Dundonian Chef Scott Cameron, now Head Chef at Brasserie Ecosse on Shore Terrace, honed his skills at some of Scotland’s top Hotels and restaurants before returning to his hometown.

These included Chez Roux at the Rocpool Reserve in Inverness, where he was instrumental in the restaurant gaining 2 AA rosettes. He’s also cooked for Alex Salmond, and for visiting dignitaries at Bute House, plus members of the Royal Family. 

Unfortunately, as Scott is the first to admit, he felt that he had to leave Dundee to access the culinary skills that he needed. 

It’s little wonder now that he’s been so enthusiastic about Brasserie Ecosse’s Training Academy which was set up by last year by General Manager Nikos Matsikas.

The Academy has provided on the job training and mentorship for Scott’s young Commis Chef, Jordan Millar, who now runs his own section within the Brasserie kitchen, and for Natalie Maitland, who has progressed to Head Waitress under the Academy’s tutelage.

Despite the on-going Pandemic, the Academy is continuing to train young Dundonians, with Brasserie Ecosse reaching out to local Catering Colleges and other educational establishments.

With Jordan’s skills developing nicely, Scott is now revelling in using the very best  produce at Brasserie Ecosse, including meat from John Gilmore Butchers and Campbells Prime Meats, Fruit & Veg from Dundee based Les Turriffs, and cheeses from Perthshire based Strathearn Cheese, one of his favourite suppliers.

And of course, the list wouldn’t be complete without Dundonian marmalade, which features in a delicious dessert served with a chocolate and tofu ganache.

He said: “I’m passionate about making sure young people in this City, who want to work in hospitality, can get the training and support they need, now more than ever. It’s safeguarding the future of this industry, which is currently being put in a perilous situation.”

“I very much enjoyed my culinary travels working at these top establishments throughout Scotland – at the time there was no other way for me to obtain the skills and experience- but there’s certainly nowhere like home,” added Scott. “To come back to Dundee, and work in this stunning space is fantastic.”    

Scott also believes in referencing where he is from in his food, with the Dundee Marmalade Sorbet adding a quirky touch to his menu. Other dishes include sea trout, roast barbary duck breast, Scottish beefburgers, Scottish rib eye steaks, and rump and shoulder of Scottish lamb served with a pea and lettuce ragout.

“We’re very lucky here in Tayside with our natural larder offering top class berries available virtually all year round, and quality locally grown vegetables,” he said. “The City’s heritage for preserves is, of course, world famous, and I can confirm that it’s a local marmalade used in the sorbet!”

Dundee Marmalade Sorbet


2 x 340g Jars of Dundee Marmalade 

(we use Mackays traditional Marmalade)

500g Demerara Sugar

1ltr Water

50g Liquid Glucose (optional)


Start by combining the water, sugar and glucose in a pot & bring to a gentle simmer.

Turn the heat down and continue to cook until the sugar has completely dissolved.

Add the marmalade and whisk until evenly incorporated.

Pour into a deep flat tray or container and chill.

When the sorbet mix has chilled churn in an ice cream machine until ready.

Alternatively freeze in an ice cream tub & mix with a spatula every hour until it sets.

Further details www.brasserieecosse.co.uk/menu.