Spotlight | Team Andrew Fairlie

Posted on Thursday, July 21, 2022 by Ivan MackenzieNo comments

Welcome back to our 'Spotlight' series where we shine the light on the Hospitality, Leisure and Tourism industries and their inspiring figures! Today, our guests are the Team behind the iconic Andrew Fairlie Restaurant! 

Dale Dewsbury, General Manager 

  • Can you introduce yourself?

    I’m Dale Dewsbury, General Manager and one of the directors of Restaurant Andrew Fairlie. 

  • Where did you start your career at?

    I was brought up in a Yorkshire Pub, and went to catering college in my hometown in York. I started my full time career in a privately owned country house hotel in West Sussex called Abingworth Hall. I stayed in the Country House Hotel environment (it was the 80’s and the Country House was where some great hospitality was to be found) via Middlethorpe Hall and Llangoed Hall

  • What motivates you to wake up and go to work?

    I work with fantastic people both colleagues and diners, so there’s a motivation every day to deliver on a promise to those folk. Working to the best of our ability and delivering a fantastic product and service is a huge motivator and becomes addictive. 

  • What would you do (career-wise) if you were not in this current job?

    I don’t think I want to be in any other environment – I have such a strong connection to the restaurant and it still challenges me and still excites me, that I don’t think another job could compare. 

  • Who is your hero? Why?

    There are a number of people who inspire me – my father has been my earliest and abiding role model and is a blueprint for the sort of person I want to be. Diego Masciaga was the person I admired most professionally and I have since had the pleasure to spend time with and he lives up to every expectation. Obviously, Andrew Fairlie has left a massive imprint on my life and career and is the opinion I most often consider in many scenarios. He was considered, talented and had no ego. He delivered great insight and made me better professionally for rounding off some of my corners.

  • What advice would you give your younger self?

  Believe in your abilities more – I was a very introverted, self-effacing youngster. 

  • How do you see the hospitality industry going further/changing?

  The industry is changing in many ways some good in terms of improved conditions and pay scales, some less good in terms of availability of staff, but there will always be a place for quality and excellence, and a need for people who can deliver it.

  • Why should people consider working in the hospitality/Tourism sector?

  It’s a hugely rewarding career, with a diverse spectrum of roles.  It's sector that rewards ability and commitment. Its also a sector that is growing and can offer a long-term career.

  •  Tell us three things about you that no-one knows?

  I love to dance, I have a great record collection and I can’t just tell 3 secrets to just anybody!

  

Stephen McLaughlin, Head Chef 

  • Can you introduce yourself?

    I am Stephen McLaughlin, Head Chef Restaurant Andrew Fairlie where I have held this position for the last 14 years.

  • Where did you start your career at?

    I started my career as an apprentice at One Devonshire Gardens in Glasgow after studying 2 years of professional cookery at Glasgow College of Food Technology.

  • What motivates you to wake up and go to work?

    Working in a world class restaurant and being surrounded by brilliant passionate and inspiring people.

  • What do you do in your current role?

    Primarily managing the kitchen and everyone who works in it.  All culinary aspects of our restaurant are my responsibility.

  • What would you do (career-wise) if you were not in this current job?

    A Navigator on an aircraft carrier!

  • Who is your hero? Why?

    Nico Ladenis – His ethos and views on culinary heritage and traditions reinforce every aspect of discipline and respect that had been instilled in me as a young chef but from a completely different and unique angle.

  • What advice would you give your younger self?

    To have eaten out more and to have experienced a broader range of cuisines.

  • How do you see the hospitality industry going further/changing?

    I see our industry becoming more dynamic and filled with new fresh energy.  I see skills and craft being more essential than ever.  Training and passing on knowledge to be at the forefront of everyone’s thoughts.

  • Why should people consider working in the hospitality/Tourism sector?

    It is a fabulous place to set strong roots and to build and gather anything you want from a huge source of never ending knowledge and inspiration. If you work hard and have a calm and assured focus then the world is truly your oyster!

  • Tell us three things about you that no-one knows?

    I would have been a professional footballer if I hadn’t received a bad injury age 15.

          I love a condiment!

          I secretly would love to be able to dance a classic Tango!

 

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