"This is a unique opportunity for chefs working in Scotland"

Alex South

Alex South


The Hospitality Industry Trust Scotland has announced that the third annual Andrew Fairlie Scholarship will take place on 17 November.

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

The scholarship recognises an outstanding individual who is forging ahead with their culinary career and working in Scotland.

Commenting on this announcement David Cochrane, Chief Executive of HIT Scotland, said: “This is a unique opportunity for chefs working in Scotland to develop their skills and take on the mantle of Andrew’s legacy.”

David added: “We are once again passionate about showcasing the impressive culinary talent currently working away in Scotland while continuing to champion Andrew’s incredible legacy. Best of luck to all of our finalists!”

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 six aspiring chefs in the running for the ‘ultimate scholarship’ in the industry include: Taraya Boyes, aged 23, Commis Chef at The Balmoral’s Brasserie Prince restaurant in Edinburgh, and Rachel Bremner, aged 33, who is also working at The Balmoral as Commis Chef.

Judges for the finals include: Stephen McLaughlin, Head Chef at two Michelin-starred Restaurant Andrew Fairlie; Tom Kerridge Chef Patron of the two Michelin-starred Hand & Flowers; Gary Maclean National Chef of Scotland & MasterChef: The Professionals Season 9 Winner; Lorna McNee Head Chef at the Michelin-starred Cail Bruich; and Andrew’s former mentor, Keith Podmore former Chef de Cuisine at Boodles.

The chosen winner 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.

Stephen McLaughlin, Restaurant Andrew Fairlie Head Chef and lead judge, said: “The calibre of chefs who applied this year was strong. We have chosen six very deserving chefs who all submitted immaculate recipes and well-thought-out paper answers to the questions set out in front of them - questions that Chef Andrew would no doubt have asked them himself.”

He added: “I cannot wait to taste their dishes on the day and I’m hugely energised to be spending finals day with them all!”

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Alex South

Alex South

Editor 11th October 2022

"This is a unique opportunity for chefs working in Scotland"