Meet Scott Stephen, head chef at Banchory Lodge and a man with a passion for fine food, fresh produce and… Jack Bauer


How did you get started in cooking?  I started working professionally 15 years ago as a commis chef at another local hotel, but I suppose my passion for food and produce would have come from both my grannies who were very good homely cooks.

What do you like best about working in food? And least? What I enjoy best is working with stunning fresh produce. We are very lucky to have such a vast larder of ingredients in this county to choose from and work with on a daily basis. I can’t think of a negative side to working in this business.

If you could invite any three people to dinner – real, fictional, past, present – who would you choose and why? The first person I would invite for dinner is Fraser Rodman, my sous chef. Without him many of the things we achieve day to day in the kitchen would be impossible to do, so it would be nice to say thank you. The second guest would be Jack Bauer from the TV show 24, which is probably one of my favourite shows. Watching box sets of the show is a good way to relax after a long day at work. That guy is quite possibly the only guy in the world that can do more in 24 hrs than a chef! And finally, Sophie my 2 year old daughter as she is the main reason I get out of bed and do this job.

What would you serve them?
Fish ‘n’ chips

What are your ambitions as a chef? Keep learning, developing and honing my skills and technique to keep pushing the business forward.


Scott’s Pan Roasted Lemon Sole, Chanterelles & Asparagus


Ingredients (Serves Two):
> 2 x 454g whole Lemon Sole on the bone, skinned both sides head and skirt removed (ask your fishmonger to do this)
> 60g Chanterelles or other wild mushroom
> 6 spears of asparagus
> 200g of soft butter
> 2 tbsp seasoned flour
> 1 tsp rapeseed oil
> 10g mini capers
> 1 tbsp chopped parsley


Peel and blanch the asparagus, refresh in iced water.

Place the seasoned flour onto a plate and give the sole a light dusting on both sides (optional).

Then smear in soft butter on the presentation side.

Use a good quality non-stick pan big enough for the whole fish,

get the oil hot and place the sole in butter side down. Be careful as the hot fat may splash. Cook for 2-3 min on that side until you get

a nice golden colour then cook for 2 mins on the other side.

Remove from pan and place on a baking tray in a hot oven at 180˚c for 3-4 min or until the bone starts to protrude at the top end of the fish.  Remove from the oven and allow to rest.

Clean and halve the mushrooms, sauté in butter until tender, add the blanched asparagus and capers, warm through and pour over the fish.

Serve with garden salad, steamed potatoes or fries.


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