Chef Profile: Scott Oliver of Oliver at Bollington Green

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Hometown: Stockport

Work experience: Having found his vocation in life at the age of 13, Scott started his working life as a pot wash in a local Cheshire restaurant, through a school work experience programme Scott found himself a job as a part time Commis Chef at the Wycliffe Villa Hotel.

At 16, having realised his passion for preparing and providing top quality food, he secured a position, as a full time apprentice Commis Chef with celebrity chef Andrew Nutter of 'Nutters' of Lancashire. After learning his trade at 'Nutters' Scott was invited to join the Black Horse Inn at Clifton, West Yorkshire as their Demi Chef de Partie, within 12 months of proving himself he was promoted to Senior Chef de Partie. Having given the Black Horse Inn nearly 4 years of service, Scott moved further into the Yorkshire Dales to join Woodlands Boutique Hotel in Leeds.

Having once again proved his credentials Scott was promoted to Head Chef at the young age of 22, he then held this position until becoming Managing Director and Head Chef at 'Oliver at Bollington Green' in July 2011.

Tell us about your current menu: The aim of the menu at Oliver is to provide a decent plate of tasty food, thinking slightly out of the box without scaring anyone off and not too much frill. The menu is kept fairly short, focusing on quality over quantity. Everything is homemade from bread to ice cream. Menus available: a la carte - Thursday to Saturday evenings, lunchtime light bites - Tuesday to Saturday lunchtimes, fixed price menu - Tuesday and Wednesday evenings, Sunday lunch sample available here.

What is your favourite dish on your menu and why: At the moment we have a starter of 'Free Range Chicken, Bury Black Pudding & Oakey Smokey Cheddar Spring Roll, Celeriac & English Mustard Remoulade'. It's a fairly simple dish but diners are raving about it.

What inspires you: Food wise: At the moment I only have a commis chef and being able to pass on things I have learnt and for him to get excited over new dishes and ingredients is nice.

Which is your favourite restaurant? (not your own): There's a little restaurant in Tenerife called El Rincon De Juan Carlos tucked away in the back streets of Los Gigantes that we go to everytime we're there. The chef has a lot of flare and passion.

Big Brother or Question Time: Erm....?

Weblink: http://www.oliveratbollingtongreen.com

Published on 06/06/2012