Scott Smith

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Scott grew up in the countryside of Aberdeenshire and his childhood was strongly linked with food. His mother grew the majority of the family’s fruit and vegetables where homecooked meals were central to the dinner table.

Knowing he wanted a career in food, Scott took a job washing dishes at 15 to get his foot in the door. From there worked his way up in various kitchens in the UK, including two years at the Michelin starred restaurant The Peat Inn. Having decided he wanted to open his own restaurant he then took on managerial roles to help develop the skills needed for this as well as executive chef roles overseeing the food operation of several business. In May 2016, Scott finally achieved his goal, and opened Norn in Edinburgh with his wife Laura.

Very soon after opening, the restaurant received rave reviews from both local and national press, managing to secure a place in both the Sunday Times Top 100 and Restaurant Magazine Top 100 in its first year, amongst multiple nominations and winner of ‘Newcomer of The Year’. Scott received an Acorn Award from Caterer Magazine in May 2017, recognising some of the best talent in the industry under 30.

His food takes a modern and inventive approached to British cuisine with a determined Scottish slant: Showcasing a fixed tasting menu that reflects the best in Scottish produce while maintaining very high ethics and sustainable practices.

This ethos and attention to detail has been carried over into Scott’s new project, ‘Fhior’, which has just recently opened in the capital’s city centre. Benefiting from a more central location and the addition of a bar area, Scott and Laura intend to build on their already growing reputation as some of the most exciting operators in the country.


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