Andrew Fairlie Scholarship 2024

Meet the Finalists - Andrew Clark

Head Chef, Entier

Where are you from originally, where did you grow up and where do you live now?

I am originally from Aberdeen, I grew up in a small costal town called Newburgh with my older brother and twin sister. I now live in Bridge of Don Aberdeen with my fiancé Katie and our dog Buster.

What inspired you to apply for the scholarship?

My mentor Orry Shand inspired me to apply for this scholarship as he is always pushing me to learn, progress and become the best version of myself.

Have you always wanted to be a chef, what made you choose this career?

Yes, I have always wanted to be a chef from a young age, I can remember watching Ready Steady Cook after school and loved the creativity from the chefs. I was never one to sit still, so having a hands on job like a chef was always going to be my preferred choice. My first job in a kitchen was a kitchen porter and I would always come in 1 hour earlier to help the chefs prep before my shift started, this is where my passion for becoming a chef grew.

What do you love about working as a chef?

What I love most is the camaraderie in the kitchen, everyone striving for the same end goal and supporting each other. I love creating dishes for people, making memorable experiences, there is no greater feeling than someone enjoying a dish that I have developed.

What is your favourite ingredient to work with and why?

My favourite ingredient to work with is fish, Hand dived Orkney Scallops and Halibut are 2 of my favourites. I feel fish is very versatile as it can be cooked in many ways, poaching, steaming, pan searing and basting with butter or simply cured and served raw allowing the ingredients to shine. Growing up a stone’s throw away from the Peterhead Fish Market, Europe’s biggest Fishing Port, it is very accessible to get your hands on fresh fish straight off the boat on a daily basis.

What are your hopes for your future career as a chef?

My hopes for the future are to widen my knowledge, refine my skills and pass these on to the future generation. I would like to continue to challenge myself and compete at the highest level against other top chefs.