HIT Scotland have announced the recipient of the prestigious Andrew Fairlie Scholarship following a competitive selection process.

Andrew Clark, 32, was awarded the much-coveted industry Scholarship, impressing the panel of judges with his technical skill, professionalism and interpretation of the brief.

Widely recognised as the greatest scholarship for aspiring chefs in Scotland, the Andrew Fairlie Scholarship is an exceptional educational opportunity for professionals seeking first-hand experience within some of the world's most acclaimed culinary establishments. Now in its fifth year, the award seeks to carry on the legacy of Andrew Fairlie and his commitment to nurturing culinary talent in Scotland.

Andrew was up against four other finalists in a skills test held at Perth College UHI on Wednesday 27 November. They had to cook and serve a seasonal sharing dish for four using a short saddle of Scotch lamb, spinach garnish, creamed polenta and sauce – the dish they had created for their scholarship application.

This year’s surprise challenge asked them to bring some homemade sweet pastry with them, and on the day, they were all given the same ingredients and asked to create a pear and almond tart. The finalists worked hard to showcase their culinary abilities and create dishes worthy of the Andrew Fairlie accolade.

Andrew delighted the judges with technical ability, positive energy and flavourful dishes, and was crowned winner of the scholarship in an afternoon ceremony held at Gleneagles.

The judging panel comprised the country’s finest chefs, headed up by Stephen McLaughlin, Head Chef at 2 Michelin-starred Restaurant Andrew Fairlie. Alongside Stephen were fellow 2 Michelin-starred Patrons, Tom Kerridge of the Hand and Flowers and Sat Bains, Chef Patron at Restaurant Sat Bains. Gary Maclean, winner of MasterChef The Professionals and National Chef of Scotland, completed the judges line up to assess the finalists’ dishes.

Over a two-year period, Andrew will be taken on a world-class 2-day educational trip to France with Grande Cuisine, gain practical experience at the 2-Michelin star Restaurant Andrew Fairlie at Gleneagles, and undergo a stage at the 3-star Core by Clare Smyth in London. These enriching educational experiences will advance Andrew’s knowledge and culinary skillset over an extended period, allowing him to refine his abilities and progress in his career.  Each finalist also gets to keep their bespoke chef jacket from G&G Goodfellows.

The scholarship is offered in partnership with HIT Scotland, an industry charity with which Andrew Fairlie was closely connected. Now in its fifth year, the Andrew Fairlie Scholarship is supported by HIT Scotland, The Scottish Government, Restaurant Andrew Fairlie, Perth College UHI and The Gleneagles Hotel. 

The Scottish Government, in partnership with the Hospitality Industry Trust Scotland and the family, supported the creation of the Andrew Fairlie Scholarship programme and provided £20,000 per year from 2019/20 to 2021/22.  The Hospitality Industry Trust has continued the programme and the Scottish Government is again providing support with a £25,000 grant in 2024/25. 

David Cochrane, Chief Executive of HIT Scotland, commented:

“The Andrew Fairlie Scholarship continues to provide up-and-coming Scottish culinary talent with a gateway to unrivalled industry opportunities that will enhance their careers and professional skills.

“All five finalists were worthy contenders for the prize, but ultimately only one could be the winner! Congratulations to Andrew Clark who excelled on the day, displaying a unique perspective, technical flair and passion for the craft through their remarkable dishes.”

Stephen McLaughlin, Restaurant Andrew Fairlie Head Chef and lead judge, added:

"It has been a good day for the Andrew Fairlie Scholarship!  We had 5 very strong finalists, but Andrew stood out for us today.  It was clear to see how much hard work and practice had gone into his lamb dish and accompaniments, the lamb was the correct cuisson and he had the right amount of creativity in his spinach dish.  And his tart had it all!  A biscuity base, a well baked filling, and the perfect sweetness to his pear.  Congratulations to him for a winning performance in the kitchen today."

Business Minister, Richard Lochhead, who attended the final, said:

“The Andrew Fairlie Scholarship is an excellent programme, befitting the legacy of one of Scotland’s culinary icons.

“The Scottish Government is delighted to be supporting the initiative with a £25,000 grant this year and I am grateful to Hospitality Industry Trust Scotland for delivering these scholarships as they continue their work to support and develop the very best of our talent to showcase Scotland’s food and drink and world-renowned hospitality.”

The finalists were:

·        Allan MacDonald, 24, Breakfast CDP at The Balmoral

·        Andrew Clark, 32, Head Chef at Entier

·        Marcin Borek, 31, Chef de Partie at Fingal

·        Michael Sutherland, 30, Senior Chef de Partie at Gleneagles

·        Patryk Kasperek, 30, Chef de Partie at Fingal