Andrew Clark was awarded the ‘much-coveted’ industry scholarship, impressing the panel of judges with his technical skill, professionalism and interpretation of the brief. The panel of judges included Stephen McLaughlin, Tom Kerridge, Sat Bains and Gary Maclean.

The Andrew Fairlie Scholarship is an ‘exceptional educational opportunity’ for professionals seeking first-hand experience within some of the world's most acclaimed culinary establishments. The finalists were: 

• Allan MacDonald, 24, breakfast chef de partie at The Balmoral
• Andrew Clark, 32, head chef at Entier
• Marcin Borek, 31, chef de partie at Fingal
• Michael Sutherland, 30, senior chef de partie at Gleneagles
• Patryk Kasperek, 30, chef de partie at Fingal

Clark was up against four other finalists in a skills test held at Perth College UHI on Wednesday 27th November. They had to cook and serve a seasonal sharing dish for four using a short saddle of Scotch lamb, spinach garnish, creamed polenta and sauce – the dish they had created for their scholarship application.

This year’s surprise challenge asked them to bring some homemade sweet pastry with them, and on the day, they were all given the same ingredients and asked to create a pear and almond tart.

Over a two-year period, Clark will be taken on a world-class two day educational trip to France with Grande Cuisine, gain practical experience at the 2-Michelin star Restaurant Andrew Fairlie at Gleneagles, and undergo a stage at the 3-star Core by Clare Smyth in London.

These enriching educational experiences will advance his knowledge and culinary skillset over an extended period, allowing him to refine his abilities and progress in his career.

David Cochrane, chief executive of HIT Scotland, commented: “The Andrew Fairlie Scholarship continues to provide up-and-coming Scottish culinary talent with a gateway to unrivalled industry opportunities that will enhance their careers and professional skills. 

“All five finalists were worthy contenders for the prize, but ultimately only one could be the winner! Congratulations to Andrew Clark who excelled on the day, displaying a unique perspective, technical flair and passion for the craft through their remarkable dishes.”