development.
Eddie said: “This really was a fantastic experience, thank you very much to Grande Cuisine for organising this and for allowing me to join the group!”
SEPTEMBER 2023
Dream Stage
Darren Lives out a Dream at Restaurant Andrew Fairlie
City of Glasgow College lecturer Darren Seggie spent his Easter holidays working hard, enjoying his first Andrew Fairlie Scholarship prize! And it was worth it. He said: “Wow, what a week! This could easily be described as the best week of my career. Thank you to HIT Scotland and Restaurant Andrew Fairlie for giving me the opportunity to live out a dream I have had for 15 or so years.
“Thank you to Stephen McLaughlin and Russell Plowman for truly allowing me an all access view into what they do, they let me do and see things I could have never imagined, a really special gift.
“I cannot express in words my respect and admiration for everyone that works in Restaurant Andrew Fairlie, every single one of them were so welcoming to me and the level of professionalism, drive and respect they have for one another, the food they work with and the service they offer is inspirational.
“I believe everyone who can should see the level at which the staff operates because it is honestly not something that can be done justice with words. Every night they conduct a symphony of perfection with their food, drinks and hospitality.
“I will take so much from my week, it has improved me as a chef and a man and I will look to pass some of that on to my students so more people can benefit from my experience. Thank you!”
Restaurant Andrew Fairlie Head Chef Stephen McLaughlin said: “Darren was a joy to have onboard with us for a full working week… and it really was a full-on working week for him! He really embraced the opportunity and maxed out every minute of his time to absorb, observe and learn as much as he could.”
We asked Darren what he got up to during the week.
How was the experience?
The experience could probably be best described as inspirational and without exaggeration, life changing. I am so thankful to HIT Scotland and everyone at Restaurant Andrew Fairlie for everything I was fortunate to experience. Chef Stephen and the whole team were so welcoming and their level of professionalism, attention to detail and attitude is something truly special to see and be a part of for the short period I was there.
From the moment I arrived, Chef really made the effort to get to know me, make me feel at ease and establish what I was looking to achieve for the week, and he and his team went over and above to accommodate this, which they really did not have to do.
What did you get to do?
I really got to do a bit of everything, no restricted access. I worked on every section in the kitchen, I got to visit the Secret Garden and there was really nothing that was off limits, I was even allowed to work on the preparation and by the end of the week serving of the signature Smoked Lobster. In the evening I was allowed to work the pass with Chef Stephen and Russell, with more responsibility as the week went on which culminated in me calling a check on for the team during my final service - a la carte - 1 beef, 1 crab followed by 2 venison.
I got to do things through the week that I believe no stagee in the country gets to.
Anything that surprised you, or was unexpected?
I don't think there was anything really that was unexpected as such, I already had an expectation of the highest standards but I would say the attention to detail on things I would have never thought of has stuck with me. Things that people who do not work in a kitchen would never understand like the way food containers are clingfilmed for example. Most chefs follow the same approach when they do this, but not there. They take extra steps to ensure maximum tidiness and organisation and if it’s not right, then it gets done again. If chefs are willing to put this much attention into the storage of your food then you can only imagine the attention and respect they give to cooking and serving your meal.
Another real standout for me would be in the service, both in the kitchen and front of house. Although I have named them separately, they are very much one team in every sense of the term. The way the kitchen calls and coordinates food orders is very unique and everyone knows their role and timings, whether they be in the kitchen or the restaurant. The result is a perfectly synchronised performance every night resulting in absolute consistency.
What was the highlight?
It is quite difficult to pick out just one thing as a highlight but there are a few that stand out above the rest. Firstly I had a one to one sauce making masterclass with Chef Russell which was very special. The sauces he talked me through, the time he took to explain things in great detail and the flavours he managed to achieve is something I can use every day in my teaching. The Vanilla Turbot Veloute he made can only be described as special.
Secondly, having the chance to plate the signature smoked lobster dish was something I did not expect to be able to do. I understand how important that dish is to the Restaurant and Andrew's legacy and I have the utmost respect for it. To have the chance to serve that to diners was incredible.
Finally, being allowed to call a check on during my last service. This really caught me off guard and I never expected it. I have been calling checks on in kitchens for years but obviously this was different. All of a sudden you question your cadence, how you pronounce words, how loud you call, if you can read and all sorts of other madness, but it was a real honour.
It's been a wee while since you worked in a professional kitchen, how was it being back?
It has been a few years now since I spent a sustained amount of time in a kitchen and certainly never to this level. I would say however, one thing I have learned about myself during the week is that I am definitely a better chef now that I was the last time I worked full time in a restaurant! In my job I really have to have an in depth understanding of the skills, techniques and ingredients I work with to be able to explain them fully and think of really any possible scenario that could go wrong so I can explain “why” to students if they make mistakes. So I think if I had this opportunity before I began teaching, I would not be as well equipped to adapt to it and handle it as well as I feel I did. Feeling the buzz of service was great again and being part of a kitchen team is a unique and special thing, so it was great to dive back in again.
How can you use this experience with your students at the college?
There are very obvious things that I can mention like working to the highest of standards at all points, professionalism, enthusiasm, skills and techniques and respect for ingredients. However, I think my biggest take away would be the way Chef Stephen took me on board and how he manages his team. I really see how he and his chefs get the very best out of each other, continually work on improvement and support one another. These are all things I look to do with my students everyday, so whether it be the way guidance is handled or how skills and techniques are described, observing this will undoubtedly make me a better teacher to my students.
MAY 2024
Emma-Rose spends a week at Restaurant Andrew Fairlie
At the end of last year we announced our first ever Andrew Fairlie Scholarship winners, Joe Harte and Emma-Rose Milligan. We hoped they would spend 2020 enjoying some fabulous culinary learning experiences around the world as their prize, but little did we know what 2020 had in store for us all!
We were all delighted that Emma-Rose managed to join the team at Restaurant Andrew Fairlie for a week, and she had a fantastic time on her stage.
Head Chef Stephen McLaughlin said: “I thought it was key that Emma-Rose had access to all areas of the kitchen and to everybody in the team when she was here, as it was important she understood the link between the kitchen and front of house. At Restaurant Andrew Fairlie everyone is part of a team, and everyone has a part to play, no matter how small. We wanted Emma-Rose to feel part of our team from the get go, so of course we gave her an Andrew Fairlie uniform on her first day so she looked the part!”
Each day she was working on a different section with a different chef, giving her one-to-one time with Stephen and all the senior chefs. Emma-Rose said: “I got to make lots of things and do lots of prep for service, and I spent more time on pastry, which in truth is my weakest section, but I loved it. I got to learn new techniques and see these beautiful desserts. I made the chocolate tuiles, moelleux and ganache. On the larder I got to see how the starters were made, and the famous Andrew Fairlie lobster.”
Stephen said: “Well sell lots of our degustation menu, so we got Emma-Rose involved in the lamb main, and plating 3 of the courses. She was responsible for tasting, and had to work quickly, under our supervision. We’re specific about how things look, so very high attention to detail is needed, which can be quite challenging for some chefs. Emma-Rose has a thirst for learning, she was interested in what we were doing and why, she has a good thought process and she applies herself well, it was a step up for her, but she did a great job.”
Every night for service she worked with Stephen on the hot plate, responsible for tasting and putting food on the plate, under his watchful eye. Emma-Rose said: “Being on the pass with Chef Stephen and sending food to the customers was nerve wracking at first because it’s a 2 Michelin star kitchen! But it was amazing to watch everyone working in harmony together and see each element on the plates – I also got to taste a lot of stuff and my mouth has now been spoiled!”
So how did she enjoy working in a 2 Michelin star kitchen? She said: “It was an amazing experience, very different to the places I have worked before, everyone was in sync together, and it was the most organised place I have ever been. Every single person I met – I could tell that they loved their job and were very passionate about it. There is a lot more focus on the very fine details and doing one job at a time – I wasn’t used to that, I normally have lots of things on at once. I enjoyed doing everything, but I have to say it was very therapeutic and satisfying to make the chocolate tuiles!”
Stephen loved having her join the team. He said: “I think it was a good experience for Emma-Rose, it cemented with her that she can achieve something if she is committed, passionate and enthusiastic. She is an honest, likeable girl, and struck up a good report with the team. I have no doubt that she will embrace any opportunity she gets and take the bull by the horns, and I think in time she will become a good leader in the kitchen.
“It was also good for me too. She was the first Andrew Fairlie scholar to come for a placement, so it wasn’t just pressure on her, but on me for being one of the judges who chose her! Chef Andrew passed on his knowledge to me, and now it’s my turn to pass on knowledge to the Andrew Fairlie scholars, who we hope will continue with that tradition and share their expertise with others. I think Emma-Rose will be great at that.”
So would she recommend other chefs apply for this opportunity? Emma-Rose said: “Definitely! Everyone should try for this scholarship, it completely opens your eyes to what’s possible, and you get to see and taste some amazing food. I also want to thank the team for being so welcoming to me, and taking time to show me the menu.”
Stephen is looking forward to seeing what this year’s scholarship brings. He said: “It was exciting to start this scholarship last year, and I hope to see applications from chefs from all over Scotland, keen to learn and grow.”
NOVEMBER 2020
Cooking with the stars
Cooking with the stars: Andrew Fairlie Scholar's 3 Michelin star experience
The Andrew Fairlie Scholarship is designed to give winners experience within renowned culinary establishments, enable them to grow their knowledge, and be inspired to be the best they can be. What better place to do this than in a three Michelin star restaurant?
We were thrilled to send one of our first Andrew Fairlie Scholarship winners to London for a week. Emma-Rose Milligan, currently a Commis Chef at Restaurant Andrew Fairlie, experienced working at Core, the debut restaurant of Clare Smyth, the first British female chef to win three Michelin stars.
Emma-Rose got to see first-hand what makes Core three Michelin star-worthy. This coveted rating is the highest that the Michelin Guide awards to restaurants it believes provide ‘exceptional cuisine, worth a journey’.
Emma-Rose visited Core in April 2022 and said:
“My experience was phenomenal; my week flew by! I was welcomed into the team and made to feel at ease immediately. Clare Smyth was such a lovely humble person and easy to talk to and laugh with, and the head chef Jonny Bone is such an amazing guy, both are inspirational.
“To be honest, I thought I wouldn’t get to do much as the chefs there are highly experienced, but I got to help on the prep for the classic menu items which was very cool to see behind the scenes.”
Emma-Rose revealed that this friendly environment was a welcome surprise:
“I don’t know what I expected, but it wasn’t how I imagined! Everyone was friendly and laughing, enjoying work, but very serious about what they do, and they seem to push to get better every day.”
Consistency is key for Michelin star restaurants. Precision is everything, both in the cooking process and plating up. Emma experienced this first-hand, using tools like tweezers to ensure everything was perfectly presented.
“I’m privileged to be working at Restaurant Andrew Fairlie just now, after doing my stage there I applied to work with them, and was delighted to be given the opportunity. Both [Core and Andrew Fairlie] want the produce to speak for itself and both restaurants have such passion for food and history and everything about it.”
One thing Emma-Rose was impressed by during her work experience at Core was the immense care and knowledge of the entire team, saying:
“Core has an emphasis on natural, sustainable food, sourced from the UK’s most dedicated farmers and food producers. Each chef knows the story of every single dish, they know all the producers by name and the conditions they work in.
“I think what makes Core stand out are these strong values, their drive to push every day, and how they treat every guest with care and respect – as they do with their food, too.”
The highlight of Emma-Rose's work experience at Core was “getting to try some once in a lifetime food! I don’t think there was anything I didn’t try. The food looked and tasted amazing. I’d like to thank everyone at Core and the Andrew Fairlie Scholarship for this amazing experience, and for opening my eyes to a different world.”
Clare Smyth enjoyed having Emma-Rose's enthusiasm in the kitchen, commenting:
‘It was brilliant to have Emma-Rose in the kitchen at Core, she was a really enthusiastic, bright young talent. Can’t wait to see how her career progresses. She fitted in very well with the whole team here and she is welcome back to Core at any time.’
Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, knows this real-life experience is vital for scholars: “Working in a Michelin-star environment is a priceless experience for Andrew Fairlie Scholars.
“Mirroring Andrew’s own experience as a winner of the Roux Scholarship, we know how valuable it is for young chefs to learn from those who have created such high-quality dining experiences.”
APRIL 2022
