THIS year’s Andrew Fairlie Scholarship has been awarded to Eddie Brown, 30, sous chef at The Carnegie Club at Skibo Castle in Dornoch.
Brown impressed the judges with his rabbit, fig, and brioche dish during yesterday’s final at Perth College.
Those judges included: Tom Kerridge, who holds two Michelin stars as chef patron at Hand & Flowers; Gary Maclean, Scotland’s national chef and a winner of television series MasterChef: The Professionals; and Russell Plowman, senior sous chef at Restaurant Andrew Fairlie at The Gleneagles Hotel in Perthshire.
Stephen McLaughlin, lead judge and head chef at Restaurant Andrew Fairlie, said: “What a fabulously hard-fought finals day we have just had.
“All our finalists have shown exactly why they were selected for the final.
“Huge congratulations to them all.
“They were all tough competitors and genuinely any of them could’ve been awarded this year’s Andrew Fairlie Scholarship, but unfortunately for them there can be only one winner…
“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.”
The scholarship is sponsored by the Hospitality Industry Trust (HIT) Scotland and The Gleneagles Hotel, and is supported by Restaurant Andrew Fairlie and the University of the Highlands & Islands’ Perth College.
Read more news and reviews on Scottish Field’s food and drink pages, in association with Cask & Still magazine.
Plus, don’t miss our Christmas recipes in the December issue of Scottish Field magazine.
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