Cooking the best local, seasonal produce on Skye keeps the Three Chimneys head chef Scott Davies passionate about what he does.
‘I always loved the kitchen,’ says Scott. ‘Ever since I was young, I was cooking and baking with my mum.’
The idea of being a chef took hold during work experience, aged 15, ‘I just loved the vibe, the buzz and how the chefs were all so passionate about it. That really made up my mind.’
Runner-up in MasterChef: The Professionals in 2013 – ‘It was an intense experience, you learn a lot’ – the 30-year-old has been at the renowned Skye restaurant since last June.
Originally from Wales, he moved to Scotland 14 years ago. ‘My mum brought me over here. She’s from Scotland and spent 21 years in Wales, and then she said to my dad, “It’s time to go home”.’
Gaining qualifications at Kingsway Campus in Dundee, Scott’s first job was at the Carnoustie Golf Hotel, before stints at the equally prestigious Seafood Restaurant in St Andrews and the Isle of Eriska Hotel.
‘Then I went to Melbourne in Australia and worked at the Point Albert Park. Melbourne is fantastic – I’ve had some of the best meals I’ve ever eaten out there.’
This recipe originally featured in Scottish Field’s August 2016 edition.
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