One of Scotland’s greatest chefs has inspired a new wave of culinary talent.
Six budding chefs have been revealed as finalists in the first Andrew Fairlie Scholarship contest.
Andrew, whose Gleneagles restaurant is the only one in Scotland to have two Michelin stars, revealed last November he had a terminal brain tumour. He died in January, aged 55.
The scholarship was launched in February.
First Minister Nicola Sturgeon said: “Andrew Fairlie did so much in his life and career to encourage the next generation of world class chefs in Scotland.
“The scholarship in his name will ensure a fitting legacy is created and I am proud the Scottish Government is supporting it.
“I am delighted that so many young chefs want to be among the first to benefit and I congratulate each of the six finalists who have reached the shortlist. I wish them well for the final stage of selection and have no doubt they will all shine throughout their careers.”
Finalists include Abbie Clunie, 23, from Fife, and Emma-Rose Milligan, also 23 and from Kilmarnock.
Stephen McLaughlin, Restaurant Andrew Fairlie head chef and lead judge, said: “It wasn’t an easy decision, however the final six are all there on merit.”
Other chefs to make the cut include Jake Hassall, 25, Joseph Harte, 23, a junior sous chef at Douneside House, Aberdeenshire, and Ryan McCutcheon, 27, from Edinburgh, who is head chef at Greywalls Hotel and Chez Roux.
The youngest of the finalists is 22-year-old Peter Meechan, who works at the Strathearn Restaurant at Gleneagles.
The scholarship will recognise two individuals – one male and one female – who are forging ahead with their career in Scotland. The final stage of the contest will take place on October 24 at Gleneagles.
The winning Andrew Fairlie Scholars will get a placement at the Culinary Institute of America and at Restaurant Andrew Fairlie at Gleneagles.
