Scott Davies

Scott Davies

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When Shirley Spear offered Scott the position as Head Chef at The Three Chimneys, there was no doubt in his mind that the role at Scotland’s most iconic Restaurant was exactly the move he was seeking to make to develop his career at a top level.

Career

Scott grew up in the village of Caerleon near Newport in South Wales. Having enjoyed a spell of work experience while still at school, he was determined to enrol at catering college and did so in Dundee, as his family returned to live nearby in Scotland.. From here, his ambition to become a leading Scottish Chef never left him, working and learning with a number of well-known names. His first job was at the Carnoustie Golf Hotel and Spa under Paul Whitecross and David Kinness.  He worked with Chef Craig Miller at the Seafood Restaurant in St Andrews and moved on to the Isle of Eriska Hotel under its former Head Chef, Robert MacPherson. Robert was a great influence, teaching him a great many basic technical skills and encouraging him to be creative - skills which have never left him.

Scott was encouraged to travel to Australia for wider career experience.  He moved to Melbourne and The Point Restaurant, where he worked with acclaimed Chef, Scott Pickett, at the equivalent level of a Michelin star. When he returned to Scotland, it was to work with Chef Adam Stokes at Glenapp Castle Hotel. Scott is the first to acknowledge how much influence these up-and-coming chefs were to him in his early years.

Scott became Senior Sous Chef at the well-known Russacks Hotel in St Andrews, where he took Rocca Restaurant to 3 AA rosette standard within a year of being promoted to Head Chef in 2012. This was a remarkable achievement for someone of age 26. From there he moved to The Adamson, a brand new up-market bistro establishment in St Andrews, where he built a new kitchen team and a great name for excellent food. While working there, Scott participated in the 2013 series of BBC TV’s Professional Masterchef. He was runner-up in the final of the competition and excelled in his performance, watched and supported nationwide. When he left to make the move to Skye, The Adamson had just received the CIS Scottish Restaurant of the Year Award.

Bright Future

To date, Scott has concentrated on delivering exciting new menus and building his Brigade’s confidence in executing the new dishes and techniques he has introduced.  A great team player since an early age when he competed as a Welsh schools’ rugby player, he believes in developing every young chef through providing them with the opportunity to learn real skills and knowledge in every section of the kitchen.  Nowhere could be better to experience handling the best, most fresh, local ingredients of many kinds. Especially now with a state-of-the-art new kitchen just installed. Scott is keen to work with schools and colleges throughout the Highlands and Islands to encourage younger chefs and restaurant staff to build careers in hospitality. He proposed the idea of creating an annual Chefs charity dinner, to foster collaboration between the other restaurants on Skye and to enhance the island’s reputation as a wonderful food and drink destination. On 30th November 2016 the first SKYE CHEFS ST. ANDREW'S DAY DINNER took place and Scott hopes this will now become a set fixture on the island's social and charity calendar.