Andrew Fairlie Scholarship 2025

Meet the Finalists - Gary McNamara

Head Chef, Crossbasket Castle

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

I was born in England and moved to Scotland when I was 7 years old. To a small town called Bo'ness where I lived for 15+ years, now I live in Bonnybridge.

What inspired you to apply for the scholarship?

I’ve always told myself I should go for these scholarships when I heard about them, but I never really got the push from anyone until now, with my Executive Chef Kevin. He has seen something in me, said he thinks that I have the abilty, I just needed the push!

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

To be honest, no I didn’t want to be a chef! I really wanted to be a PE teacher, but I never followed it though. I’ve always enjoyed cooking though. When I could I would always help my gran in the kitchen, peeling the carrots and potatoes, and making my gran’s yorkies and a dessert for Sunday roast.

I believe the career choose me in a way as I stuggled to get into a kitchen as a young boy from school with no experience. I was lucky that my first Head Chef was taking on a new restaurant and wanted a fresh commis to teach, and he had a few chats with my mum who was cutting his hair! So my journey in this trade began.

What do you love about working as a chef?

It’s the enjoyment of putting your all into a dish that has been crafted by your mind and hands, to see and hear customers talking about your food, and be amazed with how something so simple could be transformed into a memory lasting dish. This gives me my love for being a chef.

What is your favourite ingredient to work with and why?

I love cooking with all that I can get my hands on. But my favourite has to be scallops and venison. Two things that on their own, hold their own, but if given the right ingredients these items become just simply amazing.

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

My hope is to either contine with this path and develop to become an Executive Chef, or even become my own boss and run a small 30 cover restaurant, only using the best produce that I can get in that season.