First two chefs win the Andrew Fairlie scholarship

The  Staff Canteen

Yesterday, Emma Rose-Milligan of Chez Roux at Inverlochy Castle and junior sous-chef at Aberdeenshire's Douneside House in Aboyne, Joseph Harte, became the two first recipients of the Andrew Fairlie Scholarship.

The two young Andrew Fairlie scholars took part in the finals yesterday, under the watchful eye of judges Tom Kerridge,

Tom Kerridge and Sat Bains

Michelin-starred chefs

Tom Kerridge and Sat Bains

Stevie McLaughlin, Sat Bains and Scotland's National chef Gary Maclean.

The scholarship was founded by HIT Scotland (with support from the Scottish first minister and government as well as from Gleneagles) earlier this year, after the passing of renowned and much-beloved chef Andrew Fairlie, to celebrate his significant and lasting contribution to the hospitality industry.

Michelin-starred chefs Sat Bains and Tom Kerridge agreed to be part of the board of judges in memoriam of their friend and fellow chef.

Emma Rose-Milligan, a demi chef de partie at Chez Roux at Inverlochy Castle and Joseph Harte, a junior sous-chef Aberdeenshire's Douneside House in Aboyne, both 23 years of age, most impressed the judges with their interpretation of the brief, which required them and four other finalists to recreate one of Andrew Fairlie's classic dishes, before preparing another that showcased their own cooking style.

The two lucky scholars will be given the chance to stage in an international kitchen of their choosing, as well as at the Culinary Institute of America and at Restaurant Andrew Fairlie at Gleneagles. Additionally, they will have the opportunity to cook at the Scottish first minister's official residence, The Bute House. 

Sat said it was "an honour and a privilege" to be a part of the event, pledging to return next year: 

Meanwhile, chef Tom Kerridge said "the great man would be very proud" of the level of cooking demonstrated by the young chefs competing this year. 

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 25th October 2019

First two chefs win the Andrew Fairlie scholarship