Great British Menu 2021 chefs: Scott Smith, Scotland heat

Chef and Owner of Edinburgh restaurant FhioR Scott SMith is one of four chefs Competing for Scotland on Great British Menu 2021.

Series 16 of the competition starts on Wednesday 24th March on BBC Two at 8pm. The Scotland heat is airing on Wednesday 31st March, Thursday 1st April and Friday 2nd April.

For the Scotland heat, host Andi Oliver is joined by veteran chef and judge Tom Brown.

It pitted him against chef owner of The Harbour Café and founder of Stocks Events, Amy Elles - who, as per the programme's new format, was eliminated after the fish course; chef owner of Aizle and Noto, Stuart Ralston; and chef and owner of Edinburgh's the Little Chartroom, Roberta Hall-McCarron. Scott sadly didn't tally up as many points as Roberta and Stuart from Tom, so didn't make it through to the judge's chamber.

Biography

After working his way up from commis to senior-sous in a small Sicilian restaurant, Scott got a job at The Peat Inn and spent his formative years learning alongside Geoffrey Smeddle before opening a new restaurant with award-winning chef Steve Collinson.

It was at this point in his career that the chef decided to spread his wings and open his own restaurant, Norn, which opened in 2014.

Unfortunately for Scott - and despite receiving the title of best restaurant in the Edinburgh Restaurant Awards on the day he made his decision official - his vision for the restaurant differed from that of his business partner, a fact which led to Norn's permanent closure.

Undeterred, he and and his wife Laura decided to open another restaurant on Edinburgh's Broughton Street, Fhior, this time funding it themselves.

The chef's food is Scottish in essence but Nordic in form, simple in execution but thoroughly thought-out. Scott is adamant that his ingredients come from small producers with sustainable operations.

Age/DOB

32, born 02/07/88

Height

6ft 1in

Relationship status

Married

Dishes

Starter

Scott's starter, 'Married Love,' was a reference to Marie Stopes' contribution to free access to contraception and consisted of a poached oyster served with apple, cucumber and caviar. It was given a 6/10.

Fish course

Scott's fish course, 'Breaking the Mould,' inspired by Alexander Fleming's accidental discovery of penicillin, he served Megrim sole with pickled fennel, seaweed and buttermilk sauce. Despite initial reservations on the choice of fish, veteran judge Tom Brown found it highly enjoyable and gave it an 8/10.

Main Course

For his main course, 'TV Nation,' a reference to John Logie Baird's invention of the television and the influence it has had on modern lives, Scott prepared a braised beef rib, potatoes, horseradish, shoestring fries and mixed sorrel, which he served on a TV dinner-style platter. Tom Brown gave the dish a score of 7/10.

Dessert

Scott's desert, 'Breakfast Club,' a nod to Alan MacMasters' invention of the electric toaster, Scott tried to emulate a dish worthy of the breakfast table, with brioche French toast, milk mousse, earl grey sorbet, topped with almond brittle for a granola-like crunch. It received 7/10 points.