On their starters for scholarship contest
Five chefs in the running to win culinary experience of a lifetime
Five finalists for the fourth annual Andrew Fairlie Scholarship were announced this week.
The prestigious competition is backed by the charity Hospitality Industry Trust (HIT) Scotland and bears the name of the late Perthshire chef who was also the driving force behind Restaurant Andrew Fairlie at Gleneagles Hotel.
The talented chefs have been shortlisted to compete in a skills test for the chance to take part in once-in-a-lifetime culinary educational experiences through a partnership between HIT Scotland, Restaurant Andrew Fairlie, Perth College UHI and Gleneagles Hotel.
Perth College UHI will host the skills test and judging portion of the final day on Wednesday, November 22, with the winner being announced at Gleneagles.
This year, the finalists have been challenged to create a dish with potato as its star ingredient, as well as incorporating Scottish dairy.
Lead judge Stephen McLaughlin, head chef at Restaurant Andrew Fairlie, will be joined on the all-star panel by fellow two Michelin-starred chef Sat Bains, former Great British Menu winner Lorna McNee – who also has a Michelin star to her name – and Masterchef winner and National Chef of Scotland, Gary Maclean.
Finalist Daniel Robb (27) is a chef de partie at Gleneagles.
He said: “Being short- listed will give me the chance to showcase my skills and capabilities to the judges and having the opportunity to show my creativity and passion through my dish is something I’m really excited about.
“I’m very excited to be a part of the final and make my family, colleagues and myself proud.”
Daniel is joined on the shortlist by Rachel Bremner (34), a commis pastry chef at the Balmoral in Edinburgh; Darren Seggie (35), a lecturer of culinary arts at City of Glasgow College; Spud Henderson (34), a sous chef at Craig Millar @ 16 West End in Anstruther and Rita Varga (31), a chef de partie and kitchen departmental trainer at Voco Grand Central Hotel in Glasgow.
Lead judge Stephen said: “Our five finalists have earned their rightful place in this year’s Andrew Fairlie Scholarship final.
“I can feel how they have all been inspired by the brief – they have challenged both themselves and the humble potato to be as good as they can be.
“I often talk about ‘simple things that are brilliantly done’ and they have all shown their understanding of this in their well thought-out recipes.
“I now look forward to seeing the chefs recreating these dishes on finals day”.
David Cochrane, chief executive of HIT
Scotland, said: “This is a unique opportunity for chefs in Scotland to not only hone their culinary skills, but to also carry forward the remarkable legacy of Andrew Fairlie.
“It is a gateway to a world of fantastic industry opportunities that can enhance their careers and personal development.
“We remain committed to showcasing the exceptional talent in Scotland while continuing to champion Andrew’s incredible legacy.”
The winner of this year’s scholarship will be taken on a two-day educational trip to France with Grand Cuisine, and gain handson experience at Restaurant Andrew Fairlie at Gleneagles, as well as the three-star Core by Clare Smyth in London.
They will also receive a bespoke chef’s jacket.
The experiences will be taken over two years, according to organisers.