Andrew Fairlie Scholarship 2022

Meet the Finalists - Eddie Brown

Eddie Brown, Sous Chef, The Carnegie Club at Skibo Castle

Where are you originally from?

I grew up on the Orkney islands, a group of 70 islands of which only 20 are inhabited. I lived in the main town on the mainland called Kirkwall.  I moved down to Dornoch in 2019 to start my career at Skibo Castle, I currently stay within the castles estate.

What inspired you to apply for the scholarship?

The inspiration behind me applying for the scholarship was the chance to help carry Andrew’s legacy on. The challenge of cooking in front of some of the industry’s leading chefs was a big attraction to me also. To able to showcase what I can do in front of them and the chance to carry Andrew’s legacy is something that I relish to do.

Can you give us a brief description of your career to date?

My first kitchen job was as a kitchen porter at the age of 14 at the Foveran restaurant with rooms, and I soon moved into helping around the kitchen with preparation. I stayed for 4 years whilst learning my trade. I moved onto the Standing Stones hotel then as head chef at the age of 18 and was there for nearly 2 years. I then moved to the Sands hotel for a further 5 years. I went back to where I started at the Foveran for 3 years before moving down to the mainland to start working at The Carnegie Club at Skibo Castle, where I now work.

What does it mean to you to have been shortlisted for the finals of the scholarship?

It means a lot to be nominated for this scholarship. Andrew was an inspiration to so many chefs including myself, to be a part of this is a honour and I will hopefully be able to show the qualities that Andrew looked for. To be given the opportunity to have a chance to carry Andrew’s legacy forward is something anyone would be proud to do.

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

Growing up I always had a interest in food, and that naturally turned me towards a career in cooking. As I’ve grown as a chef and a person I am very thankful I went into the industry. 

What do you love about working as a chef?

The one thing that stands out to me as a great thing in the industry is the people you work with. They are there with you through the good and bad times you may face. You spend a lot of time with them and get to know people from all walks of life and get the opportunity to learn and pass on knowledge to each other. 

What is your favourite Scottish ingredient to work with? And why?

In Scotland we are blessed with many wonderful ingredients. Growing up on Orkney we had some of the finest seafood and beef. For me, one of the best products I worked with was the North Ronaldsay mutton. They are sheep from the most northern island of Orkney and are grazed on seaweed so it gives it a unique flavour.