Andrew Fairlie Scholarship 2020/21

Meet the Finalists - Ryan McCutcheon

Ryan McCutcheon, Chef Patron, Achray House Restaurant with Rooms

Where are you from originally?

I’m from Stranraer.

 What inspired you to apply for the scholarship?

 I applied for the Scholarship again as I wanted to go back and challenge myself and put myself under pressure. I admire Chef Andrew’s work and would like to learn more about his ethos and develop myself into a stronger all round Chef.

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

I started cooking at the age of 14 in a small hotel, and then spent 4 years training and gained a love and passion for food. At 18 years old I took a Commis position at Gleneagles Hotel and spent 5 years working in all restaurants across the resort. I then moved to Cromlix and Chez Roux as Junior Sous Chef for 18 months and following that I took the opportunity to take a Sous Chef position at Knockinnam Lodge. After 6 months I was offered a role as Sous Chef which after a brief period became Head Chef at Greywalls Hotel and Chez Roux where I spent a little over 3 years. In February 2020 I took a Head Chef position at Achray House where I am now Chef Patron.

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

I was lucky enough to take part in the finals last year which I thoroughly enjoyed. Being surrounded by Industry Leaders, innovative and like-minded people is really inspiring. To have another opportunity to become an Andrew Fairlie Scholar would be a fantastic achievement in my Career.

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

Growing up I always wanted to be a Maths Teacher or Accountant, cooking took over both and I never looked back.

What do you love about working as a chef?

The freedom, the creativeness, the energy of a kitchen and the buzz of service. We get to work with great Scottish produce, push and develop ourselves all the time. This year I have been a chef, a takeaway chef, a van driver delivering food boxes and hand delivered leaflets - that’s the beauty of working as a chef. Every day is a school day, and every day is different. There is always something to learn.

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

Pork is my favourite ingredient. I like using every part of the animal for different dishes and find the cheek to be my favourite cut from the beast.

How has Covid-19 impacted you and your career, and how have you overcome this? 

This has been my first year in a very new role where I soon took over the business rather than just the kitchen. With a lot of new things to learn already, COVID was a game changer. We have adapted the business many times in order to stay afloat and ensure the business survives. We have been opened and closed, a takeaway and a food box company. Personally, I have been working and kept busy, so my days feel pretty much the same, if anything I think COVID has forced me to learn a lot about business quickly. Certainly faster than I thought. I am lucky enough still to be cooking, it’s just service is very different.

What have you been doing during lockdown to keep your skills and knowledge fresh?

I have been working during lockdown, so for me I am still doing the same thing I’ve always done. I am currently trying to further my knowledge in growing our own produce for the hotel in gardens. We are in the process of installing new vegetable beds and a green house.