Andrew Fairlie Scholarship Winner 2025
HIT Scotland is delighted to announce Michael Sutherland, Junior Sous Chef at Gleneagles, as the winner of the 2025 Andrew Fairlie Scholarship, following an intense final held at the Gleneagles Hotel.
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 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.
The judging panel was led by Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, and joined by Sat Bains, Chef Patron of Restaurant Sat Bains, and Gary Maclean, MasterChef: The Professionals winner and National Chef of Scotland. The judges assessed competitors on flavour balance, technical ability, presentation, creativity and personality.
As the 2025 Andrew Fairlie Scholar, Michael will benefit from a series of career-defining opportunities designed to further develop his skills and broaden his culinary experience. These include a two-day educational trip to France with Grande Cuisine, a stage at Core by Clare Smyth in London, and hands-on experience at the two-Michelin-star Restaurant Andrew Fairlie at Gleneagles.
Commenting on the competition, David Cochrane MBE, Chief Executive of HIT Scotland, said:
“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 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 Andrew Fairlie Scholarship is delivered in partnership with Restaurant Andrew Fairlie, UHI Perth and The Gleneagles Hotel. The programme continues to receive support from the Scottish Government, which has committed £25,000 in funding for the 2025/26 year.
Ype van der Schaaf, Sector Manager of Hospitality and Food Studies at UHI Perth, said hosting the final provided invaluable experience for students, offering a real insight into the standards required at the highest level of the profession.
2025 Andrew Fairlie Scholarship Finalists
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
Sandeep Satheesan, Junior Sous Chef, Kimpton Blythswood Square
HIT Scotland congratulates Michael Sutherland on this outstanding achievement and extends its thanks to all finalists, partners and supporters who continue to champion the development of Scotland’s next generation of hospitality talent.
