Paul Newman

PAUL NEWMAN (chef patron, Errichel Restaurant) - Saturday 1pm

Thyme at Errichel Restaurant is based on Errichel Farm in rural Highland Perthshire - a family business run by Paul and Rebecca Newman.

They rear rare breed Shetland cattle, large black pigs, Shetland sheep, chickens, ducks and a myriad of wild game and family pets.

Chef patron Paul oversees operations on the farm, four and five star self-catering and B&B accommodation and is head chef at Thyme at Errichel Restaurant and Thyme to Eat - the off-site catering and events operation - as well as product production.

Paul is the proud holder of two AA Rosettes and was also delighted to win The Menu Awards - chef of the year 2018. Thyme Restaurant also has a Great Taste Award with a Scottish sourcing and provenance score of 100 per cent.

Thyme at Errichel Restaurant is the flagship for all of the catering aspects of the business and is set within the beautiful roundhouse at Errichel House, offering a weekly changing set menu alongside a signature dish menu which changes with the seasons, using the rare breed meats from Errichel Farm and other local, quality ingredients.

Menu development and implementation are all overseen by Paul on a daily basis, working with a small team to create dishes which showcase the best in local produce with flavours and influences from around the world. Members of The Slow Food Movement, Paul and his team also seek out Ark of Taste Heritage ingredients from Scottish suppliers to showcase on the menu.