- Philip Sime
- Tony Roper
Episode 2 of 6
Tony Roper talks to Scotland's top chef Andrew Fairlie and takes him back to the housing estate where he grew up. We hear stories from Andrew's childhood, and discover how he went from polishing glasses at the Station Hotel in Perth, to winning a Roux scholarship in France, to opening his own restaurant in the prestigious Gleneagles hotel. Andrew explains how 2005 was the biggest year of his career; he gained his second Michelin star and had the honour of cooking for the Queen and some of the world's leaders at the G8 summit.
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