Paul Newman

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Paul has a lifelong passion for food.  As a young lad he started out making cakes for his family, which soon expanded to making wedding and celebration cakes for neighbours and friends. He went on to further his training as a Chef Apprentice at Lloyds of London and has never looked back.  Traveling with his work, Paul has spent time in Switzerland, USA, South Africa, London, Belfast, Cardiff and Edinburgh.  He worked his way to Executive Chef working in 5 star hotels such as The Palace in Sun City, South Africa and The Caledonian Hotel in Edinburgh.  While classically trained Paul’s food has a contemporary global flare to it.  He loves building layers of flavour, influenced by traditional Mediterranean, Middle
Eastern and African cooking.

In 2010 Paul and his family moved to the family farm in Highland Perthshire.  With the space and opportunity to breed his own livestock, he and his family embarked on a new learning curve. Based on the founding ethos of conservation and care, it was decided that this was an opportunity to breed endangered Native livestock, who are well suited to the farm’s altitude and climate.  After researching different breeds, the Shetland Kye was selected.   With no previous experience, they brought 2 Shetland Cows from Shetland and over the 7 years have built up their knowledge and experience of animal husbandry.  Errichel Farm now runs a herd of Shetland Kye, a flock of Shetland Sheep, Large Black Pigs, goats and a number of interesting poultry and ducks.

Whilst learning the skills of running the farm, Paul continued to work with Hilton Hotels.  In 2014 Errichel Farmhouse underwent refurbishment to accommodate a professional kitchen, dining room and 4 en-suite guest rooms, complementing the farms existing holiday cottage business.  Paul took on the challenge of running a truly field to fork business where conservation of native rare breed animals is at the core and opened Thyme at Errichel Restaurant in August 2014. The restaurant is best described as celebrating local Scottish produce with flavours and influences from around the world where the menu changes weekly, reflecting seasonality of produce.

Through Thyme, Paul has gone on to develop a small line of retail products, winning Great Taste Awards and two AA Rosettes in 2017.  A lifetime of skills and passion expressed through food – inextricably linked to its environment, whilst celebrating global influences, led Paul to the Slow Food Movement and join the Chefs Alliance


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