Our Chef / Patron Paul Newman has an enviable culinary background having lead Chef Teams within some of the most prestigious hospitality destinations in the world. Paul brings his wealth of knowledge to beautiful Highland Perthshire. From an initial apprenticeship with Lloyd’s of London moving on to a post with The Royal Airforce, Piccadilly, London. Paul’s natural flair for cooking was apparent from the outset and his career soon took off. Working with and absorbing world cuisines from Cape Town to Kenya, Zanzibar, Angola, Egypt, Dubai, the Middle East and Switzerland. With an entry in the International Who’s Who of Chef’s and positions which include Executive Chef for Hilton Belfast, Cardiff, London, Heathrow Airport and the >Caley<. Paul was Executive Chef at The Palace of the Lost City, Sun City, South Africa and at the Mount Neilson Hotel, Cape Town.
Paul’s years of experience and enthusiasm for the raw ingredients is evident on the plate. Now settled with his wife and young family on the farm at Errichel Paul prides himself on his Field to Plate ethos. Working Errichel Farm alongside wife Rebecca; rearing Rare Breed conservation herds, in small mixed grazing groups for use in the Restaurant, Our-site Catering and in Paul’s Thyme to Eat retail products. Three of our retail products have been awarded Great Taste Awards. Paul is also Director of Operations for Errichel’s hospitality of 4* & 5* Self-catering & Guest Room Accommodation, Thyme at Errichel Restaurant, Thyme to Eat which is our off-site catering business and >Our Wee Shop< which sells Errichel Farm Rare Breed meats and Jams, Preserves and Chutneys produced by Paul and his small kitchen team.
Errichel, nestled in the hills just above Aberfeldy in Highland Perthshire, is a working hill farm which has diversified to offer a unique Field to Fork experience in Thyme at Errichel Restaurant with Rooms & Cottages. A family business, led by husband and wife team Paul and Rebecca Newman; the core of this rural enterprise is to offer sustainable luxury hospitality and support rare, native breed livestock. Their animals live free-range in a non-intensive farming environment, free to express themselves in natural social groups and allowed to mature slowly on pasture. This makes for successful breeding of the next generations and produces a top-quality product.
Paul Newman – Awards
Paul has always supported young people entering the hospitality trade. Welcoming trainees into the kitchen in his various posts throughout the years. At present Paul is involved in The Chef Alliance; one of their remits is to encourage youngsters into the industry and support their fledgling careers. Sitting on the Judging panel for various industry events including ScotHot – The Scottish Annual Hospitality Showcase Event and recently judging a Jam making enterprise at the local Academy.
With Gold and Silver Medals from both The World Master Chefs Society and The Panel of Chefs of Ireland alongside an entry into The Who’s Who of Chefs are just a few of his accolades. Paul’s drive and natural talent has seen him awarded 2 AA Rosettes in November 2017 for Thyme at Errichel Restaurant and winning The Chef of the Year – The Menu Awards in March 2018.
Paul Newman – Personal view on Perthshire’s Natural Larder
Paul is a firm believer in promoting local area produce. Using Errichel Farm Rare Breed produce in the kitchens of Thyme Restaurant as well as showcasing the bounty of local, seasonal produce available within Perthshire and Scotland as a whole. From the amazing locally grown and cultivated Soft Fruits to Heritage Fruit and Vegetable varieties form The Longforgan Collection. The Community Garden produce from nearby Dull, Aberfeldy Malt Whiskies from John Dewar and Sons, Strathearn Cheese, Loch Tay Trout and Wild Game from the local estates all feature on Paul’s menus and the not to be missed Buffalo from nearby Puddledub Farm.
Paul Newman – Favourite Dishes
With produce from Errichel Farm and Perthshire growers and suppliers Paul creates exciting flavour combinations in his dishes. Combining the best in Scottish Seasonal Produce and introducing the World Influences and regional dishes Paul has experienced in his work and travels around the World. With an innate flair for spicing and marinating some of the dishes regularly featuring on his menus include Moroccan Tagines, his own Air Dried Large Black Ham, South African Sosaties and Scottish Heritage Dishes showcasing the amazing natural larder of Scotland.
Paul is particularly proud to have VisitScotland’s Great Taste Accreditation which is a sign of local sourcing and we currently have a Scottish sourcing score of 100%. Thyme’s Philosophy of Good Taste guarantees our customers and guests Scottish Sourcing and provenance and at the same time helps support the artisan local producers in Highland Perthshire and Scotland as a whole.