Sascha Randle, who has been cooking for 25 years, has been awarded the inaugural Saskia Beer Churchill Fellowship.
In 2023, Sascha will head to France to obtain specialised training in the skill and techniques of traditional French charcuterie production. Sascha will work with Gilles Verot and Sebastien Zozoya – both world-renowned charcutiers with acclaimed Maisons located in Paris and Bayonne.
The Saskia Beer Churchill Fellowship honours the memory of the late daughter of Australian culinary legends Colin and Maggie Beer, who approached the Churchill Trust to establish a perpetual legacy to Saskia after she passed away in 2020.
Colin, who was a Churchill Fellow in 1978, studied overseas developments in commercial game bird breeding and its tourist potential https://www.churchilltrust.com.au/fellow/colin-beer-sa-1978/
Maggie noted: “Given that the Churchill Fellowship was the springboard for our food journey when Colin was awarded it to study game bird breeding, the synergies with this award and Saskia’s work seemed so perfect. We hope this new Fellowship will open doors for new ideas just like it did for us.”
Adam Davey, CEO of the Churchill Trust, highlighted how honoured the Trust was to be involved in honouring Saskia’s memory.
“We feel privileged that the Beer family have chosen to partner with us to offer an enduring legacy to reflect Saskia’s work and passion for the food industry,” Adam said.
Thinking about applying for a Churchill Fellowship? Applications open again 1 March 2023. Read more about the Trust here www.churchilltrust.com.au