Graham Campbell won a Michelin star in 2008, aged just 25 while working at The Ballachulish Hotel, serving evocatively Scottish dishes with touches of contemporary brilliance. In 2010 he moved on to The Lake of Menteith Hotel - where he proved that his Michelin success was far from a flash in the proverbial pan - before taking a role at Manchester's, The Monastery. In the summer of 2013 he moved back to Scotland, settling at the Macdonald Pittodrie House in Aberdeenshire - as Head Chef of the hotel's two eateries.
Graham says: "Best turkey cut for me is the leg deboned, marinated in a chilli Cajun and soya glaze grilled to give it a crispy skin but moist on the inside."
Check out Graham Campbell's turkey recipes below: