Chef Scott returns to city excited by fresh concept

Scott Cameron is thrilled to be Brassica’s executive chef.

“As a chef, the Brassica concept excited me as soon as I heard it,” he said.

“Not only for its potential to be an imaginative menu, but also the opportunity to work closely with local producers.”

Returning to his home town of Dundee after an 18-year absence, Scott comes to Brassica from Gleneagles and has held top roles in some of Scotland’s most prestigious locations, including Cromlix House Hotel (now owned by Andy Murray), Hotel du Vin in St Andrews and for Albert Roux in the Chex Roux Rocpool Reserve in Inverness.

“The menu starts with the producer,” he explains.

“Without their high-quality seafood, meat, fruit, and vegetables, a chef’s imagination can run wild but the dishes won’t deliver.

“Sourcing the ingredients from a 50-mile radius means I can build a relationship with our producers – and it gives Brassica diners a proper taste of this area.

“Occasionally, too, inspiration for dishes comes from talking to producers and seeing what they have to offer.

“In many cases, the smaller the producer the more adventurous they can be with small runs of more unusual vegetables.

“For example, I love the fact that I can drive up to Colbeggie Farm in Blairgowrie and have a direct conversation with the people who will be growing what I cook on a daily basis, and the fact that I can walk out to the waterfront and in the distance see the bay where our lobsters will be caught.

“The small plates and the social dining experience will allow diners to be more adventurous in their choices.

“Something they may not have considered ordering as a main course from a more conventional menu can be shared and tried here.”

Scott has set the kitchen up to be completely plastic free, a policy to which Brassica is totally committed.

“Occasionally, too, inspiration for dishes comes from talking to producers