An Interview with our new Head Chef : Scott Galloway

We thought it was time you got to know the wonderful team at Homewood Park Hotel in Bath a little better, so we’d like to introduce you to our new talented Head Chef, Scott Galloway.

We asked Scott a few questions about how he got to where he is today and his future plans for Homewood Park’s Restaurant…

How did you get into the industry?

While working at a remote hotel on the West coast of Scotland as Restaurant Manager I spent some time in the kitchen helping the Head Chef out. I wanted to develop my skill and knowledge of cooking.  I found that I really enjoyed the experience and from then decided to take on a role as a Chef!  Soon after, I moved to Glasgow to take a Commis position working with Michael Caine at his new restaurant in the city centre.

Did you start cooking at a young age?

I started cooking with my Grandmother a lot when I was younger. Mainly cakes and Sunday roast with the vegetables from her garden plot. I started cooking professionally when I turned 22.

What was your very first job in a kitchen?

My first job in the kitchen was to fillet a halibut straight off the boat. Not a job normally tasked to a young Chef but it was a small kitchen and everyone had to be able to cover any task that needed doing.

Where have you previously worked as a Chef?

I’m proud to say that it is a wonderful list of luxury hotels and award-winning restaurants but if I had to name a few – The Chequers, Royal Crescent Hotel, Lower Slaughter Manor and Michael Caines’ ADobe. I was also Head Chef at both Tracey Park Gold & Country Club as well as Toravaig House Hotel.

Tell us about your style of cooking.

Throughout my entire career I have tried to maintain a high standard in my work when deciding where my next move would be. My background consists of British fine dining and modern gastro pub dining.  I like to create my menus using British seasonal ingredients to create a modern style of British fine dining.  It’s very important to me to keep my menus seasonal and as local as possible to get the best use of the ingredients whilst they are in season.

What ingredients are you. enjoying working with right now?

I’m enjoying working with a lot of foraged ingredients at the moment. They are great to work with but not so easily available so it can be very rewarding to go out and pick your own.  I love bringing them back and tasting them with the team to bounce ideas around on what way to use them in new dishes

Do you grow anything yourself?

I’m currently working with Kevin, who is Head of maintenance at the hotel and a keen horticulturist, to pick out some spots for some herbs and edible flowers that we can plant.

Which piece of kitchen equipment couldn’t you live without?

There are a lot of pieces of equipment that I would struggle without but the most important is my kitchen knives. I’ve had the same ones for 10 years and keep them razor sharp by running them on a wet stone on a regular basis.

Favourite flavour combination?

Rhubarb & Custard is one of my long-time favourite combinations as my Grandmother would always make it for dessert after a Sunday roast.  Acidic rhubarb and sweet custard with a nice crunch of puff pastry or crumble top never fails to go down well.

What’s been your toughest role?

My hardest position would have to be when I started out working for Michael Caines as I was the only Commis in a kitchen of extremely talented Chefs where my skill level was very low but my passion was high.  The work was hard and the hours long.  But looking back, it definitely set me off with strong core values – discipline and focus. Ones that I stick to, to this day.

Proudest career achievement?

My proudest career achievement would be working my way up to Sous Chef at the Royal Crescent Hotel in Bath. It is one of the most high class hotels in the Bath area. They always had celebrities visit so you never knew who was going to come for dinner next which always made for an interesting service!  I also had a short lived experience on Masterchef Professional which was fantastic, I was very happy I gave it ago.

What do you cook at home?

When I spend most of the week in the kitchen cooking, the last thing I want to do in my free time is cook! I love to go out for dinner and try new restaurants in the area and further afield. Let someone else do the hard work instead!

Who is your biggest inspiration? E.g. Famous chefs

I love to buy and read new cookery books so it would be hard to really pick out one Chef in particular. However, I have always been a great admirer of David Everitt-Matthias at the Champignon Sauvage in Cheltenham, a lot of his cooking is based around wild ingredients.  

What plans do you have for our menu here at Homewood Park?
After I get settled in, I’m first looking forward to getting my new menus up and running. Then, as we move forward together as a team, I will be encouraging other members to try and use their creativity to create new dishes or just elements that we can add to a new dish. Its extremely important to me that younger Chefs are given the chance to learn and be creative with their craft, as I was given the same chance when I was a young Chef and it changed my career.

So that’s all you need to know about our talented Head Chef, Scott. Keep your eyes peeled for more interviews with the lovely team members at our Bath hotel, but in the meantime, why not sample what Scott’s got cooking for yourself at our exquisite restaurant in Bath? Give us a call on 01225 723 731 or drop an email to info@homewoodpark.co.uk to find out more.

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