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On his return to the Scottish Highlands, Scott’s newfound culinary identity and talent became clear to see. He became senior sous chef at the Russacks Hotel in St Andrews, and earned the restaurant 3 AA Rosettes within a year of being promoted to head chef. He later moved to The Adamson, and built a reputation for excellent food there too, before he starred in the 2013 series of MasterChef: The Professionals. ‘My goal was always to reach the semi-finals,’ says Scott. ‘I wanted the opportunity to see two-star and three-star chefs work.’ In the end, Scott did reach the semi-finals – he finished as runner up in the competition, and got to work alongside two culinary heavyweights in Sat Bains and Massimo Bottura. ‘It completely opened my mind. They were always talking about how to create pure flavours. When you have high quality ingredients, you’re actually diluting them by using butter and cream to make purées and sauces. A lot of what we do now at The Three Chimneys is inspired by that. When we make a carrot purée, it just tastes of carrot – it’s not diluted by any fats.’

In 2015, Scott left The Adamson and became head chef at The Three Chimneys in Skye, spearheading a changing of the guard at the prestigious restaurant after the exit of former chef-director Michael Smith. With a new-look team now in place, Scott’s clean, pure style is proving to be a wonderful match for the Isle of Skye, and The Three Chimneys is reaffirming itself as one of the UK’s very best restaurants.

Three things you should know

Scott is only the third head chef in The Three Chimney’s thirty-two-year history, and got the job when he was just twenty-nine.

Being based in such a remote location means Scott sources as many ingredients from Skye as he can, rather than relying on imports from Scotland and beyond.

Scott takes time out to help teach budding chefs at catering colleges across the Scottish Highlands, encouraging younger generations to begin a career in hospitality.