Scott Plenty

Bio

Scott has worked for Bowood Hotel, Spa & Golf Resort for 2 ½ years now, predominately in the Shelburne Restaurant and is a key member of the team.

He was ‘Head of Special Dietary Requirements’ prior to Bowood, specialising in Vegetarian and Vegan food, together with allergies.

Scott has a keen interest in modern cooking techniques including molecular gastronomy. He enjoys cooking new dishes from fresh ideas, and is excited about preparing his Bowood Summer Salad sourced from Bowood’s own garden at the Great British Food Festival.

www.bowood.org