Andrew Fairlie Scholarship 2019

Meet the Finalists - Jake Hassall

Jake Hassall, Chef de Partie, The Pompadour

What inspired you to apply for the scholarship?

I was inspired to apply for the scholarship as I had always been interested in what food was happening up at Andrew Fairlie, being the only 2 star in Scotland.  And as a test to push myself further in my career. 

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

I first worked in kitchens when I was 15 as a pot wash, I was then given the opportunity to do the larder section at a local pub. I worked there for 2 years. I then worked on the Kent coast in Margate in a boutique hotel for 3 years. After this I worked in my first Michelin star kitchen for the Galvin brothers at La Chapelle. This then gave me the opportunity to move to Scotland and work for them in Edinburgh. After 6 months in Scotland the opportunity came to work at restaurant Martin Wishart for a year. I then went back to work for Dan Ashmore at the Pompadour where I am now.

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

I means a lot and I am honoured to be recognised by such great judges and such a prestigious restaurant.

Growing up, did you always want to be a chef?

I always enjoyed baking with my mum as a young child and being around the kitchen. And as I got older I started to appreciate good food and going to nice restaurants, so it seemed to be the right career choice for me.

What is your favourite thing about working as a chef?

I love being a chef because we can take so many different ingredients and use them so differently. And we get to use our skills to make people have a good time and be happy. 

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

 I  love working with the game here in Scotland. Especially the venison. I find it’s great that it can be used so many different ways - braised, roasted, cured and raw. My favourite part would be a braised shoulder in the winter.