Revelations: Scott Davies, head chef, the Three Chimneys, Skye

What was your best subject at school?

 

The sciences: chemistry, biology and physics

 

What was your first job?

 

Working with my father on building sites

 

What was your first job in catering?

 

At Carnoustie golf club, aged 16

 

What do you normally have for breakfast?

 

Porridge and heather honey

 

What do you do to relax?

 

Go for a walk with my wife and daughter, or work and plant in the garden

 

Which is your favourite restaurant?

 

Restaurant Sat Bains, Nottingham

 

What’s your favourite hotel?

 

Gleneagles in Auchterarder, Perthshire, where my daughter Arwen took her first steps

 

What is your favourite drink?

 

Whisky

 

What is your favourite cuisine?

 

Japanese and Nordic

 

Which ingredient do you hate the most?

 

Avocado

 

Are there any foods/ingredients that you refuse to cook with? If so, why?

 

High-volume, mass-produced or unethically farmed, caught or produced animals. I don’t like how this can damage the environment and the quality of the ingredients

 

What flavour combinations do you detest?

 

Over-complicated ones with too many flavours

 

What do you always carry with you?

 

Nails and screws in my pockets

 

If not yourself, who would you rather have been?

 

Ian Scott Gibbs – Welsh rugby and Lions player (who scored against England at Wembley 1999)

 

Describe your ultimate nightmare?

 

Not having my wife or daughter in my life

 

Tell us a secret...

 

I’m dyslexic and I struggle with reading and writing and I’m not very confident with public speaking

 

Who would be in your “fantasy” brigade?

 

Sat Bains, Gareth Ward of Ynyshir, Damien Styles (of Sofia’s Broadbeach, Australia), Massimo Bottura (Osteria Francescana, Modena) and Niall Keating (Whatley Manor)