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Graham Campbell
Originally from Oban, Graham earned his stripes working for the likes of Andrew Nutter and Paul Heathcote.
| Fact title | Fact data |
|---|---|
| Restaurant | Inglis at Glenesk Country House Hotel |
Graham became one of the youngest chefs in Scotland to retain a Michelin star at the age of 25 whilst at The Ballachulish Country House Hotel.
Former head chef at Pittodrie House near Aberdeen, Graham earned the restaurant its second AA rosette after just one year, and at the beginning of 2015 he moved to Glenesk Country House Hotel in Angus.
This is his first time in the competition. For his menu, he’s taken inspiration from the values of the WI, focusing mainly on community, family and sharing, and has drawn on personal experiences from his childhood to convey that.
