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Scott Campbell is the head chef at Badger & Co in Edinburgh.
Named after one of the characters in Kenneth Grahame's classic children's novel The Wind in the Willows, Badger & Co occupies a site on the same street where the author was born in 1859.
Inspired by Mr Badger and The Wind in the Willows story, the Castle Street restaurant has recently 'turned a new page ' and is now taking its culinary adventures beyond the ‘Wild Wood’ with a creative dining experience that celebrates the best local and seasonal produce
Leading a team of eight in the kitchen, Campbell has overseen the launch of a new seasonal menu showcasing the quality and diversity of ingredients from Scotland’s land and sea.
This week, he takes on our Q&A.
When did you realise you wanted to be a chef?
From a young age, I always wanted to be a plumber, but after a problem with my leg, that wasn’t an option anymore. Once I returned to school, cooking was something I enjoyed, so from there I really wanted to get into the industry.
What was your first kitchen job like?
It was in a hotel with a lot of frozen food to begin with. After 12 months, our senior team completely changed, and it became more fresh food-focused, with lots of training, which I really enjoyed. I have a lot to thank the management for. At the time, they gave me an opportunity and really looked after and developed me.
What does "good food" mean to you?
Good food to me is something fresh, seasonal and flavoursome. Something that would bring a smile to the faces of the guests or my family, depending on where I’m cooking.
Can you share a memory of your worst kitchen disaster?
I think it's the worst, but also probably pretty common for most young chefs: not closing the fryer properly and having to clean up all the oil that's all over the kitchen. Thankfully, I never made a habit of that.
Where is your favourite place to eat out?
I don't really have a favourite, but I’ve always been a fan of the Six by Nico and Lennox concepts. I also really enjoy my visits to Taisteal.
What's the best thing you've cooked recently?
Recently, I'd say our venison and lamb specials. Some of our talented team have been creating some amazing specials, and it’s been a pleasure cooking and tasting these over the last few weeks.
Read more:What do you think is the biggest misconception people have about working in a professional kitchen?
I think a lot of people don’t understand the heavy schedules you have and how they take their toll physically on individuals.
If you weren't a chef, what do you think you'd be doing instead?
I do enjoy a little bit of gardening, so possibly a landscaper.
Is there one ingredient or kitchen tool you think everyone should have at home?
I don’t have one myself, but I think a Thermomix. It’s almost like having an extra chef at times.
What's been the standout highlight of your career so far?
I'd say being head chef at Badger & Co has been the best part of my career so far. The journey I’m on at this restaurant has been different to the rest.