Following a competitive selection process, five of Scotland’s most promising chefs have been selected as finalists for the 2026 Andrew Fairlie Scholarship.
Those finalists are:
- Luke Atagan, senior chef de partie at Road Hole Restaurant, Old Course Hotel;
- Jamie Cochrane, head chef at The Tollhouse;
- Emily Hailstones, hospitality head chef at Baillie Gifford (CH&CO).
- Finlay MacDonald, junior sous chef at The Dipping Lugger;
- Mohammed Anas Siddique, head chef at The Bass & Barrel;
These five will have the opportunity to take part in the Grand Final on Wednesday 25 November at UHI Perth, followed by a presentation to the winner at The Gleneagles Hotel.
The final will see each of the five prepare the seasonal two-course meal for four people that they designed for their application, demonstrating their technical skill, creativity and individual culinary style.
The first course will feature a classic Chou Farci, with Scottish game as its main ingredient. The dish will be served with a braised lentil garnish flavoured with smoked bacon and vinegar, alongside a sauce or jus to complement the cabbage and lentils.
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 aim of both dishes is to demonstrate skill and craft as a chef, while also showcasing personality and passion.
The 2026 Scholarship will be judged by a panel of leading chefs, including the head chef at Restaurant Andrew Fairlie, Stephen McLaughlin, who 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.
McLaughlin said: “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,” said McLaughlin.
“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.”
Whichever of the five wins the scholarship will embark on a series of exclusive educational experiences, including 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.
Finalist Luke Atagan commented: “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.”
Chief executive of HIT Scotland, David Cochrane MBE, added: “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.”
