Scott Fairweather, 27, Head Chef, The Black Swan, at Ravenstonedale

Part of the fundraising dinner to ‘put something back’ and help raise funds to assist current Kendal College catering students in broadening their culinary knowledge overseas and developing themselves as chefs through exposure to other food cultures.

Who inspired you to get into the kitchen?
I was inspired by the kitchen environment itself, rather than an individual. The fast pace, the teamwork, the thrill of every service, opportunity to express myself creatively & the chance to have a progressive career with no boundaries.
How would you describe your food style?
Imaginative, unpretentious and consistent, modern British pub food, driven by locally sourced ingredients & seasonality.
Who are your food heroes and why?
I look up to so many people as ‘food heroes’ for many different reasons. The catering industry is full of inspirational people both locally & nationally. I enjoy keeping up to date on the wide range of contrasting food styles, menu writing, plating techniques & flavour combinations from 1000’s of different chefs & restauranteurs.
What three ingredients can’t you live without?
Salt and olive oil are two ingredients that I couldn’t live without in a kitchen, for seasoning, curing, marinades & dressings. The third is cheese, but that’s just a secret indulgence.
What one piece of advice would you give someone coming into the industry?
Gain experience in varied establishments before choosing the path you want to follow. Be patient and willing to learn from others.
What would you do differently?
The only thing I wish I’d have done is go to work in London for a few years, instead of completing my A ‘Levels, which are now completely irrelevant!

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