Andrew Fairlie Scholarship 2020/21
Meet the Finalists - Peter Meechan
Peter Meechan, Junior Sous Chef, The Strathearn at Gleneagles
Where are you from originally?
I grew up in Falkirk, where I lived with my Mum, Dad, 4 sisters and 2 brothers.
What inspired you to apply for the scholarship?
Last year I was fortunate enough to make it to the Final of the Andrew Fairlie scholarship. I found the whole experience a great opportunity to learn and to test my skills. Andrew Fairlie’s career has inspired my decision to enter the Scholarship. Andrew was a Roux scholar himself and went on to have a huge influence in Scottish hospitality. He inspired so many chefs who worked with him.
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 the 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 3 years working and learning with the team in the Strathearn kitchen. I recently received a promotion to Junior Sous Chef.
What does it mean to you to have been shortlisted for the finals of the scholarship?
To be shortlisted for final 6 of the Andrew Fairlie Scholarship for the second time is a major achievement for my career. I learned so much about myself in the first final. I am determined to do well in the competition and show the judges that I can cook at the highest standard. It is a great honour to be representing Gleneagles and I would love to be the next Andrew Fairlie scholar.
Growing up, did you always want to be a chef?
I have enjoyed cooking from a young age, I used to cook with my Mum and 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. 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. My favourite thing is being part of a great team, I love the camaraderie in the kitchen and the team ethic that it brings. At Gleneagles, with more than one food outlet, there is an opportunity for people to move around and learn different types of cuisine within the hotel. From fine dining in the Strathearn restaurant to the brasserie style in the Birnam, curries and tandoor in the Dormy Club House. There are always new things going on.
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 is a sustainable meat that lives wild and is famous in Scotland.
How has Covid-19 impacted you and your career, and how have you overcome this? What have you been doing during lockdown to keep your skills and knowledge fresh?
Due to Covid-19 we had to close the hotel back in March 2020. In July, the hotel reopened again for a few months but then had to close again in November. The Dormy club house was able to remain open to guests from the council area and golf was still on for leisure purposes from November up until Christmas day. During that time, I got the chance to work with the tandoor chefs and the tandoor ovens, learning all about curries, spices, and marination and how to cook in the tandoor ovens. Since then, I have been cooking with spices at home making different types of curries. I have been baking bread fresh at home and I am trying to get it mastered. I have spent a lot more time reading recipe books and that is keeping my knowledge fresh for when we can finally reopen the hotel.