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Borders Student Chef Embarks On Fairlie Apprenticeship

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Borders Student Chef Embarks On Fairlie Apprenticeship

October 21
20:07 2013
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Paolo was offered the placement after winning the Border Union (BUAS) Bicentenary Roux Apprentice Award. Six BUAS finalist students were invited to cook for Albert Roux OBE, who was apparently so impressed with the calibre of talent at the cook-off, that he decided there would be two further scholarships awarded. Lynn Frizzell, from Galashiels, won a two-week placement at La Gavroche Restaurant in London, and Andrew Thompson, from Earlston, won a two-week placement at Greywalls in Gullane.

Paulo, from Melrose, will commence the six-month apprenticeship at the two-Michelin-starred Andrew Fairlie at Gleneagles.

Speaking with Paulo during his visit to Gleneagles to meet the restaurant team, Mr Fairlie –  was awarded the very first Roux scholarship 31 years ago – warned he will face some challenges as well as rewards: ‘The hours are long and I think Paolo find the first few weeks particularly tiring, as there will be so much to take in,’ he said. ‘It can feel quite overwhelming but the best approach is to concentrate very much on the area you are working in and try to block out everything else,’ 

‘However, after six months of working in the environment here you will have developed a very disciplined approach to work. There is a right way and a wrong way to do things and we will teach you the right way!’

 Vicky MacDonald, Programme Leader of the Catering and Hospitality section at BordersCollege, said: ‘We would like to thank the Border Union Agricultural Society and Scotch Lamb for their kind sponsorship and support in running the award, as well as  Glen Watson, Chef Consultant to Albert Roux.’

Uel Morton, Chief Executive of QMS, added: ‘As an industry we are very fortunate to have some of the world’s top chefs recognising the quality of the food produced in Scotland, including Scotch Beef and Scotch Lamb.

‘This initiative offers an excellent opportunity for the winning students to work with top quality ingredients and develop life-long skills through a truly inspirational work experience.’





Roux Apprentice square.JPG

Paulo Neves, a student from Borders College (pictured right, with mentor Andrew Fairlie), is to undertake a work experience placement at Fairlie’s Gleneagles-based restaurant…

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