I’m pretty careful in the kitchen and haven’t had any major injuries, but I have seen my old chef get burnt when cooking sea bass - the hot butter from the pan flicked up onto his arm and caused major blistering!
Scott Paton started his career washing dishes at The Jack in the Green near Exeter, aged 15. He swiftly moved his way up the ranks as a passion for pastry saw him land a promotion from pastry chef to sous chef, resulting in him winning...
