Clark ‘delighted’ the panel of judges with his technical skill, professionalism and interpretation of the brief, which required each participant to create an autumnal sharing dish for four made from a short saddle of Scotch lamb, with a spinach garnish, creamed polenta and a sauce.
He also impressed in the surprise task, which asked the competing chefs to bring some homemade sweet pastry with them in order to create a pear and almond tart on the day.
Clark was one of five finalists to take part in the competition’s final skills test, which was held at Perth College UHI on Wednesday 27 November.
Among those also , and Gleneagles senior chef de partie Michael Sutherland.
“We had five very strong finalists, but Andrew stood out for us,” said Stephen McLaughlin, Restaurant Andrew Fairlie head chef and lead judge.
“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.”
Now in its fifth year, the Andrew Fairlie Scholarship is positioned as ‘the ultimate scholarship any aspiring chef in Scotland could receive’.
It was established by HIT Scotland in the wake of Fairlie’s death back in 2019.
David Cochrane, chief executive of 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 their remarkable dishes.”
Clark’s prize includes a two-day educational trip to France with Grande Cuisine, hands-on experience working at the two Michelin star Restaurant Andrew Fairlie at Gleneagles, and a stage at the three Michelin star Core by Clare Smyth in London.
He will also receive a bespoke chef’s jacket.
