The first award for hospitality excellence created in honour of legendary Scottish chef Andrew Fairlie has been given.
The Andrew Fairlie Memorial Award went to the 18th Century Ayrshire country mansion Dumfries House.
Mr Fairlie, who died in January after a long battle with a brain tumour, was Scotland’s only double Michelin Star holder for his eponymous restaurant at Gleneagles Hotel.
The Catering Scotland Excellence (CIS) Awards set up the award in his memory this year. It was presented by Mr Fairlie’s widow, Kate, at a dinner attended by 500 guests in Glasgow last night.
Mr Fairlie, the inaugural winner of the Roux Scholarship in 1984 and described by this year’s judges as a visionary genius, was given the CIS Awards’ Lifetime Excellence Award in 2017.
Restaurant of the Year was Stefano Pieraccini’s Seafood Ristorante in St Andrews Bay. The judges praised the “quality and delivery of a superbly cooked local menu” and said head chef Davey Aspin’s team “worked as one, cohesive unit to deliver a true fine dining experience”.
Other local winners included Shona Sutherland of Taystful in Blairgowrie, named Patisserie Chef of the Year. Judges said she had shown great enthusiasm for developing others.
Stephen King, executive chef of Uisge Bar and Restaurant in Murthly, near Perth, was Employee of the Year for “a true commitment to his employers, team and family while delivering great service to customers”.
Local runners-up included the Rufflets Hotel, St Andrews (Food Tourism), Gerard Chouet, Restaurant Andrew Fairlie, Gleneagles Hotel (Patisseries Chef of the Year ), Jamie Deans, Deans Restaurant, Perth (Young Chef of the Year), Barley Bree Restaurant with Rooms, Muthill (Restaurant of the Year) and Praveen Kumar, Tabla Indian Restaurant, Perth (Chef of the Year).
The first award for hospitality excellence created in honour of legendary Scottish chef Andrew Fairlie has been won by Dumfries House.
The Andrew Fairlie Memorial Award went to the 18th-century Ayrshire country mansion and estate, rescued and redeveloped by Prince Charles.
Fairlie, who died in January after a long battle with a brain tumour, was Scotland’s only double Michelin Star holder for his eponymous hotel at the five-star Gleneagles Hotel in Perthshire.
The Catering Scotland Excellence (CIS) Awards set up the award in his memory this year.
It was presented by Andrew Fairlie’s widow Kate at a dinner attended by 500 guests in Glasgow last night.
Chair of the Advisory Board, Andrea Nicholas, said: “Andrew was unequivocal about using the word ‘excellence’ in the CIS Awards’ name and only accepting and judging entries which lived up to the term.”
Fairlie, the inaugural winner of the Roux Scholarship in 1983 and described by this year’s judges as a visionary genius, was presented with the CIS Awards’ Lifetime Excellence Award in 2017.
This year, the same award was made to Albert Roux senior OBE, KFO.
Restaurant of the Year was Stefano Pieraccini’s Seafood Ristorante in St Andrews Bay.
The judges praised the “quality and delivery of a superbly cooked local menu” and said Head Chef Davey Aspin’s team “worked as one cohesive unit to deliver a true fine dining experience.”
Other local winners included the Fairmont Hotel in St Andrews, Shona Sutherland of Taystful in Blairgowrie and Stephen King of Uisge Bar and Restaurant in Murthly, near Perth.
Local runners-up included the Rufflets Hotel, St Andrews (Food Tourism), Gerard Chouet, Restaurant Andrew Fairlie, Gleneagles Hotel (Patisseries Chef of the Year ), Jamie Deans, Deans Restaurant, Perth (Young Chef of the Year), Barley Bree Restaurant with Rooms, Muthill (Restaurant of the Year) and Praveen Kumar, Tabla Indian Restaurant, Perth (Chef of the Year).
