Scott Hallsworth has worked in a lot of countries – he’s hopped around his native Australia as well as Canada, Switzerland, France, Dubai and Bahrain. But thankfully for foodies across the UK, England always appealed to him the most, which is where he now serves up his hip, forward-thinking Asian cuisine.

Born in 1975 in Collie, a small town in western Australia, Scott was part of a very music-focused family. His two brothers worked in the music industry, and he always dreamt of being a rock star. However, he decided to enter the restaurant business instead and completed an apprenticeship at a hotel restaurant in Bunbury, headed up by an ex-sous chef at Le Gavroche. After a brief stint living and working on an island in the Great Barrier Reef, he moved into a sous chef role in Toronto. ‘While I was in Toronto a friend of mine told me about a hotel in Zermatt, Switzerland, where he was opening two restaurants,’ says Scott. ‘I chucked in my job at Toronto and worked there across both the Mediterranean and Pan-Asian kitchens. I was the saucier, battling this big brigade of Germans and working one of the busiest, hardest jobs. It was an incredible place.’

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