Tom Lewis has always been a champion of slow food as it makes people ask the question “where does it come from?” Tom prides himself on using seasonal foods when possible. The fish that are cooked each day depend on the fish that are caught that day. If he shoots one of the deer that roam his land, then that will make it onto the menu too.
A self-taught chef, for the last 15 years ,Tom was 13 years old when he moved to the Monachyle Mhor Hotel in Perthshire with his family. After finishing school he left home to travel for ten years. He decided to become a chef after being inspired by two people: the well-known chef Nico Ladenis, and David Wilson of the Peat Inn in Fife. Since qualifying as a chef, he has returned to the Monachyle Mhor Hotel, which has won awards thick and fast with Tom as its head chef.
Monachyle Mhor hotel and restaurant, Balquhidder, Lochearnhead, is set within its own 2,000 acre estate in Scotland’s first national park and overlooks lochs Voil and Doine.