Scott Davies, Head chef, The Adamson, St Andrews
The Adamson is a contemporary brasserie and bar located in the heart of St Andrews. Launched in April 2012, the award-winning restaurant majors in steaks, seafood and cocktails and is listed in the 2014 Michelin Guide. All food is cooked from fresh, using the best Scottish produce with menus changed each season.
How long have you been in the catering business?
Nine years.
What’s your career highlight so far?
Working in Australia, at The Point in Melbourne.
How would you describe your food?
Fresh, seasonal and influenced by the great Scottish larder.
What’s the price of a typical three course meal?
About £30.
Why should someone visit your restaurant?
A modern, exciting restaurant with friendly staff and a variety of dishes to please all tastes. We take pride in delivering excellence in service to our guests.
Describe your staff.
Friendly, knowledgeable and energetic.
What’s your favourite dish to cook at home?
You can’t beat a good roast dinner.
Is there any food you dislike?
No.
What’s your favourite wine?
I really enjoy a good Bordeaux.
What is your favourite Scottish restaurant?
Number One at the Balmoral hotel.
What’s your favourite Scottish ingredient?
Lobster.
What makes a good chef?
Drive and passion.
What’s a tip every chef should know?
Seasoning, timing and temperature are key.
Who do you admire in the industry and why?
Thomas Keller. He’s got so much respect for the ingredients and animals he uses.
How do you relax outside of work?
Playing golf, swimming and relaxing at home.
What has made you laugh in the kitchen?
There are always funny stories and good banter in the kitchen with other chefs.
Anything else I should know?
I feel very lucky that I work in a job I love doing.
