Michael Sutherland named 2025 Andrew Fairlie Scholar

Gleneagles chef Michael Sutherland has been named the 2025 Andrew Fairlie Scholar.

The junior sous chef, who was a runner-up last year, secured the scholarship after taking part in a demanding cook-off at UHI Perth, where five finalists prepared a three-course menu designed to test technical skill, flavour balance, interpretation of the brief and professionalism under pressure.

Rigorous final showcases Scottish seafood and game

Now in its sixth year, the Andrew Fairlie Scholarship is regarded as one of Scotland’s most significant awards for emerging chefs, created in honour of Andrew Fairlie’s longstanding commitment to training and nurturing talent.

This year’s finalists – Fraser Hobday (senior sous chef, Entier), Gary McNamara (head chef, Crossbasket Castle), Jay McLeish (chef de partie, Schloss Roxburghe Hotel), Michael Sutherland (junior sous chef, Gleneagles) and Sandeep Satheesan (junior sous chef, Kimpton Blythswood Square) – were tasked with creating a menu that highlighted technique as well as their personal approach to Scottish produce.

Each chef began with a first course of homemade pasta served with Shetland mussels and another Scottish bivalve of their choice. The main course required pot-roasted pheasant served off the bone with an original garnish featuring celeriac and Bramley apple. For dessert, the chefs produced a gluten-free dish incorporating dark chocolate and poached pear.

The judging panel was led by Stephen McLaughlin, head chef at Restaurant Andrew Fairlie, joined by Sat Bains, chef patron of Restaurant Sat Bains, and Gary Maclean, MasterChef: The Professionals winner and National Chef of Scotland. The judges assessed flavour, technical execution, presentation, creativity and personality on the plate.

Stephen said the panel were impressed by Michael’s development over the past year: “It was an incredibly difficult decision this year, and I would like to congratulate all the finalists on a fantastic job.

“Michael was ultimately the most deserving winner, impressing the judges with a remarkable three-course menu that was full of flavour and really showcased Scottish seafood, his craft and personality.

“It was brilliant to see Michael’s growth since the final last year. It was clear he had taken on the feedback and applied it to his cooking to truly wow the judges. This is what the Andrew Fairlie Scholarship is all about: professional development, education and ambition.

“Congratulations to him for a brilliant performance, and we look forward to watching his career progress from here.”

Scholarship provides access to world-class kitchens

As the 2025 scholar, Michael will receive a series of career-building experiences designed to broaden his technical knowledge and exposure to leading kitchens.

The prize includes a two-day educational trip to France with Grande Cuisine, a stage at Clare Smyth’s three-star Core in London, and hands-on experience at the two-star Restaurant Andrew Fairlie at Gleneagles.

David Cochrane MBE, chief executive of HIT Scotland, said: “The competition for the Andrew Fairlie Scholarship gets tougher each year, as the Scottish culinary talent applying becomes more and more impressive.

“All five finalists showed remarkable skill and passion, but Michael stood out for his remarkable precision, inventiveness, and calmness under pressure – qualities that truly reflect the spirit of Andrew Fairlie.”

The scholarship is delivered in partnership with HIT Scotland – a charity Andrew Fairlie supported closely – along with Restaurant Andrew Fairlie, UHI Perth and The Gleneagles Hotel. The Scottish Government will provide £25,000 in funding to support the programme during 2025/26.