SCOTT FERRARA

Scott had an interesting lead up to his new role as Head Chef and began his culinary career, aged 16, in his father’s chip shop in Dundee. He then graduated to his uncle’s restaurant where he learned to cook. Four years ago he went on holiday to Naples, and ended up staying for three years, working there and in Rimini. Since early October, he has been using his Italian training at the Old Mill and told Comment: “I particularly like cooking risotto but, whatever it is, as long as it’s fresh”