Hospitality Industry Trust (HIT) Scotland have announced that Michael Sutherland, 31, Gleneagles Junior Sous Chef, is the winner of the prestigious Andrew Fairlie Scholarship which recognises emerging culinary talent in Scotland.
Sutherland, 31, was a finalist last year and returned to take the top spot after impressing judges with his technical skill and approach under pressure.
Five finalist, Fraser Hobday, Senior Sous Chef at Entier, Gary McNamara, Head Chef at Crossbasket Castle, Jay McLeish, Chef de Partie at Schloss Roxburghe Hotel, Sandeep Satheesan, Junior Sous Chef at Kimpton Blythswood Square as well as Michael, faced a high-pressure cook-off at UHI Perth where they were challenged to create a three-course menu to test their creativity, understanding of Scottish produce, and execution.
Each finalist prepared a pasta starter featuring Shetland mussels and another Scottish shellfish of their choice. The main course required pheasant served off the bone with an original garnish using celeriac and Bramley apple. For dessert, they were tasked with creating a gluten-free dish using poached pear and dark chocolate.
Judges included Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie; Sat Bains of Restaurant Sat Bains; and Gary Maclean, MasterChef: The Professionals winner and Scotland’s National Chef. The panel assessed each chef on flavour, technique, presentation, creativity and interpretation of the brief.
David Cochrane MBE, Chief Executive of HIT Scotland, said, “The competition for the Andrew Fairlie Scholarship gets tougher each year, as the Scottish culinary talent applying becomes more and more impressive. All five finalists showed remarkable skill and passion, but Michael stood out for his remarkable precision, inventiveness, and calmness under pressure – qualities that truly reflect the spirit of Andrew Fairlie.”
Stephen McLaughlin, Restaurant Andrew Fairlie Head Chef and lead judge, added, “It was an incredibly difficult decision this year, and I would like to congratulate all the finalists on a fantastic job. Michael was ultimately the most deserving winner, impressing the judges with a remarkable three-course menu that was full of flavour and really showcased Scottish seafood, his craft and personality.
“It was brilliant to see Michael’s growth since the final last year. It was clear he had taken on the feedback and applied it to his cooking to truly wow the judges. This is what the Andrew Fairlie Scholarship is all about: professional development, education and ambition.”
“Congratulations to him for a brilliant performance in the kitchen today, and we look forward to watching his career progress from here.”
As the 2025 Andrew Fairlie Scholar, Michael will enjoy a series of money-can’t-buy, career-defining experiences to advance his knowledge and refine his skills. This will include a 2-day educational trip to France with Grande Cuisine; a stage at the 3-star Core by Clare Smyth in London; and practical experience at the 2-Michelin-star Restaurant Andrew Fairlie at Gleneagles.
The Scottish Government, which has long supported the programme, is offering £25,000 in funding for the year 2025/26.
