Campbell Mickel
Validatedby the jury

Campbell Mickel

The answer is YES, now what can I do for you?

Average: 4.86/5

See the 7 client reviews

About the Chef

Campbell has been cooking professionally since he was 15. He did however start much younger. Born into the Hotel and Restaurant business, he was always trying to get the chefs to give him tasks. He is now in his 30th year as a chef. His love and enthusiasm is as strong today as it has always been. There is a real joy for...... Campbell has been cooking professionally since he was 15. He did however start much younger. Born into the Hotel and Restaurant business, he was always trying to get the chefs to give him tasks. He is now in his 30th year as a chef. His love and enthusiasm is as strong today as it has always been. There is a real joy for him in taking a larder of raw produce and creating delicious food that friends, family and clients will enjoy and remember. Taking care with the purchasing. Hand selecting each langoustine, checking the age of the best beef, the marbling just so, smelling the fruit that will make the compote the sweetest. Having that interest in the best raw ingredients that makes the finished article sublime. That's the love of cooking and entertaining. Read all Hide

Location

Edinburgh +100 km

Spoken Languages

English

Cuisines

Organic, Cooking class, Molecular, Gastronomic, French, British

The Chef in 6 questions & answers...