Tag: hospitality

Travel agency takes flight after employees’ talent recognised

AN EDINBURGH venue is highlighting its diverse workforce after one employee helped spark the founding of a new division of the business.

With a wide portfolio of businesses including a luxury hotel and city centre cafe, Surgeons Quarter, the commercial arm of The Royal College of Surgeons Edinburgh (RCSEd), launched its own travel agency assisted by the skillset of one of its employees.

Justin Mackenzie began his career with Surgeons Quarter as a receptionist in its flagship hotel, Ten Hill Place Hotel, and worked his way up to Guest Services Manager before spearheading the opening of the organisation’s travel agency, SQ Travel after highlighting his previous experience in the sector.

Surgeons Quarter prides itself on providing unparalleled hospitality, as well as inspiring its employees to make a positive difference in and outside of the workplace.

As well as being a Living Wage Employer, it is the first hospitality venue to be a Living Pension Employer, with Surgeons Quarter placing a strong focus on the satisfaction and well-being of its workforce.

Commenting on his time at Surgeons Quarter, Justin said: “Working with people has always been something I love, and Surgeons Quarter recognised my skill set. I didn’t think when I started as a receptionist at Ten Hill Place Hotel, I would end up as a manager of a brand-new travel agency.

“In one of our regular team meetings, we were discussing our careers and what we are interested in. I mentioned that I previously worked at a travel agency when I left school and really enjoyed it. It was always something I considered getting back into. 

“They recognised this and two days later I sat down with our Managing Director Scott Mitchell who asked me if I was interested in being part of the setup of a new venture they were considering, which was SQ Travel.

“We are now growing our team at SQ Travel, it’s an exciting time and knowing I have played such a big part in the formation of the agency is very rewarding.”

Hailing from the Northeast of England, Justin began his career at Hays Travel as a Travel Consultant, seeing the business double in size. Although, always having a keen interest in travel, Justin’s career took him to the hospitality sector across the UK and Spain.

Justin added: “I admire Surgeons Quarter’s ethos around all profits being invested back into funding research for surgeons, which drew me into the job originally. It makes everything feel very rewarding knowing I am helping to contribute to such a worthy cause.

“I would encourage people to consider a career in hospitality, you never know where it will take you!”

Initially set out to streamline travel for surgeons, and now arranging travel and holidays for all, SQ Travel was founded in 2020 and is affiliated with Hays Travel Independence Group.

Surgeons Quarter, Cafe 1305 Scott Mitchell – Managing Director

Scott Mitchell, Managing Director of Surgeons Quarter said: “Our staff are the centre of everything we do. We always aim to showcase their strengths and provide them with a platform so they can thrive in their career.

“Justin was the perfect person to be the driving force behind setting up and pushing forward SQ Travel, he had experience, passion and was eager to get the business started. We wouldn’t be here today without him.

“We take great pride in the passion our employees have for the work they do and services they deliver. We know that a career in hospitality can be challenging, which is why we’re committed to doing everything we can to support our people.”

Surgeons Quarter employs around 200 people across its venues, the majority of which hold operations-based in person roles.

Surgeons Quarter promotes, sells and manages all commercial activities held within the RCSEd campus. It includes facilities for conferences, meetings, private events, parties, weddings and its own four-star hotel Ten Hill Place as well as Café 1505 and SQ Travel. 

Profits from the Surgeons Quarter portfolio go towards the advancement of surgery and the improvement of patient outcomes worldwide. 

More information on SQ Travel can be found here: https://www.sqtravel.co.uk/

More information about Surgeons Quarter can be found at: https://www.surgeonsquarter.com/  

No frosty surprises when you claim tax relief directly with HMRC

Every penny counts at Christmas and employees eligible to claim a tax refund on any work-related expenses are being urged to do it directly through HM Revenue and Customs (HMRC) to guarantee receiving 100% of their claim.

Whether working in hospitality or retail, taking on a seasonal second job as a delivery driver, or even becoming Santa’s elf for the month, the most straightforward way to claim – and keep – all of a tax refund is through HMRC’s online service. A claim takes just 15 minutes.

Employees can use the online service to check eligibility and get a full list of work expenses they could claim a tax refund for, including: 

  • cleaning, replacing or repairing a uniform or work clothing
  • using their own vehicle for work including business mileage
  • professional subscriptions they’ve paid for, that are needed to do their job.

Suzanne Newton, HMRC’s Interim Director General for Transformation, said: “Christmas can be an expensive time of the year and for many, it could be a good opportunity to claim a tax refund on work expenses to boost finances.

“Latest figures show the average claim is £125 a year. But the only way to guarantee receiving 100% of your eligible refund is by claiming direct through HMRC. Just search ‘tax relief for expenses’ on GOV.UK to find out more.”

Once customers have signed into the HMRC service, they just need to follow the simple step-by-step guidance to submit their claim. Those who need to set up an account can do so quickly and easily via GOV.UK.

Customers considering using an agent to make their repayment claims are likely to be charged a fee – in some cases up to 50% of the value of the claim. If the claim is then found to be ineligible, customers are liable to pay back the full amount of the refund, not the amount they finally received, so could end up out of pocket.

While going through an agent may seem like a simpler option at first, customers will need to supply the agent with the same information they would use to make the claim themselves using HMRC’s free online service.

Anyone who does, nevertheless, choose to use an agent to make a claim on their behalf should also check the small print before signing a contract – including researching the company so they understand what commission is being charged and how much of their tax refund they are likely to receive back. 

More information about how to make a work-related expense claim and what type of expense can be claimed is available at GOV.UK. 

‘Pints’ of wine stocked on Britain’s shelves for the first time ever

  • ‘Pint’ size wine stocked on Britain’s shelves for the first time ever thanks to new freedoms from leaving the European Union
  • Still and sparkling wine to be sold in 200ml, 500ml and 568ml ‘pint’ sizes in 2024
  • 900 British vineyards set to benefit across the country from new freedoms 

UK tipplers will soon be able to purchase ‘pint’ sized bottles of still and sparkling wine, as a new 568ml size is introduced to Britain’s supermarket shelves, pubs, clubs and restaurants, the Department for Business and Trade has announced today (27th December).

The move to introduce the 568ml size would sit alongside the 200ml and 500ml measures already available, offering more flexibility and choice for customers.

The UK’s wine sector is set for the boost as part of the Government’s smarter regulation programme to ensure regulations are up to date and agile,. The move comes following engagement with the industry, with businesses now being able to sell prepacked still and sparkling wine in 500ml and 200ml sizes as well as a new 568ml ‘pint’ quantity.

900 vineyards are set to benefit from the new freedoms, boosting production and supporting British businesses, which currently produce around 12.2 million bottles of still or sparkling wine a year*.

These optional reforms from Government are thanks to our new Brexit freedoms via the Retained EU Law (Revocation and Reform) Act 2023 and are wholeheartedly backed by industry wanting to reduce burdensome regulations.

The changes will help to boost innovation, increase business freedoms and improve choice for consumers.

Minister for Enterprise, Markets and Small Business Kevin Hollinrake said: “Innovation, freedom and choice – that’s what today’s announcement gives to producers and consumers alike.

“Our exit from the EU was all about moments just like this, where we can seize new opportunities and provide a real boost to our great British wineries and further growing the economy.”

Nicola Bates, CEO of WineGB said: “We welcome the chance to be able to harmonise still and sparkling bottle sizes and we are happy to raise a glass to the greater choice that allows UK producers for domestic sales.

“The Windsor Framework also means that newly packaged wine will be able to be sold by bars, restaurants and retailers in Northern Ireland – with products able to move in what is known as the retail “Green Lane”, under the Northern Ireland Retail Movement Scheme.”

In addition to announcing the deregulatory measure on wine, the Government has published a response to the consultation Choice on units of measurement: markings and sales. Following the extensive consultation, the Government has decided not to introduce any new legislation in this area. But new guidance has been issued to promote awareness and use of imperial measurements.

The Government will continue to keep this legislative framework under consideration, as part of a wider review of metrology EU derived legislation.

Festive bonus as UK Government progresses on workers’ rights package

Government sets out the next stages for a number of new Workers’ Rights Acts to support UK workers

  • UK Government sets out next steps to improve the lives of workers across the UK
  • Benefits include tips worth £200 million a year in the pockets of hardworking people and more say over working patterns
  • Government ‘also backing British workers’ by introducing the biggest ever increase to the National Living Wage

Millions are set to benefit as the Westminster government sets out the next stages for a number of new Workers’ Rights Acts – giving more money and more say back to UK workers.

Benefits range from £200 million more back in the pockets of hard-working people, to greater flexibility over when, where and how you work.

Business and Trade Minister Kevin Hollinrake said: “As we approach Christmas, it’s more vital than ever that we do what we can to support workers and families across the country.

“I’d like to encourage businesses to be as flexible as possible and give their hard-working employees the tips they deserve.

“I want to thank the MPs who brought forward this legislation to support hard working families and shape the UK’s outstanding workers’ rights record.”

The Employment (Allocation of Tips) Act 2023, which became law in May this year, requires employers to pass all tips on to workers.

Most employers already pass on tips to the staff who earn them. However, there are still some unacceptable tipping practices by unscrupulous employers, which must be stopped.

Christmas is an incredibly busy season for hospitality workers, and usually a time of year when customers are more generous with their tips. All employees deserve to receive their fair share of tips, so the Government has launched a public consultation on the Tipping Act’s Code of Practice to gain feedback from employers, workers and other stakeholders on the fair and transparent distribution of tips.

Acas Chief Executive Susan Clews said: “The shift in recent years towards increased use of flexible working by organisations has allowed more people to better balance their working lives and enabled employers to attract and retain skilled staff.

“Acas has recently consulted on a new draft Code of Practice which outlines good practice around requests for flexible working and explains the forthcoming changes in the law to employers and employees.”

New rights to protect new parents from redundancy, give carers extra support and help all employees work flexibly are also a step closer as government has laid legislation with plans for the measures to come in next spring.

These measures will improve the lives of hard-working families across Britain, aiding workers who have caring responsibilities or parents at risk of redundancy and ensuring everyone is able work as flexibly as needed into the new year.

An extra 2.6 million workers across the UK will benefit from the removal of the 26 week qualifying period that is currently required before making a flexible working request.

Those with caring responsibilities will also be entitled to a brand new employment right to a week’s leave to care for a dependent.

Redundancy protections are also being extended to cover pregnancy, as well as to new parents.

The UK Government is are also backing British workers by introducing the biggest ever increase to the National Living Wage, worth over £1,800 a year for a full-time worker, fulfilling the pledge to end low pay.

When this increase comes into effect in April, the National Living Wage will be worth nearly £21,000 a year for a full time worker – almost double, in cash terms, the amount which a full time worker on the National Minimum Wage earned in 2010.

For the first time, 21 years olds will be legally entitled to the National Living Wage, which is set to reach two-thirds of average earnings.

Le Petit Beefbar introduces their ‘Naughty or Nice’ cocktails

Le Petit Beefbar adds ‘Naughty or Nice’ Christmas cocktails to their drinks menu 

Throughout December, the restaurant will dish up some festive favourites alongside exclusive meats on their renowned menu 

Le Petit Beefbar is making a list that diners will want to check twice, with a new menu of festive cocktails, both naughty and nice. Edinburgh’s glamorous new steak destination is inviting guests for a sip of mischief and dash of Christmas cheer with these new cocktails, perfect for those both on Santa’s naughty and nice list. 

Crafted by the restaurant’s expert mixologists, get ready to jingle your taste buds with Le Petit Beefar’s “Naughty or Nice” festive concoctions. For those who proudly sit on the naughty list, Le Petit Beefbar presents ‘The Spicy Santa’, a margarita with a mischievous twist featuring Tequila, Amara Montenegro, lime, agave syrup, and a pinch of chilli for an extra cheeky kick.

Also meet ‘The Grinch’ – a green sensation with Midori taking the lead as the main ingredient, joined by white rum, lime, and lemonade for a truly sweet and sour experience.  

For those on Santa’s 2023 nice list, Le Petit Beefbar delivers a trove of cocktails that are set to send you rocking around the Christmas tree. Behold the ‘Polar Espresso Martini’, a spin on the beloved Espresso Martini, with notes of mandarin liqueur, crème de cacao, Kahlúa, orange juice, chocolate bitters, and a shot of espresso for that memorable kick.

And that’s not all, the enchanting creation, ‘White Christmas’, that features vodka, Kahlúa, raspberry cream, and a dash of homemade white chocolate liqueur – a real treat for Santa’s favourites. 

For diners looking for lunch or dinner while doing their Christmas shopping, the restaurant has added some special festive dishes to their menu for the month of December. Don’t limit yourself to just one Christmas dinner this month, indulge in the free-range turkey, complemented by Kobe karasumi mash, sprouts, butternut squash, and drizzled with Beefbar’s delicious sauce. For a delightful dessert, savor the creamy vanilla cheesecake with a hazelnut crust and fresh pear—a perfect way to finish any meal. 

For Hogmanay, it’s out with the old and in with the delicious as Le Petit Beefbar delivers a curated menu for those looking to ring in the new year with style. As the clock approaches midnight, guests can indulge in a sophisticated dinner, choosing between street food inspired options like Kobe Beef Jamon, Baby Quesadillas, or Signature Bao Buns.

Alternatively, guests can opt for the iconic Beefbar classics, deciding over the Paradise Pepper Fillet or the mouthwatering Miyazaki Wagyu Striploin. These dishes can also be accompanied by Le Petit Beefbar’s irresistible sides, comprising hand-cut fries with parmesan & black truffle to their signature mash. Each guest will also receive a glass of Moët & Chandon Impérial Brut Champagne on arrival, adding a touch of class to the celebrations. 

Le Petit Beefbar General Manager, Jean-Francois Greyer said: “We wanted to spread some festive cheer in true Le Petit Beefbar fashion, which is why we have introduced our ‘Naughty or Nice’ cocktails.

“For those looking for a bit of mischief this festive period, we present ‘The Spicy Santa’ and ‘The Grinch’ and for those that are in merit of a treat, we present ‘The Polar Espresso Martini’ and ‘White Christmas’. These cocktails add a cheeky twist this festive season, inviting our guests to add a bit of flavourful fun to their Christmas celebrations.  

“We have also curated a Hogmanay themed menu for those looking to bring in the new year at Edinburgh’s most sophisticated steak restaurant, enjoying a selection of delicious dishes paired with a glass of champagne to bring in the bells with style”.  

Support 61,000 jobs in Scotland with a Christmas pint

  • Scots raising a Christmas pint in pubs and at home should enjoy the taste of supporting 61,000 local jobs, which pay almost £1 billion in wages and contribute £1.7 billion to the economy, data from the Scottish Beer and Pub Association (SBPA) shows. 
  • The brewing and pubs industry is one of the UK’s biggest employers, supporting almost one million jobs across the regions. 
  • Pubs have an equally vital social contribution. Across Scotland, 78% of people say pubs are important in bringing people together, while 60% think pubs help combat loneliness and isolation.
  • The Long Live the Local campaign invites pubgoers who can afford it to buy an extra round to support the brewers, delivery drivers, farmers and thousands of people behind the pint.

Scots raising a Christmas pint should enjoy the taste of supporting 61,000 local jobs in breweries, bars and supply chains which pay almost £1 billion in wages and contribute £1.7 billion to the economy, data from the Scottish Beer and Pub Association (SBPA) reveals.

The SBPA’s Long Live the Local campaign is shining a light on the nearly one million people behind the pint who make the festive season merry. 

As Scottish pubgoers raise a local brew, they support hundreds of thousands of jobs across the country: including farmers growing hops, brewers developing new recipes, scientists working on quality control and logistics teams managing deliveries.

‘The local’ is often the heart of community life and a major source of local employment and economic growth. Its social value is most apparent at Christmas, bringing people together and combatting loneliness during the festive season. Recent YouGov polling in Scotland found:

  • 69% of people feel pubs have a positive effect in communities
  • 78% say pubs are important in bringing people together
  • 60% think pubs help combat loneliness in their local area

Pubs and brewers have faced major increases to their costs over the last few years while struggling to limit price rises. The Autumn Statement provided vital support with an extension to business rates relief and the freeze on beer duty, but the next budget must provide surer footing for brewers and pubs by:

  1. Cutting tax on beer in the next Budget and pledging to bring beer duty down to the European average over the course of the next Parliament. The EU average duty on a pint of beer is currently 20p, whereas in the UK it is 54p for draught beer and 59p for packaged beer- nearly triple the European average and 12 times more than Germany.
  2. Reforming business rates so pubs and brewers can invest in the future, with the 75% relief maintained and a cap to the planned increase in the 2024 business rates multiplier until this is implemented
  3. Lowering VAT rate to 12.5% for pubs to help publicans and customers with cost of living increases

The Long Live the Local campaign invites Scots to buy an extra round this Christmas to support the people behind the pint and join the campaign to secure the future of their local.

Craig Macleod, owner of Innes Bar in Inverness, says: “There aren’t too many places where 18 and 80-year-olds come together to share a pint and connect. I love creating experiences that bring people together and we pride ourselves on being a hub for the community.

“We do a lot for charity as well. Right now we’re preparing for our annual Santa’s Grotto, which raised £1,200 pounds for the local food bank last year.

“As a business, we’ve weathered a lot of storms over the past few years with the energy price rises and the cost of living hitting people’s pockets. We’re very lucky to still be here and going strong when so many other venues have had to close their doors. That would be a real loss for the community, as there’s nowhere else people can go to experience that sense of togetherness.”

Emma McClarkin, CEO of the Scottish Beer and Pub Association, says: “So many of life’s milestones are marked by sharing a beer, whether in commiseration or joy. Behind the glass, there are nearly a million people across the cities and regions who make this possible: including brewers, technicians, delivery drivers, farmers and the pub staff at the counter.

“The great British pint is woven into the fabric of our communities, economies and regional identities. Local pubs are some of our most beloved tourist attractions, while our breweries produce some of the finest beers in the world.

“But the industry needs our support to survive. Scotland remains one of the most expensive places in the world to have a pint, with beer duty more than double the average across Europe.

“The next Parliament must make bringing beer duty in line with Europe a priority – taking at least 34 pence off the price of a pint – as well as reforming business rates so that brewers and pubs can continue investing in the future, providing quality jobs and training for people across the country.”

That’s the Spirit! Walker’s Shortbread partners with The Scotsman Group to create the ultimate festive serve

Experience the magic of shortbread with Walker’s 125 Old Fashioned, a limited-edition whisky-based cocktail with a twist! Now available in 28 Scotsman Group bars across Scotland.

Walker’s Shortbread has joined forces with leading leisure operator The Scotsman Group, to create a special serve to kickstart Edinburgh’s festive season in style.

Introducing The Walker’s 125 Old Fashioned: a limited-edition whisky-based cocktail that honours Walker’s impressive 125-year heritage while spreading the joy of shortbread over the festive season and winter months.

Making and sharing shortbread is an age-old Christmas tradition in Scotland and Walker’s is bringing this to life with a modern twist. Inspired by the mighty ‘Old Fashioned’, The Walker’s 125 incorporates delicious Walker’s Shortbread fingers, The Glenlivet Founders Reserve and Liquid Oats Honey to create a luxurious cocktail that is the ultimate toast to the holiday season.

The Walkers 125 is now listed on menus at 28 Scotsman Group bars across Scotland, including in stunning venues in Edinburgh such as The Scotsman Bar, The Grand Café and The Ghillie Dhu. The Walker’s 125 is available to order in selected Scotsman Group venues until 31st January 2024.

Walker’s all-butter shortbread dates to 1898, when 21-year-old Joseph Walker opened the doors of his own bakery with a loan of £50 and the ambition to bake ‘The World’s Finest Shortbread’. Over a century on, Joseph’s grandchildren and great-grandchildren have remained true to his original ideal – to bake ‘The World’s Finest Shortbread’.

Sarah Macaulay, Head of Marketing at Walker’s Shortbread, said: “At Walker’s, we love that our shortbread is enjoyed at Christmas and that it plays a part in generations of families’ festive traditions.  As December marks the end of our 125th anniversary celebrations, it’s only right that we create a cocktail with another Scottish icon; single malt Scotch whisky.

“That’s why we’ve teamed up with The Scotsman to not only create The Walkers 125, but also to serve it in 28 of their unique and popular venues across Scotland. It’s the perfect tipple for anyone in Scotland enjoying the festivities and looking for a unique whisky-based cocktail to try.”

The Walker’s 125 Old Fashioned is a well-balanced cocktail with sweet creamy notes of honeysuckle and a long-lasting finish of toffee notes, finished with a satisfying Walker’s shortbread crunch.

Roddy Coyle, Head of Beverage Operations at The Scotsman Group, said: “It’s a pleasure to be partnering with Walker’s Shortbread to bring The Walkers 125 to life. Shortbread is a classic treat and one of the nation’s favourite – so we wanted to create a cocktail fit for its worthy title and Walker’s Scottish heritage.

“Scotland is known for its impressive and high-quality whisky, making The Glenlivet Founders Reserve an obvious choice to form the base of the cocktail. The vegan Liquid Oats Vanilla & Honey Liqueur is a nod to our nation’s love for oats – and of course, we’ve incorporated Walker’s delicious shortbread fingers to level up the recipe and give it the special Walker’s touch!”

Please drink responsibly and for advice or support about drinking alcohol please visit drinkaware.co.uk.

Edinburgh:

  • The Scotsman Bar
  • The Grand Café
  • The Granary
  • Inn on the Mile
  • The Murrayfield
  • Southpour
  • Ghillie Dhu

Gordon Ramsay’s Festive Fundraiser returns to Edinburgh

Gordon Ramsay Restaurant Edinburgh venues have welcomed the return of their ‘GReat Donate’ festive fundraiser, to raise money for specialist charity Spina Bifida Hydrocephalus (SBH) Scotland.

The fundraiser launched during the 2022 festive season, coinciding with the launch of Gordon Ramsay’s Street Burger restaurant in the St James Quarter. They raised an incredible £15,642 as a result which Gordon and Tana Ramsay then generously matched to give the charity an extra special funds boost.  

This year, a £1 voluntary donation will be added to diner’s bills at the St Andrew Square restaurant and St James Quarter restaurant until the end of December 2023.

The funds raised will help SBH Scotland provide vital support to over 4,000 children, young people and adults across Scotland who are affected by the lifelong, complex conditions of spina bifida and/or hydrocephalus.

Gordon Ramsay became SBH Scotland’s first ever Honorary Patron back in 2003 when he met the organisation’s Chairperson, Dr Margo Whiteford CBE, at the Great North Run. For 20 years, he has continued to support SBH Scotland through charitable donations and appearances.

A spokesperson from Gordon Ramsay’s restaurants said: “SBH Scotland are a fantastic charity which makes a real difference to the lives of so many families across Scotland who are affected by spina bifida and/or hydrocephalus.

“We’re delighted to bring back our Festive Fundraiser to our Bread Street Kitchen & Bar and Street Burger restaurants in Edinburgh and we hope our diners will be happy to make a small gesture this Christmas, that’ll have a big impact on families across Scotland.

Lawrence Cowan, Chief Executive of SBH Scotland, said: “As our Honorary Patron, Gordon has been a great friend of our charity for nearly two decades and we couldn’t be more thankful for his and Tana’s continued generosity.

“Over the years, Gordon has taken time out from his busy schedule to host gala dinners, launch appeals including the campaign to build our Family Support Centre, and personally meet with the families we support.

“Right now, people need our support more than ever. Christmas can be a difficult time and with the burden of the cost-of-living crisis looming heavily in families lives, our finance, benefits and specialist support services are needed more than ever. Through this campaign people can help make sure that no one affected by spina bifida and/or hydrocephalus feels alone.

“We rely on donations to make sure our lifeline support continues, so being able to work with the brilliant teams at Gordon Ramsay Restaurants again means a lot to us and the families we support.

“We thank all the diners visiting Bread Street Kitchen or Street Burger this festive season. Every £1 donated matters to a family in need. It’s a chance to enjoy great food and support a great cause this Christmas.”

For more information on why SBH Scotland and Gordon’s festive fundraiser is so important, please visit: https://www.sbhscotland.org.uk/we-need-you  

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. 

Serenade your senses at Le Petit Beefbar’s new swinging Sunday Jazz Lunch

Guests will experience the best of British Jazz every Sunday, with the line up including Glaswegian sax player Konrad Wiszniewski who has previously serenaded the Queen and joined Labrinth on his UK tour and many more!  

Settle into the model of steak restaurant sophistication at Le Petit Beefbar as it serves up its brand-new Sunday Jazz Lunch. Guests can enjoy plates oozing with slow roasted black Angus beef or free-range chicken with Wagyu beef dripping roast potatoes from the new Sunday Roast menu against the backdrop of the sultry sound of the very best in British jazz.  

Le Petit Beefbar offers a modern-day approach to the traditional steak restaurant and an elegant brasserie-style dining spot, bringing ethically sourced produce and an array of exciting dishes to the heart of this historic city. 

Executive Chef Matthew Parker and Head Chef Jakub Konrad have worked alongside Beefbar’s Group Executive Chef Thierry Paludetto and Riccardo Giraudi on a menu that combines the best parts of a classic Sunday roast with the elegance, luxury, and indulgence of Le Petit Beefbar.  

Dishes on the Sunday lunch menu include slow roasted black Angus beef striploin served alongside a Yorkshire pudding, Wagyu beef dripping roast potatoes, carrots, broccolini and roasted shallots covered in a rich, bone marrow gravy.

The roasted free-range chicken is served with Beefbar sauce and all the trimmings while vegetarians can enjoy the game-changing New Redefined Meat Bavette  for their main course.

Diners can expect brunch cocktails including the Kobe Mary, a unique take on the traditional recipe with Kobe-infused vodka, tomato juice and Le Petit spice mix and the Rosemary Mimosa, with orange juice, Moët & Chandon Brut Imperial Champagne and rosemary syrup. 

For those who wish to indulge in dessert, classic Le Petit Beefbar favourites will be available includingFrench toastwith caramelised brioche, yoghurt ice cream and a generous serving of salted caramel sauce and gelato mentacato al minuto, fior di latte gelato and a selection of sauces and toppings. 

Throughout the course of December and beyond, Le Petit Beefbar will play host to a roster of locally renowned jazz musicians who  will take to the stage, entertaining  and captivating guests, accompanying their Sunday roast in style.  

Douglas Whates and Euan Stevenson will kick off the month on 3rd December , setting the perfect ambience, elevating guests dining experience and creating the ultimate Sunday setting backdrop.

Lorna Reid will be serenading  diners on December 10th, accompanied by Campbell Normand on the keys. Saxaphonist Konrad Wiszniewski will captivate guests on 17th December, one of Scotland’s most celebrated Jazz musicians who has most notably performed for Her Majesty The Queen and The Duke of Edinburgh. 

Konrad has performed all over the world, recorded and toured with artists, such as pop producer Labrinth and Curtis Stigers to name a few, serving up an international sound to the Sunday Jazz lunch offering.   

Le Petit Beefbar General Manager, Jean-Francois Greyer said: “For so many, Sunday Lunch is a sacred part of the week, an opportunity to come together with friends and family to catch-up on a busy week over delicious, indulgent food and drink. 

“We wanted to create a Sunday Lunch experience that not only offers the best quality dishes such as our slow roasted black Angus beef striploin and flavorsome, seasonal produce but also a stand out ambience that keeps guests coming back for more.  

“We can’t wait to welcome locals and visitors to enjoy unforgettable, mouth-watering food and cocktails and the best of the British jazz scene with a Sunday session that will end your week in style.”   

The Le Petit Beefbar  Sunday Jazz Lunch is available every Sunday from 12.30 – 2.30pm.