Described as “the ultimate chef’s chef” by judge Jason Atherton, Fairlie collected the award, sponsored by the Craft Guild of Chefs, from Guild chairman Christopher Basten at the ‘industry Oscars’ ceremony before hundreds of his peers.

Fairlie was particularly praised for being an industry ambassador outside his own business, and for working tirelessly to raise the standards of his craft. He was acclaimed for his commitment to the future of the industry and unwavering support of his producers. “What he does for his country is just incredible,” said Atherton.

Craft Guild of Chefs CEO, Martin Bates, said that Fairlie – the first chef ever to have been awarded the Roux Scholarship – had made an outstanding contribution to the industry.

“To win this award, he had to have made a major contribution through innovation in cooking techniques, styles of cuisine and understanding of culinary processes, and Andrew has done all this in spades, while being a beacon of inspiration for Britain’s chefs,” he said. “We’d like to congratulate him on winning this award, a reflection of his great achievements so far.”

After being awarded the Roux Scholarship aged 20, Fairlie trained with legendary chef Michel Guerard at Les Prés d'Eugénie in Gascony, going on to work in top Paris kitchens. He returned to Perthshire with his family in 2001 and opened his own restaurant.

In January 2006, Andrew Fairlie at Gleneagles became one of just 11 in the UK to receive two Michelin stars, and was voted one of the world’s top 10 Greatest Hotel Restaurants by US Hotel magazine. In the same year, Fairlie was voted AA Chef’s Chef of the Year.

Runners up for the Cateys’ Chef Award were: Sat Bains from Restaurant Sat Bains in Nottingham; Tom Kerridge from The Hand & Flowers, Marlow; and Nathan Outlaw from Restaurant Nathan Outlaw in Rock, Cornwall.

For more information, visit www.cateys.com.