Andrew Fairlie Scholarship 2019

Meet the Finalists - Joseph Harte

Joseph Harte, Junior Sous Chef, Douneside House

What inspired you to apply for the scholarship?

Having already applied for a scholarship through HIT Scotland, I first heard of the Andrew Fairlie scholarship at the HIT conference in February. I only knew a little about restaurant Andrew Fairlie so I decided to look further into the restaurant, as well as the scholarship. The testimonials of staff who have or still work in the late Andrew Fairlie’s restaurant, as well as the credible careers they progressed to have, show how exceptional the restaurant he built really is. I think that was what inspired me to apply, having the opportunity to learn through some of the best in our industry, who hold the highest of standards whilst also wanting to look after and care for their staff. 

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

I started off my working career in a small café in South Queensferry, which was where I grew up. After finishing school I started at Edinburgh College studying Professional Cookery. Within a few months of college I was offered a Job with a catering company called Heritage Portfolio. I stayed with Heritage Portfolio throughout my time at college (three years) as it allowed me to work full time as well as attend college. Heritage was excellent for me as we catered for small private dinners, huge gala dinners for hundreds of covers and even the Queen’s garden party at Holyrood Palace during the summer. This range of experience was fantastic for me and brought me on massively. I met my current Head Chef while at Heritage and when I was looking to leave he offered me a CDP position at Douneside House. I have been at Douneside for almost two and a half years now and have progressed to Junior Sous in that time.

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

I was delighted to receive the news that I had been shortlisted for the finals, the Andrew Fairlie scholarship is a huge opportunity for me (or any young chef), and it is a huge honour that I was selected as one of the finalists.

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

I didn’t necessarily always want to be a chef, but the one thing I truly enjoyed spending time doing and wanted to learn more about was cooking, so cooking professionally seemed to be the natural progression. 

What is your favourite thing about working as a chef?

I think it’s the opportunity to never stop learning/progressing that attracts me the most. With a good knowledge in cooking it enables you to travel and work, allowing you to take in the many different cultures and cuisines this world has to offer.

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

We are lucky to have access to some absolutely sensational ingredients in Scotland but I think I would have to go for shellfish of some kind, probably Scallops. The flavour and texture of fresh scallops from the Scottish isles are to me, second to none.

However a lot has to be said for fresh Scottish berries in the height of the season.