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.
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.
Scott has taken The Three Chimneys to new heights of excellence since he became Head Chef. Winning the current Editor's Choice Award in the 2018 Good Food Guide, as Best UK Restaurant, is a wonderful accolade. Never before has the Restaurant received such a high level of praise on TripAdvisor, which listed us as #5th in the UK as a fine dining restaurant and #20th in Europe for 2017. This is quite an achievement, based upon the quality of readers' reviews. Scott recently joined the SlowFood Chef's Alliance and supports the promotion of Scotland's superb fresh ingredients of all kinds, in conjunction with Scotland Food and Drink. He is an ambassador for the reinstatement of a local abattoir in Skye.
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 every kind. With his kitchen upgraded over the past year and organised just the way he wants it, 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 is immensely proud of the part he plays in continuing to enhance the reputation of the Isle of Skye as a food-lover's choice of destination and now uses more local suppliers than ever before, especially Highland beef, Soay lamb and rare breed, iron-age pork from nearby Orbost Farm. His Head to Tail Beef dish was listed as an "inspector's highlight" in the 2018 Good Food Guide. See a few of his dishes in the short video below.