Andrew Fairlie Scholarship Finalists 2020/21
The finalists have been announced for the 2020/21 Andrew Fairlie Scholarship!
Spearheaded by HIT Scotland and supported by the First Minister, Scottish Government and The Gleneagles Hotel, the scholarship was first launched in February 2019 in recognition of Andrew Fairlie’s significant and lasting contribution to the hospitality industry.
The scholarship will recognise two outstanding individuals who are forging ahead with their culinary career and working in Scotland.
Last year, the scholarships were awarded to Emma-Rose Milligan, 24, from Kilmarnock, and Joseph Harte, 24, from South Queensferry.
The final stage of the competition will take place at Gleneagles, where each of the finalists’ skills will be put to the ultimate test before the winners are announced. The Finals Day date has been postponed due to Covid-19, but will take place later in 2021 when it is safe to do so.
The chosen winners will gain industry-wide recognition as Andrew Fairlie Scholars and experience once-in-a-lifetime opportunities such as a practical stage in an international kitchen, and at Michelin star restaurants Restaurant Andrew Fairlie at Gleneagles and Core by Clare Smyth.
The aspiring Scottish chefs in the running for the ‘ultimate scholarship’ are
“This has been an extraordinary year - a year like no other for us all! It is a period of time when it could have been easy for many chefs to have lost focus and allowed self-discipline and their skills to have slipped - all of course understandably so. I am thrilled to have selected six chefs from our many applications for the Andrew Fairlie Scholarship Finals Day. Each have all shown in their applications a fine sense of drive and an unwavering commitment to themselves to develop, learn and rise to challenges in front of them. We have returning finalists from last year’s Scholarship who I hope and also do expect to have grown and learned from their experience. As well as this they will have been able to share their experience with aspiring and future applying chefs. This is of course part of the essence and privilege that comes with the importance of being part of the Andrew Fairlie Scholarship journey. Being ‘match fit’ will be key for Finals Day. I am looking forward to seeing and hearing how our Finalists have been keeping their minds sharp and their knives keen during what has been odd and difficult times, when they perhaps wouldn’t have had as much time behind their stoves as they would have wished.”
“It has been an amazing experience being involved with this scholarship. Having my culinary skills tested in front of some of the UK’s best chefs was nerve wracking, but a good learning experience for me, and I was so happy to win. Unfortunately, Covid-19 has meant Joe and I haven’t yet been able to travel to take part in our placements in London and abroad, but I had an amazing experience at Restaurant Andrew Fairlie, it was fantastic to be part of the great team working in harmony to produce exceptional food, and I learned a lot. Good luck to this year’s finalists”
“The Scottish Government is again proud to be supporting this fantastic Scholarship in honour of Andrew Fairlie. In his life and career Andrew did so much excellent work to inspire the next generation of ambitious, talented chefs in Scotland. It is great to see so many young, up and coming chefs, aiming to benefit from the Scholarship. I would like to congratulate each of the finalists who have already done remarkably well and wish them all the best in the final stage of selection and beyond.”
Meet the Finalists - Spud Henderson
Chef de Partie, Craig Millar @ 16 West End
Where are you originally from?
I'm originally from Kirkcaldy, and I work at Craig Millar @ 16 West End in St Monan’s in Fife.
What inspired you to apply for the scholarship?
To be able to work with some of the best chefs in the world, gaining valuable skills that I can take with me throughout my future in the industry.
Can you give us a brief description of your career to date?
I started with 3 years at college, and had a job in a pub as a commis. After college I started at Craig's as a commis chef and I have been there for 8 years, having worked my way up to become a Chef de Partie. During my time at Craig's I focused on the Game Chef of the Year competition. It has taken 5 years of entering but I finally achieved a win in 2020. Now I'm trying new dishes at home waiting to be able to go back to work.
What does it mean to you to have been shortlisted for the finals of the scholarship?
It takes me one step closer to being able to learn from some of the best in the industry. And I am determined to prove that I deserve this opportunity.
Growing up, did you always want to be a chef?
Yes! I always loved being in the kitchen and learned from my Mum and my Gran. I was 11 years old when I met my current mentor Craig who inspired me to take this career path.
What do you love about working as a chef?
I just love cooking, it makes me happy. And the pleasure I get seeing people enjoy my food.
What is your favourite Scottish ingredient to work with? And why?
I love working with Venison. I find the butchery relaxing, I just focus on what I'm doing and love it. You can do so much with it as well, and it's full of flavour.
How has Covid-19 impacted you and your career, and how have you overcome this? What have you been doing during lockdown to keep your skills and knowledge fresh?
It's been hard not being in a professional kitchen doing what I love most. To overcome this, I started a Friday cook club online to share my knowledge and skills and some of my favourite recipes with friends and family.
Meet the Finalists - Ryan McCutcheon
Chef Patron, Achray House Restaurant
Where are you from originally?
I’m from Stranraer.
What inspired you to apply for the scholarship?
I applied for the Scholarship again as I wanted to go back and challenge myself and put myself under pressure. I admire Chef Andrew’s work and would like to learn more about his ethos and develop myself into a stronger all round Chef.
Can you give us a brief description of your career to date?
I started cooking at the age of 14 in a small hotel, and then spent 4 years training and gained a love and passion for food. At 18 years old I took a Commis position at Gleneagles Hotel and spent 5 years working in all restaurants across the resort. I then moved to Cromlix and Chez Roux as Junior Sous Chef for 18 months and following that I took the opportunity to take a Sous Chef position at Knockinnam Lodge. After 6 months I was offered a role as Sous Chef which after a brief period became Head Chef at Greywalls Hotel and Chez Roux where I spent a little over 3 years. In February 2020 I took a Head Chef position at Achray House where I am now Chef Patron.
What does it mean to you to have been shortlisted for the finals of the scholarship?
I was lucky enough to take part in the finals last year which I thoroughly enjoyed. Being surrounded by Industry Leaders, innovative and like-minded people is really inspiring. To have another opportunity to become an Andrew Fairlie Scholar would be a fantastic achievement in my Career.
Growing up, did you always want to be a chef?
Growing up I always wanted to be a Maths Teacher or Accountant, cooking took over both and I never looked back.
What do you love about working as a chef?
The freedom, the creativeness, the energy of a kitchen and the buzz of service. We get to work with great Scottish produce, push and develop ourselves all the time. This year I have been a chef, a takeaway chef, a van driver delivering food boxes and hand delivered leaflets - that’s the beauty of working as a chef. Every day is a school day, and every day is different. There is always something to learn.
What is your favourite Scottish ingredient to work with? And why?
Pork is my favourite ingredient. I like using every part of the animal for different dishes and find the cheek to be my favourite cut from the beast.
How has Covid-19 impacted you and your career, and how have you overcome this?
This has been my first year in a very new role where I soon took over the business rather than just the kitchen. With a lot of new things to learn already, COVID was a game changer. We have adapted the business many times in order to stay afloat and ensure the business survives. We have been opened and closed, a takeaway and a food box company. Personally, I have been working and kept busy, so my days feel pretty much the same, if anything I think COVID has forced me to learn a lot about business quickly. Certainly faster than I thought. I am lucky enough still to be cooking, it’s just service is very different.
What have you been doing during lockdown to keep your skills and knowledge fresh?
I have been working during lockdown, so for me I am still doing the same thing I’ve always done. I am currently trying to further my knowledge in growing our own produce for the hotel in gardens. We are in the process of installing new vegetable beds and a green house.
Meet the Finalists - Peter Meechan
Junior Sous Chef, The Strathearn
Where are you from originally?
I grew up in Falkirk, where I lived with my Mum, Dad, 4 sisters and 2 brothers.
What inspired you to apply for the scholarship?
Last year I was fortunate enough to make it to the Final of the Andrew Fairlie scholarship. I found the whole experience a great opportunity to learn and to test my skills. Andrew Fairlie’s career has inspired my decision to enter the Scholarship. Andrew was a Roux scholar himself and went on to have a huge influence in Scottish hospitality. He inspired so many chefs who worked with him.
Can you give us a brief description of your career to date?
I started my career at 16 years old, I did an ETU training course through Falkirk council which lead onto a Modern Apprenticeship at the Inchyra Hotel in Polmont. I spent 4 years training and worked my way to Junior Sous Chef. I then applied for a position at the Gleneagles Hotel as I wanted to work in a world class establishment. This enabled me to further my skills and work with great produce in a fine dining environment. I have been at Gleneagles for 3 years working and learning with the team in the Strathearn kitchen. I recently received a promotion to Junior Sous Chef.
What does it mean to you to have been shortlisted for the finals of the scholarship?
To be shortlisted for final 6 of the Andrew Fairlie Scholarship for the second time is a major achievement for my career. I learned so much about myself in the first final. I am determined to do well in the competition and show the judges that I can cook at the highest standard. It is a great honour to be representing Gleneagles and I would love to be the next Andrew Fairlie scholar.
Growing up, did you always want to be a chef?
I have enjoyed cooking from a young age, I used to cook with my Mum and Dad and help with the family meals. I didn’t think about cooking professionally until I was about 15 and finishing school. When I entered my first kitchen at 16 I knew from day one that I loved it and have been obsessed with food and cooking ever since. As a chef everything I do is based around my love for food.
What is your favourite thing about working as a chef?
As a chef I get to do what I love every day. My favourite thing is being part of a great team, I love the camaraderie in the kitchen and the team ethic that it brings. At Gleneagles, with more than one food outlet, there is an opportunity for people to move around and learn different types of cuisine within the hotel. From fine dining in the Strathearn restaurant to the brasserie style in the Birnam, curries and tandoor in the Dormy Club House. There are always new things going on.
What is your favourite Scottish ingredient to work with? And why?
I find it hard to choose between Scottish ingredients because we have so much great produce available on our doorstep, but I would choose venison as my favourite. I really like the depth of flavour of the meat. We use both the loin and the haunch in the restaurant to show it can be cooked different ways. I prefer the Roe deer, it is very tender and has a great flavour, it is a sustainable meat that lives wild and is famous in Scotland.
How has Covid-19 impacted you and your career, and how have you overcome this? What have you been doing during lockdown to keep your skills and knowledge fresh?
Due to Covid-19 we had to close the hotel back in March 2020. In July, the hotel reopened again for a few months but then had to close again in November. The Dormy club house was able to remain open to guests from the council area and golf was still on for leisure purposes from November up until Christmas day. During that time, I got the chance to work with the tandoor chefs and the tandoor ovens, learning all about curries, spices, and marination and how to cook in the tandoor ovens. Since then, I have been cooking with spices at home making different types of curries. I have been baking bread fresh at home and I am trying to get it mastered. I have spent a lot more time reading recipe books and that is keeping my knowledge fresh for when we can finally reopen the hotel.
Meet the Finalists - Amy Stephenson
Chef de Partie, The Torridon
Where are you from originally?
I was born in a small town in the south of England near Bedford but I spent my teenage years in West Yorkshire, and that’s where I’d call home.
What inspired you to apply for the scholarship?
The owners of The Torridon, in particular Rohaise, suggested I apply. Rohaise always encourages staff to further themselves both within their career and as people. I would never have applied for something like this if she hadn’t pushed me and if I didn’t have the support of a fantastic head chef who is keen to see me develop, but after researching it and seeing what it has to offer, I’m really excited to be in the final now and proud to be representing the hotel and what we do.
Can you give us a brief description of your career to date?
My first serious kitchen job was an apprenticeship at Adam Reid at The French in Manchester, I learnt a lot there and left as CDP eventually. Since then, I’ve worked in a few other places but where I am now is the next real step forward in my career.
What does it mean to you to have been shortlisted for the finals of the scholarship?
I’m very thankful to have been given the opportunity to test my skills and knowledge, and be in with a shot of stageing at some fantastic places. I’m proud to be representing The Torridon as a finalist.
Growing up, did you always want to be a chef?
I never thought I would be a chef until high school. I always wanted to go to university and do something academic, until I started a weekend job as a kitchen porter in the local pub. It wasn’t what I’d call a “gastropub” but the food there was really good and the kitchen began to feel like home to me. Doing my work experience there I learnt a lot from the chef, I could see how passionate he was and after he leant me some cookery books I found I had that same passion too. That’s when I decided I wanted to be a cook.
What is your favourite Scottish ingredient to work with? And why?
Fish. The Scottish seas provide world-class seafood and shellfish that’s really inspiring to work with. It helps that we have great fish suppliers too who we keep in contact with to find out what the best fish that day is.
How has Covid-19 impacted you and your career, and how have you overcome this? What have you been doing during lockdown to keep your skills and knowledge fresh?
During the first lockdown some animals from our farm (a few cows and four pigs) were sent to slaughter – it was really interesting learning how to butcher down a whole animal, and nice to be able to take time over doing it properly. I wouldn’t say coronavirus has impacted me negatively in the short term but in the long term I think there will be a very detrimental impact on the hospitality industry as a whole, and I can’t say what that means for my career yet but it definitely won’t help.
What do you love about working as a chef?
I love the feeling of accomplishment after a day of mise en place, the satisfaction after a good service, and the rush during a busy one! When everyone in the kitchen team is working in harmony (with the front of house too) it’s a great feeling.
Meet the Finalists - Josh Wilkinson
Senior Chef de Partie, Isle of Eriska Hotel
Where are you from originally?
I’m from Bathgate, West Lothian, and moved to the Stirling area for college /work at 19.
What inspired you to apply for the scholarship?
A desire to improve myself, and winning this scholarship brings with it great opportunities to do that.
Can you give us a brief description of your career to date?
I was keen on cooking from a young age. I worked as a dishwasher in a tapas restaurant on the weekends during high school, and achieved an A in HND Professional Cookery. My career as a chef started as a Commis chef at Gleneagles, then I moved to Cromlix as Chef de Partie, and I’m currently at the Isle of Eriska Hotel where I am now Senior Chef de Partie. The team have been really happy to have kept our Michelin star during covid times.
What does it mean to you to have been shortlisted for the finals of the scholarship?
I’m really excited to be given a chance to prove myself among other talented chefs.
Growing up, did you always want to be a chef?
From a young age I’ve always been interested in cooking. As I grew older it snowballed into a passion that I wanted to pursue. I couldn’t imagine a job that didn’t involve food.
What do you love about working as a chef?
Being able to constantly try new food, ingredients and ideas. I also love being able to take ingredients from the wild, then prepare and cook them for guests. There’s something really enjoyable about being involved in the process from start to finish.
What is your favourite Scottish ingredient to work with? And why?
Mushrooms. Over the last few years I’ve become a keen forager. Understanding them has allowed me to identify their different flavours and textures. So many different species can bring different things to a dish. From this I was able to develop an interest in fermentation as a way of preserving mushrooms.
How has Covid-19 impacted you and your career, and how have you overcome this? What have you been doing during lockdown to keep your skills and knowledge fresh?
February last year I headed to London with a stage lined up, hoping to start off my career in London. Unfortunately Covid-19 had other plans. I was back in Scotland by the end of March. As lockdown ended I worked for free at my old work (Cromlix) to start honing my skills again before heading back to London. Unfortunately, it just didn’t seem safe with covid-19 still in high numbers down south. Thankfully I was put in touch with Andy Turnbull at Eriska and I managed to secure a job there. With similar interests in cooking techniques it really was a blessing in disguise to be offered a job here.