In the kitchen

The Braye Beach Hotel’s Head Chef, Scott Chance, was born in Birmingham and developed a love of cooking from a young age. He did his apprenticeship with the Hilton Corporation based in Stratford upon Avon and then spent a number of years working around the Cotswolds in Michelin-starred or 2/3 rosette Country House hotels.

He then went out to live in Bordeaux for a year to enjoy his other passion; cycle racing. Having picked up a few gourmet tips from the French, he returned to the Cotswolds for a short while before moving to the Isle of Islay off the West Coast of Scotland in 1993.

He bought a small run-down pub and spent 10 years turning it into an internationally known restaurant and small hotel which went on to gain 4 stars and two AA rosettes. Other awards included ‘Best Small Hotel of the Year’, ‘Best Pub Caterer’, ‘Seafood Restaurant of the Year’ and the Scottish Thistle Award for 'Natural cooking of Scotland'.

Scott’s signature dish at the Braye Beach Hotel is his Grilled fillet of brill with creamed leek and pan-seared scallops and Champagne sauce: