Scotland’s next generation of culinary talent recognised in scholarship final

The five finalists competing for the prestigious scholarship are Finlay MacDonald, Junior Sous Chef at The Dipping Lugger; Jamie Cochrane, Head Chef at The Tollhouse; Mohammed Anas Siddique, Head Chef at The Bass & Barrel; Luke Atagan, Senior Chef de Partie at Road Hole Restaurant, Old Course Hotel; and Emily Hailstones, Hospitality Head Chef at Baillie Gifford (CH&CO).

For the Grand Final, the chefs will prepare the seasonal two-course meal for four people that they designed for their scholarship application. 

This task aims to demonstrate their technical skill, creativity, and individual culinary style.

The first course will feature a classic Chou Farci, with Scottish game as its main ingredient. This dish will be served with a braised lentil garnish flavoured with smoked bacon and vinegar, alongside a complementing sauce or jus. For the second course, candidates had to create a dessert primarily featuring homemade brioche and apples, with vanilla pods and a choice of one alcohol to flavour the dessert. 

The 2026 Scholarship will be judged by a panel of leading chefs, including Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, who will serve as Head Judge. He will be joined by Sat Bains, Chef Patron of Restaurant Sat Bains, and Gary Maclean, Scotland’s National Chef and winner of MasterChef: The Professionals.

Stephen McLaughlin commented: “I’m over the moon with the five lucky chefs who have been selected for this year’s Andrew Fairlie Scholarship Finals Day. 

The recipe packs that they returned for their Scholarship application really were all out of the top drawer. Each of the five chefs’ recipes was completely unique to them and all painted a lovely picture of who they were both professionally and personally. 

The amount of hard work and fine detail that went into each of the finalists’ answers, recipes and methods was quite inspiring. I could feel their strong desire to succeed through their paperwork. I know that Finals Day will be a close one – I can feel it in my bones! Well done to them all for getting this far and very best of luck to each chef in what will be a hard-fought Finals Day.” 

Finalist Luke Atagan added: “When I first found out I was a finalist, I was incredibly proud. The HIT Scotland Andrew Fairlie Scholarship is one of the most respected opportunities for developing chefs in Scotland, so to be considered alongside such talented individuals is a huge honour.”

David Cochrane MBE, Chief Executive of HIT Scotland, stated: “We are delighted to announce the five talented chefs shortlisted for this year’s Andrew Fairlie Scholarship and congratulate each of them on reaching this stage of the competition. 

“Chef Andrew displayed all the best attributes in his kitchen, with his innovation and passion for quality at the cornerstone of everything he did. It is wonderful to see his legacy continue through this scholarship and to support the next generation of talented chefs. 

“The Andrew Fairlie Scholarship gives one exceptional chef the opportunity to experience multiple learning opportunities that can inspire and motivate them throughout their career. We wish all five finalists the very best as they take the next step in this exciting journey.” 

The prestigious scholarship, delivered by Hospitality Industry Trust (HIT) Scotland, celebrates the legacy of the late Andrew Fairlie, Scotland’s two-Michelin-starred chef. It aims to support the next generation of culinary talent through a unique programme of learning, mentorship, and professional development.

The successful scholar will embark on a series of exclusive educational experiences. 

These include a two-day culinary study trip to France with Grande Cuisine, a stage at the three-Michelin-starred Core by Clare Smyth in London, and hands-on experience at the two-Michelin-starred Restaurant Andrew Fairlie at Gleneagles and Restaurant Sat Bains in Nottingham. The winner will be announced following the Grand Final and presentation at The Gleneagles Hotel.