Andrew Fairlie Scholarship 2019

Meet the Finalists - Peter Meechan

Peter Meechan, Senior Chef de Partie, Strathearn at Gleneagles

What inspired you to apply for the scholarship?

I was inspired to apply for the Scholarship by the career of Andrew Fairlie. Andrew has had a great influence on many chefs’ careers. He was the first to win the Roux Scholarship and this had a huge effect on his own career, my ambition is to be the first to win the Andrew Fairlie scholarship, this would gain me positive recognition within the industry at the highest level. I would be able to work with, and learn from, some of the country’s best chefs. I also understand how challenging a competition it will be and want to test my skills against other young chefs.

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

I started my career at 16 years old, I did an ETU training course through Falkirk council which lead onto a Modern Apprenticeship at the Inchyra hotel in Polmont. I spent 4 years training and worked my way to Junior Sous Chef. I then applied for a position at Gleneagles hotel as I wanted to work in a world class establishment. This enabled me to further my skills and work with great produce in a fine dining environment. I have been at Gleneagles for 2 years now and was part of the culinary team that relaunched the Strathearn restaurant. I received a promotion to Senior Chef de Partie in June.

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

To make it to the final six of the scholarship means everything to me, it gives me the chance to test myself against other chefs in a competition environment. I am determined to prove to myself that I can cook at the highest level and do myself proud in the competition. I am honoured to be representing Gleneagles Hotel. 

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

I have enjoyed cooking from a young age, I used to cook with my dad and help with the family meals. I didn’t think about cooking professionally until I was about 15 and finishing school. When I entered my first kitchen at 16 I knew from day one that I loved it and have been obsessed with food and cooking ever since. My first head chef told me on my first day that being a chef isn’t a job it’s a lifestyle and I use this approach every day in life and the kitchen. As a chef everything I do is based around my love for food.

What is your favourite thing about working as a chef?

As a chef I get to do what I love every day and be part of a great team. I love the camaraderie in the kitchen and the teamwork ethic that brings. To be able to work at Gleneagles is very special, I hope every one of our guests will remember their experience in our restaurant. And when guests leave happy that’s the best feeling in the world, knowing you’ve produced food good enough to make people remember it for a very long time.

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

I find it hard to choose between Scottish ingredients because we have so much great produce available on our doorstep, but I would choose venison as my favourite. I really like the depth of flavour of the meat. We use both the loin and the haunch in the restaurant to show it can be cooked different ways. I prefer the Roe deer, it is very tender and has a great flavour, it’s a sustainable meat that lives wild and is famous in Scotland.