The five shortlisted applicants will compete at the Grand Final on 25th November 2025 for the chance to win a ‘once-in-a-lifetime educational experience’, which will see the winner gain first-hand experience within some of the world’s most renowned culinary establishments. 

The Andrew Fairlie Scholarship was spearheaded by the late Andrew Fairlie to inspire and upskill fresh hospitality talent. The Scholarship was officially launched in 2019 in partnership with HIT Scotland.

David Cochrane MBE, chief executive of HIT Scotland, said: “Now in its sixth year, the scholarship proudly continues the extraordinary legacy left by Andrew Fairlie, empowering emerging culinary talent with exceptional industry opportunities to elevate their careers and unlock their full potential.

“We were highly impressed by the quantity and quality of applications from across Scotland, making the selection process more competitive than ever. With the final five now chosen, those shortlisted must pull out all the stops to wow the judging panel and secure their place as the 2025 Andrew Fairlie Scholar. Wishing all the finalists the very best of luck for the 25th of November.”

The exposure to some of the finest chefs and establishments the world has to offer will accelerate the scholar’s professional development and abilities, advancing their passion and career path. The five finalists include:

• 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 Santheesan, 33, junior sous chef at Kimpton Blythswood Square 

Held over two years, the 2025 Andrew Fairlie Scholarship winner will be taken on a two-day educational trip to France with Grande Cuisine, undertake a stage at the 3-star Core by Clare Smyth in London, and gain practical experience at the 2-star Restaurant Andrew Fairlie at Gleneagles. They will also receive a bespoke chef’s jacket from Goodfellows as a keepsake of the experience. 

Those shortlisted for the 2025 scholarship will be asked to cook and serve a seasonal two-course meal that they created for the written part of the application.

The first course was to include homemade pasta containing plump Shetland mussels and another Scottish bivalve of their choice, with a gluten-free dessert focussing on high-quality dark chocolate and poached pear. Details of a second surprise test will be shared shortly before the Grand Final. 

An all-star panel of the UK’s finest chefs will judge the 2025 competition. Led by Stephen McLaughlin, head chef at Restaurant Andrew Fairlie; Sat Bains, chef patron at Restaurant Sat Bains and Gary Maclean, the Winner of MasterChef The Professionals and National Chef of Scotland.  

McLaughlin added: "We had an incredibly high calibre of chefs applying for this year's Andrew Fairlie Scholarship, and we have managed to whittle it down to five. Each chef has submitted a highly detailed and passion filled application - they have created dishes that we all wanted to eat. 

“I look forward to watching them recreate and serve these dishes at the Final skills test, along with another seasonal challenge which we'll announce nearer the time. Congratulations to the finalists, and I look forward to seeing you all at the final.”