After college, Scott worked at Maison Chocolate before joining Ring and Brymer, cooking for prestigious events including three state banquets and numerous dinners at 10 Downing Street before moving on to Gardner and Merchant where he staged at The Aubergine with Gordon Ramsay.

Scott’s varied career includes time at the Walnut Tree in Abergavenny under Franco Taruschio, working for Lord Beaulieu at the historic Montague Arms and at Master Builders House Hotel under Michelin starred chef Kevin Mangeolles before moving back to Suffolk to become senior chef for the opening of the Ickworth Hotel under Michelin starred chef Adam Abbot.

Scott went on to become Head Chef for the Elveden Estate, implementing complete farm to fork values and nose to tail butchery before becoming Development Chef for the ICE Cook School and Development Kitchen.

Since April 2019 Scott has been heading up the kitchen in the newly renovated Angel hotel in Bury St Edmunds.