Born and bred in Teesside, Scott has been a chef for seven years - five of which were with Kenny Atkinson.

He started at Atkinson’s House of tides in 2018 and worked his way up to sous chef, before an opportunity arose for him to move to Atkinson’s new restaurant, Solstice, in 2022, where he is at the helm. Within eight months of opening, it received a Michelin star.

Scott originally went to university to study sport and become a teacher, but he quickly realised that wasn’t the job for him.

Scott loves to focus his cooking on quality local ingredients, which allows him to celebrate how simplicity on a plate can have the produce front and centre. He is keen to embrace seasonality and sustainable practices.