Andrew Fairlie Scholarship 2022 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.
Eddie Brown, aged 30, Sous Chef at The Carnegie Club at Skibo Castle in Dornoch was announced the winner after impressing the panel of expert industry judges.
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.
Commenting on Eddie’s win, Stephen McLaughlin, lead judge and head chef at Restaurant Andrew Fairlie, said: “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.”
Huge congratulations to Eddie Brown, our 2022 Andrew Fairlie Scholarship winner!
Thanks to everyone for a fantastic day celebrating the next generation of culinary talent in Scotland!
— HIT Scotland (@HITScotland) November 17, 2022@Gleneagleshotel @PerthCollegeUHI @skibo_castle pic.twitter.com/gNPNkIw6bW
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.
The judging panel joining Stephen McLaughlin, (Head Chef at two Michelin-starred Restaurant Andrew Fairlie), included 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.
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.
Conor added: “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.”
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