Tag: restuarants

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.

All tips to go to staff under UK government plans to enhance rights of 2 million workers

Government unveils plans to overhaul tipping practices, helping around 2 million people top up their income

  • UK Government to tackle shameful tipping practices and ensure all tips go to workers
  • plans will help around 2 million UK workers retain their tips, which can make up a large proportion of income for many hospitality workers
  • customers will know tips are going to the worker for a fair day’s work

All tips will go to staff under new plans to overhaul tipping practices set out by the UK Government today (Friday 24 September), providing a financial boost to hospitality workers across the country.

Most hospitality workers – many of whom are earning the National Minimum Wage or National Living Wage – rely on tipping to top up their income. But research shows that many businesses that add a discretionary service charge onto customer’s bills are keeping part or all of these service charges, instead of passing them onto staff.

The government will make it illegal for employers to withhold tips from workers. The move is set to help around 2 million people working in one of the 190,000 businesses across the hospitality, leisure and services sectors, where tipping is common place and can make up a large part of their income.

This will ensure customers know tips are going in full to workers and not businesses, ensuring workers receive a fair day’s pay for a fair day’s work.

Tipping legislation will build on a range of government measures to protect and enhance workers’ rights. In the past 18 months alone, the government has introduced parental bereavement leave, protected new parents on furlough, and given millions a pay rise through a higher minimum wage.

Labour Markets Minister Paul Scully said: “Unfortunately, some companies choose to withhold cash from hardworking staff who have been tipped by customers as a reward for good service.

“Our plans will make this illegal and ensure tips will go to those who worked for it. This will provide a boost to workers in pubs, cafes and restaurants across the country, while reassuring customers their money is going to those who deserve it.”

Moves towards a cashless society have accelerated dodgy tipping practices, as an increase in card payments has made it easier for businesses to keep the funds.

80% of all UK tipping now happens by card, rather than cash going straight into the pockets of staff. Businesses who receive tips by card currently have the choice of whether to keep it or pass it on to workers.

Today’s plans will create consistency for those being tipped by cash or card, while ensuring that businesses who already pass on tips fairly aren’t penalised.

The legislation will include:

  • a requirement for all employers to pass on tips to workers without any deductions
  • a Statutory Code of Practice setting out how tips should be distributed to ensure fairness and transparency
  • new rights for workers to make a request for information relating to an employer’s tipping record, enabling them to bring forward a credible claim to an employment tribunal

Under the changes, if an employer breaks the rules they can be taken to an Employment Tribunal, where employees can be forced to compensate workers, often in addition to fines.

Tipping legislation will form part of a package of measures which will provide further protections around workers’ rights.

Building on economic support measures, the UK Government recently announced a range of initiatives to support the hospitality sector through its first ever Hospitality Strategy.

This set out ways to help the sector improve its resilience, including by making hospitality a career option of choice, boosting creativity, and developing a greener sector.

New Kitchin for San Marco’s!

Michelin star chef Tom Kitchin and his Telford College-trained business partner Dominic Jack are to open a new gastro pub in Stockbridge. Kitchin and Jack worked together as young chefs at Gleneagles, and the team behind the Kitchin in Leith and Castle Terrace Restaurant will open their third site – the former San Marco Restaurant on Comely Bank Road – in the Spring.

The Stockbridge pub restaurant will open seven days a week and will follow the team’s “From Nature to Plate” philosophy in a more informal setting.

Alan Goldie, director from The Restaurant Agency, said; “Stockbridge is an area that’s thriving and though many local residents will miss San Marco, I know Nino and Franco are pleased to retire and spend more time with their families. The family were involved in the decision to find new tenants and we’re all confident the planned offering will bring an exciting new flavour to the area. Run by an award winning, expert team, it will bring a range of outstanding menus, combined with the hospitality expected from a warm and welcoming family pub.”

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Brothers Franco and Nino Alonzi from San Marco Restaurant said; “While the decision to close the restaurant after 30 years was not an easy one, we’re pleased to be handing over the property to another family-run business. With two successful restaurants in the city we’re confident they can continue to provide locals and visitors with a new destination to relax with friends and family, and enjoy great fresh food and drink. We would like to thank all of our loyal customers for their continued support over the years – we take with us many fond memories.”

The new venue – which is yet to be named – is currently under refurbishment and is expected to open in Spring.

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