Sutherland, who are the runner-up in last year’s final, impressed the judging panel with his technical precision, creativity, and execution under pressure, winning Scotland’s most prestigious award for emerging culinary talent.

The five finalists faced a cook-off at UHI Perth, preparing a three-course menu that tested their culinary abilities, professionalism, individual flair, and interpretation of the brief. 

Each chef served a first course of homemade pasta paired with Shetland mussels and another Scottish bivalve of their choice, followed by a main course of pot-roasted pheasant served off the bone and with an original garnish of celeriac and Bramley apple.

Now in its sixth year, the scholarship honours the late Andrew Fairlie’s lifelong commitment to nurturing culinary talent and excellence across Scotland’s kitchens. The final course challenged the scholarship contenders to create a gluten-free dish using dark chocolate and poached pear.

David Cochrane MBE, chief executive of HIT Scotland, commented: “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.”

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 culinary 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 2025 Andrew Fairlie Scholarship finalists were:

• Fraser Hobday, 30, senior sous chef at Entier
• Gary McNamara, 33, head chef at Crossbasket Castle
• Jay McLeish, 22, chef de partie at Schloss Roxburghe Hotel
• Michael Sutherland, 31, junior sous chef at Gleneagles
• Sandeep Satheesan, 33, junior sous chef at Kimpton Blythswood Square