Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.
Graham Campbell always knew that he would become a chef; perhaps this explains his lightning fast ascent which has taken him from the outer reaches of Scotland to Yorkshire, via Lancashire.
It was after working at The Caledonian Hotel in his native Oban that Campbell set his sights further afield, heading to Rochdale to work under Andrew Nutter before a formative spell at the legendary Heathcote’s, Preston.
A period at The Ballachulish Hotel followed and it was here that Campbell won a Michelin star in 2008, aged just 25, serving evocatively Scottish dishes with touches of contemporary brilliance. There were some ingenious flavour combinations, too, asparagus with caramelised pineapple, or, rhubarb confit with fennel sorbet, and a wild sorrel crème brûlée, seemed impossibly bizarre but worked nonetheless.
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.
Campbell is a precocious talent, and like many talents of his kind he displays a healthy disregard for convention. Signature dishes of wild Scottish Rabbit with poached pears and chocolate fondant, liquorice ice cream and black olive syrup mark Campbell out as one of Britain’s most exciting chefs.
'It is hard to nail down what my style is', Campbell explained to one website, 'I can only say that it is uniquely mine'.
For more information visit Graham's blog.
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