Neil Campbell grew up on the Isle of Skye in a family of fishermen. He later moved to Edinburgh, where he worked at seafood restaurant Ondine, then at Paul Kitching’s Michelin starred 21212 restaurant.
After a stint in Australia, Neil came to London in 2013, where he joined the team at Bruno Loubet’s newly opened Grain Store. He began his Grain Store career as a sous chef and was promoted to head chef within a year.
Neil joined the Ottolenghi team at the end of 2017 as Head Chef at ROVI.