In an exciting new move, the Scottish Menu Awards’ Chef of the Year, Paul Newman, is to extend opening times at Thyme at Errichel Restaurant to five nights a week from 1st May.

The two AA Rosette restaurant, perched romantically in the hills above Aberfeldy, Perthshire, has enjoyed full-house success to date, and the recent award has confirmed the popularity and quality of Paul’s celebrated field-to-fork approach to his food.

Thyme at Errichel is the focal point of Paul and his wife Rebecca’s luxury hospitality business in the heart of Perthshire. At its core, Errichel is a working, native breeds farm that turns its top quality fresh produce into fine dining in its own beautifully appointed restaurant, which also offers four-star bedrooms, holiday cottages and events catering.

Paul has travelled widely throughout his career, holding positions in Cape Town, Kenya, Zanzibar, Angola, Egypt, Dubai, the Middle East and Switzerland to name but a few. With an entry in the International Who’s Who of Chefs and positions which include Executive Chef for Hilton in Belfast, Cardiff, London and at The Caledonian, Edinburgh. Paul was also Executive Chef at The Palace of the Lost City, South Africa & at the Mount Nelson Hotel, Cape Town.

Thyme at Errichel has given Paul the opportunity to bring his collected wealth of flavours, styles and cultures back home, and to realise his ideal of a top class restaurant based on a strong ethos of sustainable living, creating and serving dishes designed to showcase the very freshest and best of Scottish produce. The restaurant menu varies daily and is written each morning depending on the contents of the larder and how obliging the ducks have been overnight.

When asked about Errichel’s unique setup and approach to its food, Paul Newman commented:

The menu at Thyme is all about wild, natural and ultimately fresh produce. The farm works to provide that and ensure everything is sustainable. Taking these wonderful ingredients and elevating them into restaurant dishes is both a pleasure and a privilege. Not many chefs have the opportunity to use this quality and abundance of home grown produce, and my aim is to do it all justice on the plate.

Errichel is a working farm in the most elevated sense, the animals live free-range in a non-intensive hill farm habitat, and are allowed to mature slowly on pasture, producing a top quality product. The Shetland sheep and cattle, Highland ponies, pigs and various geese, hens and ducks live out on the grassy slopes, bringing the spectacular view down the glen to life.

The two AA Rosette restaurant, four-star rooms and four & five-star holiday cottages are, in contrast, more like stepping into a sanctuary of contemporary comforts. Relaxed yet cosmopolitan, with global style influences blending into spacious and airy renovated steadings, boasting carefully selected spa products, the smoothest of coffees and cocktails to rival the best of London flare, Errichel epitomises the ideal of sustainable luxury living in its most peaceful form.

We have been along to dine twice and thoroughly recommend a visit! – Donnie and Raymond

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