Andrew Fairlie Scholarship Finalists 2024
The finalists have been announced for the 2024 Andrew Fairlie Scholarship!
Taking place on the 27 November 2024, the final will see the five shortlisted applicants compete for the chance to become the recipient of the illustrious Andrew Fairlie Scholarship - a once-in-a-lifetime culinary experience.
The Andrew Fairlie Scholarship is a prestigious educational opportunity for chefs seeking first-hand experience within some of the world's most acclaimed culinary establishments. It offers the ultimate education for up-and-coming chefs to harness their skills and refine their technique.
Launched in 2019, the scholarship initiative was spearheaded by the late Andrew Fairlie, a prominent figure in Scotland’s culinary scene. The scholarship is offered in partnership with HIT Scotland, an industry charity with which Andrew was closely connected. Now in its fifth year, the Andrew Fairlie Scholarship is supported by HIT Scotland, Restaurant Andrew Fairlie, Perth College UHI and The Gleneagles Hotel.
The five skilled chefs vying for this unparalleled culinary experience are
On Wednesday 27 November, Perth College UHI will host the skills test and judging portion of the day, with the winner’s announcement being made at Gleneagles. For the fifth Andrew Fairlie Scholarship final, those shortlisted have been challenged to create an autumnal sharing dish for four made from a short saddle of Scotch lamb, with a spinach garnish, creamed polenta and a sauce
An all-star panel of the country’s finest chefs will judge the 2024 competition. Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, will be joined by fellow 2 Michelin starred Chef Patrons, Tom Kerridge of the Hand and Flowers and Sat Bains, Chef Patron at Restaurant Sat Bains. Gary Maclean, the Winner of MasterChef The Professionals and National Chef of Scotland, will also judge the candidates on their performance.
The winner of this year’s Scholarship will be taken on an incredible 2-day educational trip to France with Grande Cuisine and gain hands-on experience at the 2-Michelin star Restaurant Andrew Fairlie at Gleneagles. The scholar will undertake a stage at the 3-Michelin star Core by Clare Smyth in Lond
“The remarkable legacy of Andrew Fairlie continues with the fifth annual Scholarship. This is a truly remarkable opportunity for up-and-coming Scottish culinary talent and a gateway to unrivalled industry opportunities that will strengthen their personal and professional development.
We were delighted by the quantity of applications this year from all around Scotland, which made it very difficult to choose the final five. The finalists should be prepared to pull out all the stops to impress our judges and be in for a chance of claiming the prizes. Wishing them all the best of luck for the 27 of November!”
“The finalists have shown that they truly understand the brief and have put a lot of thought and care into their applications, providing clean, simple and concise recipes. Every single one sounds delicious and a potential winner, and we can’t wait to taste them. I could feel their passion and see their craft shining through, so I can tell it will be really difficult for the judges to separate them, hopefully everyone cooks to their full potential on Finals day!”
Meet the Finalists - Allan MacDonald
Breakfast Chef de Partie, The Balmoral
Where are you from originally, where did you grow up and where do you live now?
I grew up as a child in north Glasgow, Aberdeenshire and Brisbane Australia before moving to Deeside Aberdeen to finish school, then moving to Aberdeen city to finish my studies. I now currently live in Edinburgh as I feel like the food culture here is more exciting than Aberdeen!
What inspired you to apply for the scholarship?
My head chef and my executive chef were pushing my to apply for this scholarship, which I have much appreciation for.
Have you always wanted to be a chef, what made you choose this career?
Growing up I have always had an interest and passion for food, whether it was eating it or making it, I have always been interested in it. I pursued this in secondary school, starting it when I could and choosing it as a lesson until I finished school, and then I chose to do 3 years of professional cookery at North East Scotland College.
What do you love about working as a chef?
There isn’t anything I dislike about what I do! I love the rush of a service, getting to know the people I work with, learning and developing not only as a chef but as a person. I’m very thankful that I do my hobby as a career.
What is your favourite ingredient to work with and why?
My favourite ingredient to work with is probably tomatoes. I used to grow them a lot when I had a garden to work on, so I like to use them fresh. I like to roast, grill or even eat them plain with a touch of salt, peeper and olive oil.
What are your hopes for your future career as a chef?
Like many chefs or people who work in hospitality I wish to own my own restaurant/bistro or cafe, but what type of food I will serve I’m yet to figure out!
Meet the Finalists - Andrew Clark
Head Chef, Entier
Where are you from originally, where did you grow up and where do you live now?
I am originally from Aberdeen, I grew up in a small costal town called Newburgh with my older brother and twin sister. I now live in Bridge of Don Aberdeen with my fiancé Katie and our dog Buster.
What inspired you to apply for the scholarship?
My mentor Orry Shand inspired me to apply for this scholarship as he is always pushing me to learn, progress and become the best version of myself.
Have you always wanted to be a chef, what made you choose this career?
Yes, I have always wanted to be a chef from a young age, I can remember watching Ready Steady Cook after school and loved the creativity from the chefs. I was never one to sit still, so having a hands on job like a chef was always going to be my preferred choice. My first job in a kitchen was a kitchen porter and I would always come in 1 hour earlier to help the chefs prep before my shift started, this is where my passion for becoming a chef grew.
What do you love about working as a chef?
What I love most is the camaraderie in the kitchen, everyone striving for the same end goal and supporting each other. I love creating dishes for people, making memorable experiences, there is no greater feeling than someone enjoying a dish that I have developed.
What is your favourite ingredient to work with and why?
My favourite ingredient to work with is fish, Hand dived Orkney Scallops and Halibut are 2 of my favourites. I feel fish is very versatile as it can be cooked in many ways, poaching, steaming, pan searing and basting with butter or simply cured and served raw allowing the ingredients to shine. Growing up a stone’s throw away from the Peterhead Fish Market, Europe’s biggest Fishing Port, it is very accessible to get your hands on fresh fish straight off the boat on a daily basis.
What are your hopes for your future career as a chef?
My hopes for the future are to widen my knowledge, refine my skills and pass these on to the future generation. I would like to continue to challenge myself and compete at the highest level against other top chefs.
Meet the Finalists - Marcin Borek
Chef de Partie, Fingal
Where are you from originally, where did you grow up and where do you live now?
I was born in the South-East area of Poland in Rzeszów City. For the last 8 years I have been living in Edinburgh, Scotland.
What inspired you to apply for the scholarship?
I love cooking and learning new skills, new methods and to acquire even more culinary knowledge. More importantly I love a challenge and constantly try to push myself further, applying for this scholarship is an example of that.
Have you always wanted to be a chef, what made you choose this career?
From a very young age I spent a lot of time with my mother to help her in preparation of all kind of dishes for our family, from fresh pasta dishes to big family gatherings around the table. From those days I decided to become a Chef, and I chose culinary school which I successfully passed. The fast-paced environment of a professional kitchen drew me in, it’s exciting.
What do you love about working as a chef?
It’s the whole package - the organisation, creativity, pressure and excitement..
What is your favourite ingredient to work with and why?
When I was child, I spent time with my parents where we foraged mushrooms in the forest, grew vegetables and fruits on our farm. We made preserves, pickles and traditional fermented items like sauerkraut and beetroot for during the winters. Making all those preserves, pickles and fermented foods lit the spark in me to become a chef.
What are your hopes for your future career as a chef?
Progression, like most of us, but not only in the hierarchy but more importantly through all the various sections, it’s a must to learn them all. I want to work in the best restaurants alongside the best chefs and learn from them to become the best I can be.
Meet the Finalists - Michael Sutherland
Senior Chef de Partie, Gleneagles
Where are you from originally, where did you grow up and where do you live now?
I grew up on a small island on the west coast called Cumbrae in a town called Millport. I now live in Blackford with my girlfriend Finola and our daughter Isla.
What inspired you to apply for the scholarship?
I've been looking to take part in a competition for a while now but and hadn't found one that felt right. When the brief for this year's scholarship was released both my executive sous Richard Dalgleish and my head chef Callum Roberts said that I should definitely apply.
Have you always wanted to be a chef, what made you choose this career?
I originally trained as a marine engineer and didn't start working as a chef until I was in my early 20s. I grew up in and around hospitality, with my dad being a chef and my mum opening a restaurant when I was a teenager, so I think it was always something I was bound to do.
What do you love about working as a chef?
What I love about kitchens and working as a chef is the buzz and energy. That 30 minutes before a busy service when everyone is focused, checking mise en place and setting up sections is almost addictive. I love the teaching side of the kitchen as well, both from learning from other people and also getting to pass that knowledge forward onto the chefs just coming into the kitchen and starting out their careers.
What is your favourite ingredient to work with and why?
Potatoes would probably be one of my favourite ingredients. From one ingredient there are countless dishes and ways to prepare it, nothing really beats a perfect roast potato. Fish would be one of my other favourites to cook with. I like the focus you need to cook with it since no two pieces cook quite the same.
What are your hopes for your future career as a chef?
For my future career I want to continue to develop my skills and techniques and learn as much as I can. Passing this knowledge onto the next generation of chefs is something that is also very important to me.
Meet the Finalists - Patryk Kasperek
Chef de Partie, Fingal
Where are you from originally, where did you grow up and where do you live now?
I am originally from Poland and grew up in a small town called Starogard Gdanski in the South of Poland, I currently live in Edinburgh.
What inspired you to apply for the scholarship?
I love cooking and the experience of the scholarship will help to increase my confidence, cooking skills and social networking with likeminded people. Also, I want to progress and push myself to be a great chef, so this scholarship is a pathway to working in Michelin starred kitchens.
Have you always wanted to be a chef, what made you choose this career?
Yes, I always wanted to be a chef since I was a child. My family has an orchard and a vegetable small holding. My grandparents and parents always looked after the small holding where we grew seasonal vegetables for our family. My childhood memories around this are full of joy and love for fresh produce. I have very fond memories of my childhood picking peapods, opening them straightaway with my fingers and eating the sweet peas, or eating strawberries or tomatoes from the plant, quite often getting in trouble for doing so!
Cooking was a part of life, my grandmother was a chef, when I started as a kitchen steward when I first arrived in Scotland it felt natural to move into a Commis role when the position arose.
What do you love about working as a chef?
Working as chef brings many challenges and variety to my day which I enjoy, our kitchen is continuously evolving which keeps me alert, disciplined and focused. Being tenacious, focusing on the execution of dishes and their components, and striving for perfection brings great fulfilment.
What is your favourite ingredient to work with and why?
Because of my upbringing in Poland, around the fresh seasonal fruit and vegetables I would say that those are my favourite ingredients. I admire Chefs like Alain Prassard and Mauro Collagreco for the way they cook and treat vegetables.
What are your hopes for your future career as a chef?
I want to keep progressing, developing my skills to be a great chef. My goal is to work with the very best chefs and in the very best kitchens to learn and develop my professional career as a chef.