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)
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