The recipients of the inaugural Andrew Fairlie Scholarship have been revealed following a tense final that saw six hopefuls prepare a classic dish by the two-Michelin-starred chef as well as a plate that showed their own creativity.
Following yesterday’s competition Emma-Rose Milligan, demi chef de partie at Roux at Inverlochy Castle, Fort William, and Joseph Harte, junior sous chef at Douneside House, Aberdeenshire emerged triumphant.
Judging the competition were Stephen McLaughlin, head chef of Restaurant Andrew Fairlie; Scotland’s national chef Gary Maclean and Michelin-starred chefs Tom Kerridge and Sat Bains.
Lead judge McLaughlin said: "We were thoroughly impressed by the standard shown by the finalists, they all showcased passion and talent that Andrew would be proud of. Emma-Rose and Joseph excelled in the skills tests and they have conducted themselves in a manner that truly represents the man himself. We are pleased to have them to help continue Andrew’s legacy and we are hugely excited to see how their careers blossom from here.”
The Andrew Fairlie scholarship was launched by the Hospitality Industry Trust this year in recognition of the lasting contribution of the multi-award-winning chef and founder of Scotland's only two-Michelin-starred restaurant, Andrew Fairlie at Gleneagles in Perthshire.
It offers two young chefs, one male and one female, who are developing their careers in Scotland, opportunities including a stage in an international kitchen, and placements at the Culinary Institute of America and Andrew Fairlie at Gleneagles. The scholarship is supported by the Scottish Government and First Minister Nicola Sturgeon.
Congratulating the winners, both aged 23, Sturgeon said: “I offer my warmest congratulations to Joseph and Emma-Rose for securing these prestigious scholarships.
“The fact that so many young chefs competed for these opportunities is testament to the large pool of talent in Scotland and shows a desire to follow in the footsteps of Andrew Fairlie, who did so much to bring on the next generation of world-class chefs in Scotland.”