Andrew Fairlie Scholarship 2019

Meet the Finalists - Ryan McCutcheon

Ryan McCutcheon, Head Chef, Greywalls and Chez Roux

What inspired you to apply for the scholarship?

I felt inspired to apply for the scholarship as I feel Chef Andrew’s professional ethos changed my career and in the future I would like to do the same for others. I staged in Restaurant Andrew Fairlie in 2013, I had already changed a lot as a chef but during my time in the kitchen I experienced a different level of professionalism and respect. The teachings Chef Andrew had installed in his team really inspired me to push myself further. I was then lucky enough to work with Darin Campbell who was a Head Chef in Chef Andrew’s kitchen.  Darin had an amazing approach to dealing with situations within the kitchen and training his staff, which was a reflection of what I had seen in Chef Andrew’s kitchen. This changed me as a chef and I have tried to reflect this approach to our industry ever since. 

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

I have been a chef for 13 years starting at the age of 14. I used to work 3 nights a week after school and weekends in a small hotel serving good quality, homemade pub food - this was in a small seaside town called Portpatrick. I worked my way from Commis to Sous Chef in a period of 4 years however during this time I was still studying and unsure what I wanted to do with my future. Then at the age of 18, I decided to pursue being a Chef as a full time career. I gained a position at Gleneagles Hotel through Chefs in Scotland agency, I knew my level of experience and agreed to take a Commis’ role as I wanted to start from the bottom and work my way up in a more professional capacity. I spent 5 years at Gleneagles, working my way up to Chef de Partie and gained experience in all kitchen outlets of the hotel. In 2015, I went to work at Cromlix and Chez Roux and soon became Junior Sous and was part of the team to win 3 rosettes. I had a 6 month gap where I left Chez Roux to work at Knockinnam Lodge as Senior Sous. I was then contacted by Mr Roux and asked to come back to the company and join Greywalls Hotel. After 2 months, I was promoted to Head Chef and have now been here for 3 years. We currently hold 2 rosettes and are striving for our third. We run an apprenticeship program within the kitchen and so far have trained 3 apprentice Chefs who have all qualified. I also teach at Gullane Primary School with the Royal Academy of Arts’ Adopt a School Program. 

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

I was amazed to have been chosen as a finalist and had to read the email twice as I thought I had read it wrong. Even reaching the final for all involved in the Scholarship is a great accomplishment. I look forward to the challenges that lie ahead. It’s made me feel that thus far in my career I have developed myself as a chef in the right manner and that my goals are achievable. 

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

For most of my teenage years I wanted to be a maths teacher. At school, numbers were always my strong point and I always had an interest in helping others learn so a maths teacher seemed the logical choice. As the passion for cooking grew, being a chef took over and as I grew within the kitchen I soon learned this was also a role where I could become a mentor to others. 

 What is your favourite thing about working as a chef?

Being a chef is always exciting, even running your own kitchen you still learn everyday. Trends within the industry are always changing which keeps you on your toes and allows you to continually push your own boundaries. Guests enjoying their experience is always rewarding as it shows your hard work is paying off. Developing young chefs is as rewarding as serving good food, watching an individual grow within your kitchen gives you a great sense of accomplishment as you see them develop from a youngster into a confident and competent chef. 

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

My favourite Scottish ingredient is Ayrshire pork. Pork I feel is over looked so often but the pork from Ayrshire is outstanding, the very best of which comes from the Robertson Family. Pork is so versatile, I enjoy using every part of the animal such as the Head for Terrines, the Shoulder, Belly and Fillet for homemade Sausages and even the Trotter boned out and filled with a luxurious Chicken, Truffle and Sweetbread Mousse. It is also a fantastic beast to practice butchery skills on.