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SCM Sporting Classic Motors is a company based in north Hampshire close to the Berkshire border in Southern England specialising in classic car restoration, with an emphasis on historic motor vehicles with a sporting predisposition.


The restoration of pre-war vintage motor vehicles is incorporated with post war Classic Car restoration, classic car maintenance, classic car servicing and classic car repairs.


Much of the work involves British and German classics such as Mercedes Benz, Porsche, Austin Healey, Bentley and Daimler but not exclusively.

Chef’s Corner: Hari Cameron, a walking cookbook, nevertheless has lots to produce

Chef Cameron perhaps Delaware’s chef that is best, is fairly literally a walking cookbook. Their body and their mind are full of the several thousand publications he is read as well as the a huge selection of places he is traveled to master international food.

Head Chef/Owner Hari Cameron poses for an image outside in the restaurant patio on Thursday, July 27, 2017. (Picture: Staff Picture by Megan Raymond) Purchase Picture

On Hari Cameron’s remaining supply, from his forearm to your top of their neck, you can find colorful images of veggies tattooed forever. On their arm that is right the message that predates Buddhism, are sausage and brine ratios from Michael Ruhlman’s cookbooks. In the event Cameron ever forgets, which he probably will not, three components meat plus one component fat will make a sausage.

Chef Cameron, 35, arguably Delaware’s most useful chef, is fairly literally a walking cookbook. Their human anatomy and their mind are full of the numerous of publications he is read and also the a huge selection of places he is traveled to understand international food.

Cameron, cook and owner of a(MUSE.) in Rehoboth, is just a James Beard Foundation Award, when in 2013 for increasing Star Chef, and twice more, in 2015 and 2016 for Best Chef: Mid-Atlantic. He is won countless statewide and awards that are regional as well as prepared during the James Beard home in nyc.

While preparing for an meeting, he wondered if he should placed on their chef that is white coating. today, he stated, he practically never ever wears it. As a cook, he stated, there isn’t much left for him to show. So sitting when you look at the living area at a(MUSE.), the eclectic and revolutionary modern restaurant that is american Baltimore Avenue, Cameron, using sandals, shorts and a relaxed denim top, chatted in what’s left to realize in a profession that has been more satisfying than he ever really imagined. He said, he’d be perfectly happy if he never wins another award again.

“once I initially started cooking i needed to be regionally great,” Cameron stated, having accomplished that years ago. “we desired individuals to drive from their method to come experience a number of the things that are great Delaware is offering. I’ve never cooked for honors. You must cook very first for visitors. They won’t return if they don’t want to eat your food. But if you’re only cooking for others and you’re not cooking on your own, then it will likely be futile. That you enjoy and cook food that you believe in and you feel is delicious so you have to cook the food.

a(muse.) Head Chef/Owner Hari Cameron showcases their tattoos during a job interview on July 27, 2017 thursday. (Picture: Staff Picture by Megan Raymond)

“we attempt to show it every time with every dish. Every plate on it, has our signature on it that we send out of the kitchen has our name. It’s destination over time in Delaware history. A few of my artwork that is best happens to be passed away the following day.

“A cook is just like their final dinner. Therefore I have actually something to show every time”

Cameron and their group at a(MUSE.) have already been appearing it since 2012, whenever Cameron launched the restaurant after working at Nage for nine years. Growing up in a grouped household that moved around a lot, Cameron spent his youth in Sussex County, Ithaca, nyc, Washington and somewhere else. He had been introduced to cooking at The Buttery in Lewes, where he had been a front-of-house worker forced on the salad place one and fell in love day.

That love took him with other kitchen areas when you look at the certain area and finally towards the Restaurant class at Walnut Hill College in Philadelphia.

Growing up with moms and dads (Stephan and Nina) and family relations whom liked to explore various cuisines, Cameron recalls consuming Ethiopian food, Indian curries and food that is russian. He recalls their grandfather using him for sushi as kid and recalls the tobiko popping in the lips.

Most of his experiences with the books that are aforementioned traveling have created a monster. Cameron along with his group produce things in a(MUSE.) which you’d have time that is hard in almost any other kitchen area on Delmarva, thus the honors.