Tag: chefs

Edinburgh College wins national cooking challenge

Winners of Annual Scottish Chefs Nespresso Professional Student Coffee Challenge revealed

Scottish Chefs, Scotland’s official National Organisation for all chefs in Scotland and member of The World Association of Chefs Societies, has once again teamed up with Nespresso Professional for the student coffee challenge to help find the next generation of culinary stars.

The winning team from Edinburgh College, Milton Campus each received an invite to Scottish Chefs 30th anniversary celebration lunch where they met Andy Cuthbert, World Chefs newly elected President, and were presented with a Nespresso M100 coffee machine for their college.

This year, Scottish Chefs will also release a special anniversary cookbook as it celebrates its 30th year, where the winning recipes will also be included.

Teams were made up of three students, all in full time catering and hospitality college courses, and were given two hours to produce an afternoon tea selection alongside Nespresso coffee.

The judging panel of Joe Queen, Chair of The Scottish Chefs Culinary Committee, Kevin MacGillivray Chief Executive of Scottish Chefs & International World Chefs Accredited Judge, Derek Johnston, the first winner of BBC’s Masterchef: The Professionals and Gary Shanks, Nespresso Account Manager for the East of Scotland were looking for a well-presented table and a front-of-house server demonstrating effective communication and interaction skills with guests.

For the chefs, they sought a display of both modern and traditional cooking methods that showcased a variety of skills, as well as adherence to hygienic working practices.

The winning menu from Jenny MacLeod, Eileen Ingle and Emilia Lawandowska was made up of Leek, Mushroom & Gruyere Tart, Coffee Chicken Pie, Apple & Coffee Meringue Tart and Coffee & Chocolate Choux au Caquelon.

The judges commented on how each element of their afternoon tea was well cooked and was full of flavour which highlighted the coffee and various technical skills which ultimately made the team from Edinburgh College, Milton Campus victorious.

Gary Shanks, Nespresso Account Manager for the East of Scotland, said: “It was a privilege to once again support this competition, and help support the next generation of culinary superstars.

“It was inspiring to see the skills and imagination on display to create incredible menus to complement our coffee. When food is this delicious, being able to offer the best coffee is something we feel extremely passionate about.

“Congratulations to the winners from Edinburgh College, the standard was so high, so they should be incredibly proud of what they have achieved.”

Joe Queen, Chair of The Scottish Chefs Culinary Committee, said: “It was very encouraging to see the interest from colleges throughout Scotland that participated. The support that the young chefs and servers received from their respective college lecturers was fantastic.

And then from the students came the imagination, the innovation and the team work to help produce brilliant Afternoon Teas. Scottish Chefs now hope now that this competition can go from strength to strength and help build up an array of talented youngsters. 

Well done to Edinburgh Milton College campus who also were very worthy winners last year, there must be something in the Edinburgh air! We all look forward to next year.” 

The Scottish Chefs 30th anniversary celebration lunch took place at Murrayfield recognising 30 years of promoting excellence in all areas of the hospitality industry in Scotland. Mairi Gougeon MSP and Cabinet Secretary for Rural Affairs, Land Reform and Islands joined as guest speaker.

Andrew Fairlie Scholarship winners announced

The Hospitality Industry Trust (HIT) Scotland has announced two worthy recipients of the fourth annual Andrew Fairlie Scholarship.

Darren Seggie, 35, Lecturer of Culinary Arts at City of Glasgow College and Rachel Bremner, 34, Commis Pastry Chef at The Balmoral, were the talented chefs who most impressed the expert industry judges.

Positioned as the ultimate scholarship any aspiring chef could receive, the Andrew Fairlie Scholarship is awarded annually to a chef working in Scotland, carrying on the legacy of Andrew Fairlie’s commitment to nurturing culinary talent in Scotland.

The finalists had to prove their worth in a skills test, and were challenged to create a dish with potato as its star ingredient while incorporating Scottish dairy. They had the further challenge of delivering an impressive surprise dish using hand-dived scallops. 

Darren Seggie impressed the judges with his creative potato-based dessert comprising butter gold potato pudding and espuma, sourdough crumble and ice cream and caramel sauce. While Rachel Bremner blew everyone away with her dish – potato and egg yolk ravioli, crispy potato skins and potato espuma. 

The final skills test took place at Perth College UHI with the winners announced afterwards during a ceremony at Gleneagles.

The judging panel included some of the country’s finest chefs, all of whom knew Andrew Fairlie well. The panel was headed up by Stephen McLaughlin, Head Chef at 2 Michelin-starred Restaurant Andrew Fairlie; alongside fellow 2 Michelin-starred chef Sat Bains; 1 Michelin-star Head Chef at Cail Bruich and winner of Great British Menu, Lorna McNee; and Masterchef The Professionals winner and National Chef of Scotland, Gary Maclean.

The winners 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 3-star Core by Clare Smyth in London, an international stage, as well as receiving a bespoke chef’s jacket from Goodfellows. These highly informative experiences will be taken over two years, allowing both talented scholars to develop their learnings over an extended period of time.

The scholarships are offered in partnership with HIT Scotland, an industry charity with which Andrew Fairlie was closely connected. Now in its fourth year, the Andrew Fairlie Scholarship is supported by HIT Scotland, Restaurant Andrew Fairlie, Perth College UHI and The Gleneagles Hotel. 

Stephen McLaughlin, lead judge and head chef at Restaurant Andrew Fairlie, said: “Our five finalists have competed fiercely and fairly today and they have all given it everything to win this year’s Andrew Fairlie Scholarship. Everyone competed with great character and commitment and showed a real respect for one another this afternoon.

“The chefs should all be extremely proud of themselves for getting to the final but must also take great pride in how they handled the pressures of the day and in the fabulous dishes that they all produced. This was a tough one to find just one winner today as everyone cooked so well and all had showed great application in getting this far.

“We had no choice but to award two deserving winners… This year’s winners not only submitted immaculate application packs but followed this through and showcased themselves clearly as the best on the day with clean, precise and creative cookery”. 

David Cochrane, HIT Scotland Chief Executive, added: “It was a true delight to see our group of finalists demonstrate a passion for cooking that Andrew Fairlie would be proud of.

“A huge congratulations goes to Darren and Rachel, who have demonstrated exceptional skill, creativity, and dedication to their craft. They have bright culinary futures ahead!”

Ype van der Schaaf, Sector Manager of Hospitality and Food Studies at Perth College UHI said: “Offering our kitchens and facilities to support HIT Scotland and being part of the Andrew Fairlie Scholarship is very important to us, as he was our well-respected alumnus. 

“Hosting for the third time, we have really enjoyed watching the finalists create their fantastic dishes, they’re at the top of their game and their efforts demonstrate to our students the very top of industry standards. Huge congratulations to the two winners!” 

The 2023 finalists were:

  • Daniel Robb, 27, Chef de Partie at Gleneagles 
  • Rachel Bremner, 34, Commis Pastry Chef at the Balmoral
  • Darren Seggie, 35, Lecturer of Culinary Arts at City of Glasgow College
  • Spud Henderson, 34, Sous Chef at Craig Millar @ 16 West End
  • Rita Varga, 31, Chef de Partie and kitchen departmental trainer at Voco Grand Central Hotel. 

Edinburgh chef is in the running for this year’s Andrew Fairlie Scholarship

Rachel Bremner, Commis Pastry Chef at the Balmoral, is a finalist

The Hospitality Industry Trust (HIT) Scotland is proud to announce five finalists for the fourth annual Andrew Fairlie Scholarship. The event will take place on Wednesday 22nd November 2023. 

Five talented chefs have been shortlisted to compete in a skills test for the chance to become an Andrew Fairlie scholar and take part in once-in-a-lifetime culinary educational experiences. 

Among them is Edinburgh’s Balmoral Commis Pastry Chef Rachel Bremner (above).

The Andrew Fairlie Scholarship is an invaluable opportunity for chefs seeking first-hand experience within some of the world’s most renowned establishments, offering the ultimate education for up-and-coming chefs. 

Launched in 2019, the late Andrew Fairlie was a key figure behind the scholarship initiative. The scholarship is offered in partnership with HIT Scotland, an industry charity with which Andrew was closely connected.

Now in its fourth year, the Andrew Fairlie Scholarship is supported by HIT Scotland, Restaurant Andrew Fairlie, Perth College UHI and The Gleneagles Hotel. 

The five skilled chefs competing for this ‘ultimate scholarship’ are: 

  • Daniel Robb, 27, Chef de Partie at Gleneagles  
  • Rachel Bremner, 34, Commis Pastry Chef at the Balmoral 
  • Darren Seggie, 35, Lecturer of Culinary Arts at City of Glasgow College 
  • Spud Henderson, 34, Sous Chef at Craig Millar @ 16 West End 
  • Rita Varga, 31, Chef de Partie and kitchen departmental trainer at Voco Grand Central Hotel. 

Competition details 

On Wednesday 22 November, Perth College UHI will host the skills test and judging portion of the day, with the winner’s announcement being made at Gleneagles. This year, the finalists have been challenged to create a dish with potato as its star ingredient, as well as incorporating Scottish dairy. 

An all-star panel of the country’s finest chefs will judge the 2023 competition. 

Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, will be joined by fellow 2 Michelin starred Chef Sat Bains, 1 Michelin star Head Chef at Cail Bruich and winner of Great British Menu, Lorna McNee, and Masterchef winner and National Chef of Scotland, Gary Maclean. 

The winner of this year’s Scholarship will be taken on an incredible 2-day educational trip to France with Grand Cuisine, and gain hands-on experience at the 2-Michelin star Restaurant Andrew Fairlie at Gleneagles, the 3-star Core by Clare Smyth in London, an international stage, as well as receiving a bespoke chef’s jacket.

These highly informative experiences will be taken over two years, allowing the scholar to develop their learnings over a period of time. 

David Cochrane, Chief Executive of HIT Scotland, said: “This is a unique opportunity for chefs in Scotland to not only hone their culinary skills but to also carry forward the remarkable legacy of Andrew Fairlie.

“It is a gateway to a world of fantastic industry opportunities that can enhance their careers and personal development.  

“We remain committed to showcasing the exceptional talent in Scotland while continuing to champion Andrew’s incredible legacy. Best of luck to all of our finalists!” 

Stephen McLaughlin, Restaurant Andrew Fairlie Head Chef and lead judge, said: “Our five finalists have earned their rightful place in this year’s Andrew Fairlie Scholarship final.

“I can feel how they have all been inspired by the brief – they have challenged both themselves and the humble potato to be as good as they can be. 

“I often talk about simple things that are brilliantly done and they have all shown their understanding of this in their well thought out recipes. I now look forward to seeing the chefs recreating these dishes on finals day.”

Finalist Darren Seggie commented on being shortlisted: It is an incredible honour for me to have been shortlisted for the Andrew Fairlie Scholarship.

“Andrew Fairlie as a chef, the restaurant and Gleneagles as a whole have always been held in the highest regard to me, it holds a special place in my heart and to be associated with it in any way is a dream come true.”

Finalist Daniel Robb said: “Being shortlisted will give me the chance to showcase my skills and capabilities to the judges and having the opportunity to show my creativity and passion through my dish is something I’m really excited about.

“I’m very excited to be a part of the final and make my family, colleagues and myself proud.”

Finalist Rachel Bremner added: “I am incredibly proud and grateful to be shortlisted. I could not have done this without the support from everyone at the hotel, both past and present.

“I am looking forward to meeting everyone else who was shortlisted and seeing what they came up with in their interpretation of the brief.”

Finalist Rita Varga said: “Being shortlisted for this prestigious scholarship is fantastic. I am happy that I can be part of it because I highly respect the work HIT Scotland does and how they bring hospitality together.

“This is also an opportunity to learn and develop. It makes me feel lucky that I have a chance to show my skills.”

Chef Spud Henderson – speechless!

Aspiring chefs invited to apply to 2023 Andrew Fairlie Scholarship

Eddie Brown winner of the 2022 Andrew Fairlie scholarship. Picture Robert Perry 17th November 2022

Hospitality Industry Trust (HIT) Scotland has announced that the Andrew Fairlie Scholarship is once again open for applications from aspiring chefs working in Scotland.  

An invaluable opportunity for chefs looking to gain first-hand experience within some of the world’s most renowned establishments, the Andrew Fairlie Scholarship provides the ultimate education for up-and-coming chefs. 

Launched in 2019 with the late Andrew Fairlie fronting the initiative, the scholarship is provided in partnership with HIT Scotland, an industry charity Andrew was closely associated with. Now in its fourth year, the Andrew Fairlie Scholarship is supported by HIT Scotland, Restaurant Andrew Fairlie, Perth College UHI and The Gleneagles Hotel. 

Eddie Brown was awarded the scholarship last year, earning him industry-wide recognition as an Andrew Fairlie scholar and a once-in-a-lifetime opportunity to build on his culinary education.  

An all-star panel of the country’s finest chefs will judge the 2023 competition. 

Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, will be joined by fellow 2 Michelin starred Chef Sat Bains, 1 star Head Chef at Cail Bruich and winner of Great British Menu, Lorna McNee, and Masterchef winner and National Chef of Scotland, Gary Maclean.  

The winner of this year’s Scholarship will be taken on a 2-day educational trip to France with Grand Cuisine, and gain hands-on experience at the 2-star Restaurant Andrew Fairlie at Gleneagles, the 3-star Core by Clare Smyth in London, and the 2-star Mélisse in Los Angeles, as well as a bespoke chef’s jacket.

These highly informative experiences will be taken over two years, allowing the scholar to develop their learnings over a period of time. 

Eddie Brown winner of the 2022 Andrew Fairlie scholarship. Picture Robert Perry 17th November 2022

Head Chef at Restaurant Andrew Fairlie, Stephen McLaughlin, commented: “The search for the 2023 Andrew Fairlie scholar has now started! I am very much looking forward to seeing what Scotland’s aspiring chefs will create and serve up to us this year.   

“The judges will be looking to see a clear demonstration of the applicants’ skills and knowledge but also want to see and feel their creativity, flair, and personality.   

“At the end of the day, we are not necessarily looking for a Michelin starred chef. What we are searching for is someone with a sharp eye for details and really clean set of skills. Someone who is driven to learn and improve their craft and to elevate themselves and others toward a higher level.” 

Eddie Brown winner of the 2022 Andrew Fairlie scholarship. Picture Robert Perry 17th November 2022

David Cochrane MBE, Chief Executive of HIT Scotland, added: “We are delighted to once again open up applications for the Andrew Fairlie Scholarship.

“The scholarship is a fantastic opportunity for chefs that are looking to advance their career and to continue their professional development in this remarkable industry.” 

To apply, potential candidates should complete an application which can be found on the HIT Scotland website. They will be asked what inspires them to be the best chef they can be, and about their proudest career moment to date. They will also have to design a dish to create on finals day. 

This year candidates will need to display their innovation and expertise by creating a potato dish which will be cooked and served to the judges at the final, along with some other culinary challenges which will be revealed on the day!  

The finalists will take part in the final skills test on Wednesday 22nd November at Perth College UHI, followed by a presentation at The Gleneagles Hotel. 

The test will focus on the candidates’ skills, knowledge, and creativity, with the recipient of the scholarship striking a fine balance between personality and professionalism throughout. 

Applications are open now and close midnight 24 September 2023. 

Eligible candidates can find out more information about the application process on the HIT Scotland website here. 

Quality Meat Scotland: Scotch on the menu at Scotch Chefs event

Selected chefs from across the country recently put their ‘Scotch’ knowledge to the test as they attended Campbells Prime Meat at their facility near Linlithgow for a presentation on Scotch Beef, Scotch Lamb and Specially Selected Pork. 

Hosted in collaboration with Quality Meat Scotland (QMS), the objective of the day was to inform the ten chefs on the unique distinctions among the three Scotch brands and to clarify the parameters of what it takes to be classified as Scotch. 

Topics such as The Scotch Difference, assurance schemes, traceability, DNA testing, pricing, supply chain and breed specificity were discussed during the presentation by Gordon Newlands, Brands Development Manager at QMS. The attendees on the day included chefs from independent restaurants, restaurant groups, and major stadium kitchens. 

Iain Brown, Campbells Prime Meat Director, and Christopher Campbell, Managing Director of Campbells Prime Meat, welcomed the chefs, along with factory manager Darrin Leslie and supervising butcher Jordan Hanley. 

The presenters took guests on a culinary journey of Scotch Beef and Scotch Lamb, demonstrating different cuts and explaining which part of the carcasses they came from. The chefs paid close attention throughout and were impressed by the showcase of cutting and seaming methods by the two master butchers. 

The final item on the agenda was a tasting lunch of all three proteins under the QMS umbrella: Scotch Beef, Scotch Lamb and Specially Selected Pork. Campbells Prime Meats chef, Stevie Cheape, prepared Scotch Lamb racks, Specially Select Pork fillet and Scotch Beef sirloin and fillet for the attendees to sample. The quality of the products, both in flavour and tenderness, were highly praised by all. 

Gordon Newlands, Brands Development Manager at QMS, signed off the event by thanking attendees for taking the time to learn, observe and taste the famous brands. 

Gordon Newlands said: “The Campbells Prime Meat Scotch Chefs event, held in collaboration with QMS, was an engaging session that aimed to educate chefs on the unique distinctions between the Scotch brands and what it means to be classified as ‘Scotch’. Feedback post-event has been really positive from the chefs, so hopefully we can hold another event of the same calibre in the near future.” 

Iain Brown, Director at Campbells Prime Meat, said: “It was a pleasure to welcome the ten chefs to our recent Scotch brands event with Quality Meat Scotland. It was a successful session and provided valuable insights into all three Scotch products. The showcase of cutting and seaming methods, as well as the delicious tasting lunch, truly highlighted the exceptional quality of these products. We are delighted with the positive feedback we’ve had from those who attended.” 

Speaking post-event on LinkedIn, Stuart Aitken, Regional Culinary Lead at BaxterStorey, said: “Thank you to Campbells Prime Meat Limited and Quality Meat Scotland for the invite today. A great insight into Scotch Beef and Scotch Lamb accreditation, which holds the coveted PGI status and rightly so. Seeing the butchers do their thing never gets old, sadly a skill that is slowly leaving many kitchens. I look forward to continuing our partnership.” 

Kieran Wight, Head Chef at Scottish Rugby Hospitality Elior UK, wrote: “Delighted to attend a fantastic collaboration with Campbells Prime Meat Limited and Quality Meat Scotland. A fantastic insight into Scotch Beef, Lamb and Specially Selected Pork and the knowledge and experience from the skilled butchers. Engaging with suppliers, ensuring the best possible product reaches us and learning about its background is key.” 

For more information on QMS or the Scotch brands, visit www.qmscotland.co.uk.  

Andrew Fairlie Scholarship winner chosen by all-star panel of chefs

The Hospitality Industry Trust (HIT) Scotland has announced the recipient of this year’s prestigious Andrew Fairlie Scholarship. The talented chef who most impressed the panel of expert industry judges was Eddie Brown, Sous Chef at The Carnegie Club at Skibo Castle in Dornoch. 

Positioned as the ultimate scholarship any aspiring chef could receive, the Andrew Fairlie Scholarship is awarded annually in memory of Andrew’s unwavering commitment to supporting and nurturing culinary talent in Scotland. 

The finalists had to prove their worth in a skills test, where they had to cook up a dish of their own creation using their choice of Scottish furred game, alongside two garnishes and poivrade sauce. Eddie impressed the judges by serving up a dish using rabbit, fig and brioche. The final took place on November 17th at Perth College UHI, with the winner announced afterwards at Gleneagles. 

(L-R) Tom Kerridge, Gary Maclean, Eddie Brown, Stephen McLaughlin, Russell Plowman

The judging panel included some of the country’s finest chefs, all of whom knew Andrew Fairlie well.  Joining Stephen McLaughlin, (Head Chef at two Michelin-starred Restaurant Andrew Fairlie), is Russell Plowman, Senior Sous Chef at Restaurant Andrew Fairlie, two Michelin-starred Tom Kerridge (Chef Patron, Hand & Flowers), and Gary Maclean (National Chef of Scotland & MasterChef: The Professionals Winner). 

Sponsored by HIT Scotland and The Gleneagles Hotel, and supported by Restaurant Andrew Fairlie and Perth College UHI, the Andrew Fairlie Scholarship is now in its third year. The scholarship launched in 2019, with the late Andrew Fairlie spearheading the initiative in partnership with HIT Scotland – an industry charity he was closely associated with. 

Stephen McLaughlin, lead judge and head chef at Restaurant Andrew Fairlie, said: “What a fabulously hard-fought finals day we have just had. All our finalists have shown exactly why they were selected for the final. Huge congratulations to them all. 

“They were all tough competitors and genuinely any of them could’ve been awarded this year’s Andrew Fairlie Scholarship, but unfortunately for them there can be only one winner… 

“This year’s winner, Eddie, has shown great skill and a real understanding of the tasks that we had set out for them. He has displayed a rich understanding of their craft as a chef and also used their knowledge of Scottish and French culinary heritage to help set them apart as this year’s recipient of the Andrew Fairlie Scholarship”. 

David Cochrane, HIT Scotland Chief Executive, added: “This group of chefs all showed extraordinary dedication and passion for the task at hand, and I commend them all for their sterling efforts in the kitchen.

“Special congratulations must of course go to our winner Eddie, who has excelled in their culinary talents and displayed a creative flair that Andrew would have been proud of.” 

Conor O’Leary, Gleneagles Managing Director, said: “Here at Gleneagles, we’re hugely proud of the role we’re able to play in nurturing talent and creating opportunities for young people to learn and grow.

“The Andrew Fairlie Scholarship enables aspiring chefs to demonstrate their enthusiasm and passion for the culinary industry whilst learning from some of Scotland’s very best chefs.  

“Andrew is sorely missed by us all but we’re incredibly proud to be honouring his legacy by continuing our support of this scholarship, which creates greater opportunities for talented individuals to develop. On behalf of Gleneagles, I’d like to congratulate Eddie on winning this year’s Scholarship and wish him all the very best of luck on the next stage of their career.” 

Ype van der Schaaf, Sector Manager of Hospitality and Food Studies at Perth College UHI said: “Hosting the Andrew Fairlie Scholarship final for the second time within our kitchens and facilities was a great opportunity to support HIT Scotland.  

“Our Professional Cookery students got the chance to support the finalists and had a phenomenal experience seeing industry standards taken to the next level. Our students welcomed the chance to be involved. Many congratulations to the well-deserved winner, we enjoyed watching all of the finalists work and create their fantastic dishes.” 

Eddie will gain industry-wide recognition as an Andrew Fairlie Scholar and experience once-in-a-lifetime opportunities, such as a practical stage in an international kitchen and at Michelin-starred restaurants Restaurant Andrew Fairlie at Gleneagles and Core by Clare Smyth in London.

November date for Andrew Fairlie Scholarship culinary competition

The Hospitality Industry Trust (HIT) Scotland has announced that the second annual Andrew Fairlie Scholarship will take place on Tuesday 16th November.  

The finals will see five talented chefs compete for the chance to become Andrew Fairlie scholars and take part in once-in-a-lifetime culinary experiences. 

Perth College UHI will host the skills test and judging portion of the day, with the winners’ announcement being made at Gleneagles. A teenage Andrew, encouraged by mentor Keith Podmore, enrolled in a City & Guilds course at Perth College UHI before following Podmore to London members club, Boodles, and eventually winning the first ever Roux Scholarship. 

The scholarship recognises two outstanding individuals each year – one male and one female – who are forging ahead with their culinary career and working in Scotland.  

The aspiring chefs in the running for the ‘ultimate scholarship’ in the industry include Josh Wilkinson, 26, who is currently working as Senior Chef de Partie at the Isle of Eriska Hotel.  

Chef de Partie at The Torridon Amy Stephenson, 22, has likewise made the final, as has Spud Henderson, 32, Chef de Partie at Craig Millar @ 16 West End. 

There are also two returning finalists from 2019’s competition – Ryan McCutcheon, 29, now Chef Patron at Achray House Hotel, and Peter Meechan, 24, Chef de Partie at The Glenturret Lalique Restaurant.  

Spearheaded by HIT Scotland and supported by the First Minister, Scottish Government and Gleneagles, the scholarship was first launched in February 2019 in recognition of Andrew Fairlie’s significant and lasting contribution to the hospitality industry.  

In 2019, the scholarships were awarded to Emma-Rose Milligan from Kilmarnock and Joseph Harte from South Queensferry (top). 

David Cochrane, CEO at HIT Scotland, said: “After announcing the finalists last year, we are very much looking forward to seeing them in action next month.  

“This is a unique opportunity for these chefs working in Scotland to take on the mantle of Andrew’s legacy and experience some fantastic industry opportunities that will help develop their careers. Best of luck to all the finalists!” 

Stephen McLaughlin, Restaurant Andrew Fairlie Head Chef and lead judge, said: “We have had to wait a while for this year’s Andrew Fairlie Scholarship to come around and now that it is almost upon us, we are as excited and as privileged as ever to play our part in preserving and extending Chef Andrew’s legacy through nurturing and mentoring this year’s very talented finalists. 

“The finalists can expect a tough challenge to be laid out in front of them on Finals Day, but at the same time the day itself will be fun, educational and inspiring. We are delighted to be partnering the day with Perth College and are over the moon to add the college to the list of Andrew Fairlie Scholarship collaborators.” 

First Minister Nicola Sturgeon said: “After what has been an incredibly difficult year for our hospitality sector, it is heartening to see new and inspiring culinary talent emerging through this fantastic scholarship in honour of Andrew Fairlie.

“Throughout his life and career, Andrew did so much excellent work to inspire the next generation of ambitious, talented chefs in Scotland and this scholarship will contribute to his legacy. 

“It is great to see so many young, up-and-coming chefs aiming to benefit from the scholarship. They will all undoubtedly make their mark and contribute to a strong and sustainable recovery for Scotland’s hospitality sector.” 

Conor O’Leary, Managing Director at Gleneagles, commented: “We are enormously proud to support the Andrew Fairlie Scholarship, which provides an important platform for emerging talent and strengthens Scotland’s reputation as a centre for culinary excellence.   

“We very much look forward to hosting the finalists here at Gleneagles in November and are delighted to have the opportunity to continue working with HIT Scotland to ensure the culture that Andrew established is promoted and nurtured in the next generation of chefs.” 

Ype van der Schaaf, Sector Manager of Hospitality and Food Studies at Perth College UHI said: “On behalf of the team in Hospitality and Food Studies, we welcome the opportunity to host the Andrew Fairlie Scholarship final within our kitchens and facilities.

“We are ready to support HIT Scotland with the event and welcome the opportunity to involve our students to support the event and the finalists, giving them invaluable experience.” 

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. 

Taste of success: College cookery students share their wares instore

Cookery students help make Aldi opening event taste great

Aldi

Edinburgh College Professional Cookery students gave customers at the new Aldi store in Tranent a taste of the skills they have picked up on their course at the shop’s opening day event.

The students braved the cold October weather to prepare tasters of recipes they had prepared using Aldi products. Customers were delighted to sample butternut squash soup, chocolate tarts, tandoori salmon with naan bread, and beef tagliata, and snapped up recipe cards to use at home.

The students demonstrated their preparation techniques when dishing the recipes and walked around the store to serve tasters to customers. This is the second store opening the students have attended, following the opening of the Cowdenbeath store last month, and gave them great practical experience and the chance to engage directly with customers and hear their positive feedback.

The five students are all studying SVQ Level 2 Professional Cookery at the college. Their course prepares them for working in the professional cookery industry by pairing training in food preparation and restaurant service. Students use these skills working in the college’s Granton Campus canteen and the two training restaurants, The Apprentice and eh15.

Student Kerry Robertson said: “This has been a really great opportunity to work and show off what we’ve learned on our course. I don’t have a job in the catering industry yet, so events like these give me the experience I need to take to future employers. I’ve been serving the samples to the customers today and had some really nice comments.”

Lecturers Chris Cockburn and George Baker accompanied the students. George said “We’re really grateful to Aldi for giving us the opportunity to help out with their store opening. It’s valuable for us as a college and for the students, as it lets people know just how high quality our students and teaching are.”

Pictured: Professional Cookery students James Baigan, Alastair MacKay, Alannah Ramsay, Douglas McGovern and Kerry Robertson outside the new Aldi store.