Chef Andrew Clark named 2024 Andrew Fairlie scholar

Andrew Clark, head chef at Scottish foodservice company Entier, has been crowned winner of the Andrew Fairlie Scholarship.

The Hospitality Industry Trust (HIT) Scotland revealed the results yesterday (27 November) following the final at Perth College, which involved cooking and serving a seasonal sharing dish for four using a short saddle of Scotch lamb, spinach garnish, creamed polenta and sauce.

Finalists were also tasked with creating a pear and almond tart as part of a surprise challenge.

Clark, 32, impressed judges with his technical skill, professionalism and flavourful dishes.

The judging panel was headed by Stephen McLaughlin, head chef at the two Michelin-starred Restaurant Andrew Fairlie, and supported by Tom Kerridge of the two Michelin-starred Hand and Flowers, Sat Bains, chef patron at Restaurant Sat Bains and Gary Maclean, winner of MasterChef: The Professionals.

Clark has secured a two-day educational trip to France with Grande Cuisine, a chance to work at the two Michelin-starred Restaurant Andrew Fairlie at Gleneagles, and a stage at the three Michelin-starred Core by Clare Smyth.

The scholarship is now in its fifth year and is offered in partnership with HIT Scotland, an industry charity supported by the late Andrew Fairlie.

David Cochrane, chief executive at HIT Scotland, said: “The Andrew Fairlie Scholarship continues to provide up-and-coming Scottish culinary talent with a gateway to unrivalled industry opportunities that will enhance their careers and professional skills.

“All five finalists were worthy contenders for the prize, but ultimately only one could be the winner! Congratulations to Andrew Clark who excelled on the day, displaying a unique perspective, technical flair and passion for the craft through his remarkable dishes.”

McLaughlin added: “We had five very strong finalists, but Andrew stood out for us today. It was clear to see how much hard work and practice had gone into his lamb dish and accompaniments, the lamb was the correct cuisson and he had the right amount of creativity in his spinach dish. And his tart had it all! A biscuity base, a well baked filling, and the perfect sweetness to his pear. Congratulations to him for a winning performance in the kitchen today.”

Who were the finalists for the 2024 Andrew Fairlie Scholarship?

• Allan MacDonald, 24, breakfast chef de partie at the Balmoral
• Andrew Clark, 32, head chef at Entier
• Marcin Borek, 31, chef de partie at Fingal
• Michael Sutherland, 30, senior chef de partie at Gleneagles 
• Patryk Kasperek, 30, chef de partie at Fingal