The role

We are recruiting a Pastry Chef to strengthen our kitchen Brigade. This is a senior role that combines a need for the highest culinary standards with skills to create, and manufacture desserts and petits fours for our A la Carte and Dégustation Menus. You would report directly to our Head Chef and work closely with our Sous Chef to take responsibility for our pastry offering. You must have a proven track record in a kitchen of similar standard as this role demands the highest calibre candidate.

Rated with 2 stars in the Michelin guide since 2006 and the sole recipient of the Michelin Welcome and Service award 2022, Restaurant Andrew Fairlie has established itself as a leader in Scottish Hospitality. Confirmed in The Caterer Top 30 'Best Places To Work In Hospitality 2021' and voted Number 1 in the Hardens Top 100 UK Restaurants 2023, you can be assured we care about what we do and who we do it with.

Working with only the finest produce (much of it showcasing Scotland's Larder) and produce from our Secret Garden, we are blessed with a loyal and regular clientele who rightly expect exceptional and personal service. We have built a reputation for a characterful, personality led, and professional service style.

We open for dinner only, and work a straight shift over a five day working week. We offer an attractive salary, and an equitable share of gratuities (and a meal on duty). We will support your continued on the job development.

If you can see yourself filling this fantastic opportunity get in touch.

We will consider applicants only from those already legally able to work and reside in the United Kingdom.

Applicants should include a background resumé with their application.

Apply now

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Passion & Enthusiasm

We have created an environment where skills are shared and learned, creativity is celebrated, enthusiasm and collaboration are valued and passion is rewarded.

A career at Restaurant Andrew Fairlie is a chance to work alongside and learn from some of the most talented and knowledgeable individuals in the industry.

It’s what you bring to the table that counts.

Chef in training at Restaurant Andrew Fairlie