5 September 2018
Chef Profiles

Scott Goss

wild garlic edible flowers used to decorate main courses

I am a Kent lad, my family are from Dartmouth, Devon & I have always been around great ingredients and home cooked food. My career started in the kitchen straight after finishing school, with 2 years in college. I then decided to travel to London and started working behind the pass in some brilliant but very tough kitchens.

Connect with Scott and discover more of his work at @chefscottgoss