Name and age
Graham Mitchell, 32

Position within the team.
I have just recently joined the team and am looking at gaining a position in the hot kitchen

Previous competition experience.
NE Scotland Seafood chef of the year Gold, Scottish sustainable chef of the year Gold, QMS Surf and Turf chef of the year 2017, National Game Chef of the year 2018 finalist

Current Employer.
The Cock and Bull Balmedie, Head Chef

Previous employment.
Moonfish Aberdeen, Rox Hotel Aberdeen, The Chester Aberdeen

Inspirational Chef, Chefs and why?
I love what Tom Kerridgege has done in his pub to achieve 2* from Michelin is outstanding and that is where I want to take the Cock and Bull

Favourite Scottish ingredient.
Gigha Halibut, I love the product and the company is fantastic to deal with, great customer service

What is your ambitions?
My ambitions are to achieve a second rosette for the restaurant and work further with Springboard to develop future chefs

Why do you want to be involved with the SCT?
I want to be part of the team for one reason, I want the rest of the competing countries to be made aware of our cooking skills and our products

Where did you experience your most memorable meal to date?
The Cellar in Anstruther and Purslane in Edinburgh, fantastic use of Scottish produce