One of Scotland’s greatest chefs has inspired a new wave of culinary talent.

Six budding chefs have been revealed as finalists in the first Andrew Fairlie ­Scholarship contest.

Andrew, whose Gleneagles restaurant is the only one in Scotland to have two Michelin stars, revealed last November he had a terminal brain tumour. He died in January, aged 55.

The scholarship was launched in February.

First Minister Nicola ­Sturgeon said: “Andrew Fairlie did so much in his life and career to encourage the next generation of world class chefs in Scotland.

“The scholarship in his name will ensure a fitting legacy is created and I am proud the Scottish Government is supporting it.

“I am delighted that so many young chefs want to be among the first to benefit and I ­congratulate each of the six finalists who have reached the shortlist. I wish them well for the final stage of selection and have no doubt they will all shine throughout their careers.”

Finalists include Abbie Clunie, 23, from Fife, and Emma-Rose Milligan, also 23 and from Kilmarnock.

Stephen McLaughlin, ­Restaurant Andrew Fairlie head chef and lead judge, said: “It wasn’t an easy decision, however the final six are all there on merit.”

Other chefs to make the cut include Jake Hassall, 25, Joseph Harte, 23, a junior sous chef at Douneside House, ­Aberdeenshire, and Ryan McCutcheon, 27, from ­Edinburgh, who is head chef at Greywalls Hotel and Chez Roux.

The youngest of the finalists is 22-year-old Peter Meechan, who works at the Strathearn Restaurant at Gleneagles.

The scholarship will ­recognise two ­individuals – one male and one female – who are forging ahead with their career in Scotland. The final stage of the contest will take place on October 24 at Gleneagles.

The winning Andrew Fairlie Scholars will get a placement at the Culinary Institute of America and at Restaurant Andrew Fairlie at Gleneagles.