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Andrew Fairlie wins Scottish Chef of the Year 2008

Andrew Fairlie wins Scottish Chef of the Year 2008

Two-Michelin-starred chef Andrew Fairlie has won Scottish Chef of the Year at the Scottish Restaurant Awards 2008.

The first ever Scottish Restaurant Awards ceremony was held at Edinburgh’s EICC on Monday (28 January).

Fairlie, chef-patron of Andrew Fairlie at Gleneagles, took away the premier chef award, beating Martin Wishart, chef-patron at his eponymous restaurant in Edinburgh  and Tom Kitchin chef-proprietor of The Kitchin, also in Edinburgh. 

Malmaision creator Ken McCulloch’s Grill restaurant at Dakota, Forthbridge, won Hotel Restaurant and Scottish Restaurant of 2008.

Charles Shaw, chairman of restaurant booking website 5pm, a supporter of the awards, said: “It’s wonderful to see so many hugely talented restaurants and chefs getting the recognition they deserve tonight. Scotland truly does have a world class restaurant scene and global cuisine is incredibly well represented here. My congratulations to all the winners and runner’s up, I look forward to another year of phenomenal food in Scotland.”

Winners in full

  • Best Customer Service  – The Silver Darling
  • Best Italian – La Parmigiana
  • Best Chinese – Wok and Wine
  • Best Indian – Roti
  • Fine Dining Restaurant – Number One
  • Best Rural Restaurant – The Peat Inn
  • Best Pub Grub – Kings Wark
  • Best Design – Tigerlily
  • Best Speciality – The Seafood Restaurant at St. Monans
  • Health Conscious Restaurant – Alfies
  • Family Friendly  – Di Maggios
  • Hotel Restaurant – The Grill at Dakota Forthbridge
  • Best City Restaurant of the Year – The Sisters
  • Chef of the Year – Andrew Fairlie.
  • The Scottish Restaurant of 2008 The Grill at Dakota, Forthbridge.


Scotland’s total Michelin stars reaches 12 >>

Six restaurants pick up EatScotland Gold Award >>

Edinburgh Castle tops Scotland’s tourist attraction list >>

Tom Kitchin named Scottish Chef of the Year >>

Michelin-starred chef Andrew Fairlie wins HIT Scotland Industry award >>

By Jo Chapman


E-mail your comments to Jo Chapman here.


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