Andrew Fairlie Scholarship
Winner 2025
Congratulations to our Andrew Fairlie Scholar for 2025, Michael Sutherland, Junior Sous Chef at Gleneagles.
Now in its sixth year, the Andrew Fairlie Scholarship is Scotland’s most prestigious award for emerging culinary talent. The scholarship honours the late Andrew Fairlie, celebrating his lifelong commitment to nurturing excellence, education and ambition within Scotland’s hospitality industry, values that strongly align with HIT Scotland’s charitable mission.
Michael, aged 31, impressed the judges with his technical precision, creativity and calm execution under pressure. A finalist in last year’s competition, his growth and development since the previous final were evident throughout the day, ultimately securing him the top honour.
The judging panel again comprised of some of the country’s finest chefs, headed up by Stephen McLaughlin, Head Chef at 2 Michelin-starred Restaurant Andrew Fairlie. He was joined by Sat Bains, Chef Patron at 2 Michelin star Restaurant Sat Bains, and Gary Maclean, winner of MasterChef The Professionals and National Chef of Scotland.
The scholarship prizes are educational, providing new culinary experiences to help the winner grow as a chef. Michael will be taken on a world-class 2-day educational gastronomic trip to France with Grande Cuisine, gain practical experience at both the judge’s 2 Michelin star restaurants - Restaurant Andrew Fairlie at Gleneagles and Restaurant Sat Bains in Nottingham. He will also undergo a stage at the 3-star Core by Clare Smyth in London. Each finalist also gets to keep their bespoke chef jacket from G&G Goodfellows as a memory of their success in reaching the Final.
Thanks must go to everyone who continues to support the Andrew Fairlie Scholarship, allowing HIT Scotland to continue to provide this amazing experience for chefs in Scotland. Thanks to The Scottish Government for their financial support, and to Restaurant Andrew Fairlie, Perth College UHI and The Gleneagles Hotel for their support of the Final. Also thanks to Goodfellows for providing the beautifully embroidered chef jackets, and to our prize providers, Grande Cuisine, Restaurant Andrew Fairlie, Restaurant Sat Bains, and Core by Clare Smyth.
David Cochrane, 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 precision, inventiveness and calmness under pressure — qualities that truly reflect the spirit of Andrew Fairlie.”
Stephen McLaughlin, Restaurant Andrew Fairlie Head Chef and lead judge, added:
“It was an incredibly difficult decision this year. Michael produced a remarkable three-course menu that showcased Scottish produce, his craft and his personality. It was inspiring to see how much he had developed since last year’s final, taking on feedback and applying it so effectively. This is exactly what the Andrew Fairlie Scholarship is about — professional development, education and ambition.”
The Final
Our 5 finalists were Fraser Hobday, Senior Sous Chef, Entier; Gary McNamara, Head Chef, Crossbasket Castle; Jay McLeish, Chef de Partie, Schloss Roxburghe Hotel; Michael Sutherland, Junior Sous Chef, Gleneagles; and Sandeep Satheesan, Junior Sous Chef, Kimpton Blythswood Square.
The five finalists were put through a rigorous cook-off at UHI Perth, where they prepared a demanding three-course menu designed to test skill, professionalism and interpretation of the brief. The challenge included a homemade pasta dish featuring Shetland mussels and another Scottish bivalve, a main course of pot-roasted pheasant served off the bone with celeriac and Bramley apple, and a gluten-free dessert using dark chocolate and poached pear.
Professional Cookery students from Perth College UHI were selected to help each finalist on the day, a great experience for them to be part of this competition. It was also great to have some of the students helping us Front of House.
Thanks again to Goodfellows for providing the personalised chef jackets for the Finalists.
