This article appears as part of the Food Matters newsletter.

Often, when speaking with Michelin star hopefuls and industry heavyweights, I hear a personalised variation of a tale that’s been told many times before.

They’ve been in kitchen environments since they were first old enough to tie their own apron strings, you see, and all but learned to stop a hollandaise from splitting before mastering their multiplication tables.

There’s no detracting from this enviable work ethic, and a lifelong passion for their craft is, of course, hugely beneficial on the road to success.

But there’s another form of underdog story that never fails to make for both a heartfelt interview and a fascinating feature.

Food........

© Herald Scotland