TV chef from Oban subtitled for Americans

Want to read more?

At the start of the pandemic in March we took the decision to make online access to our news free of charge by taking down our paywall. At a time where accurate information about Covid-19 was vital to our community, this was the right decision – even though it meant a drop in our income. In order to help safeguard the future of our journalism, the time has now come to reinstate our paywall, However, rest assured that access to all Covid related news will still remain free.

To access all other news will require a subscription, as it did pre-pandemic. The good news is that for the whole of December we will be running a special discounted offer to get 3 months access for the price of one month. Thank you for supporting us during this incredibly challenging time.

We value our content and access to our full site is only available with a  subscription. Your subscription entitles you to 7-day-a-week access to our website, plus a full digital copy of that week’s paper to read on your pc/mac or mobile device.  In addition, your subscription includes access to digital archive copies from 2006 onwards.

Just want to read one issue? No problem you can subscribe for just one week (or longer if you wish).

Already a subscriber?

 

Subscribe Now

Oban-born chef Graham Campbell’s broad accent baffled co-stars so much on a hit Netflix cookery show that he had to be subtitled.

But Mr Campbell, who was Scotland’s youngest Michelin-starred chef when he was 25 and now runs Dundee’s Castlehill restaurant, didn’t find it too hard to stomach.

‘They had to subtitle me all the way through the American show but I think that’s funny. I’m cool with that. It made me stand out from the others. I’m proud of my accent,’ he said.

The Final Table cost Netflix around £20 million to make, and viewers will see Mr Campbell get through various episodes of the contest, battling it out with other international chefs. By episode three, he was the only UK chef still left in the contest.

Mr Campbell, who has also been on the BBC’s Great British Menu show, told The Oban Times that featuring on The Final Table was an ‘incredible experience’ and he was thrilled to have been filming in Los Angeles and put up in a hotel in Beverly Hills.

Raised in Soroba and a former pupil at Rockfield Primary School and Oban High School, his first job was at the town’s Waterfront Restaurant, followed by a stint as a hall porter at the former Caledonian Hotel, now known as the Perle. He retained The Ballachulish Hotel’s Michelin star when he was head chef there.

His cooking career has  also seen him work at Andrew Nutter’s restaurant in Rochdale and Paul Heathcote’s Longridge – which is where his fine dining career first began under the multi-talented head chef James Holah, who worked with Marco Pierre White and Gordon Ramsay.