Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro. Graham Campbell always knew that he would become a chef; perhaps this explains his lightning fast ascent which has taken him from the outer reaches of Scotland to Yorkshire, via Lancashire.
It was after working at The Caledonian Hotel in his native Oban that Campbell set his sights further afield, heading to Rochdale to work under Andrew Nutter before a formative spell at the legendary Heathcote’s, Preston.
A period at The Ballachulish Hotel followed and it was here that Campbell won a Michelin star in 2008, aged just 25, serving evocatively Scottish dishes with touches of contemporary brilliance.
Here we feature Beef Wellington by Graham Campbell which always makes a triumphant dish to serve up for Sunday lunch or special occasion. Graham Campbell’s Wellington comes with a dazzling array of accompaniments and the full recipe is here on Great British Chefs, enjoy!