Having originally planned on a different career, Scott pivoted into professional kitchens at age 26, after discovering he loved the pace, the pressure and the feeling that every day you could get a little bit better.
Thriving in the Kitchen
He rose to become executive head chef at Michelin-starred Solstice in Newcastle, which has retained its star during his time there. This is something Scott feels hugely proud of, not only from a personal perspective but also because he feels it proves that world-class restaurants can thrive in the North East.
Every kitchen that Scott has worked in has taught him something, but the biggest influence on him has been the chefs who demanded high standards while also giving him the confidence to grow. He says that’s the kind of environment he strives to create for those around him now.
Finding Inspiration and Staying Curious
Scott feels inspiration comes from everywhere if you’re paying attention. He often finds himself inspired when out walking the Northumberland coastline, chatting to a grower, travelling, eating in another restaurant or working with ingredients he hasn’t fully explored before.
He believes the biggest mistake a chef can make is thinking they’ve figured it all out. Scott says he reads, travels and stages when he can, as well as talking to other chefs and constantly challenging the menu. He feels that trends come and go, but curiosity never should and firmly believes that if he is continuously learning, then his food keeps moving forward too.
Always Aiming for the Next Level
Continuous improvement is what drives Scott, he says that whether it’s making a dish 1% better, developing someone in the team or giving guests a meal they’ll remember years later, there’s always another level to aim for. He adds that there aren’t many jobs where you can spend all day obsessing over tiny details, then watch it all come together over a few hours every evening. He admits it’s stressful but says that’s part of what makes it addictive.
Supporting the Next Generation
Developing and retaining young talent has been one of the biggest challenges he’s faced as a chef and a leader, but it’s also something he finds incredibly worthwhile. Seeing young chefs grow in skill and confidence, and knowing he’s played a part in their journey, is one of the most rewarding aspects of the job for Scott. It has reinforced his belief that a great kitchen isn’t just built on great food, it’s built on great people.
Flying the flag for the North East in The Final
Scott has always looked at NCOTY with respect, describing it as a ‘proper test of your ability’. He says on a personal level winning would be an incredible moment that would reflect years of hard work, sacrifice and support from those around him. Professionally, he feels it would shine a light on Solstice, his team and the North East dining scene. He’s passionate about the amazing talent in the region being recognised on the national stage and hopes to show people that some of the UK’s most exciting food is being cooked in the area. With confidence in his cooking style and a strong brigade behind him, he enters the final eager to test himself and fly the flag for the North East.