About
Open 6pm Oct-Apr: Thu-Sat (3 nights). May-Sept: Tue-Sat (5 nights). Advance booking Essential. 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. Paul is a member of the Slow Food Chefs' Alliance, a network of Chefs committed to showcasing produce from the Slow Food's Ark of Taste and other local, artisans and producers. The Menu - The Menu at Thyme changes on a weekly basis to reflect Thyme’s Philosophy of Good Taste. Chef – Patron Paul sources quality, local, seasonal ingredients which are then prepared by Paul and his team to showcase the best in local & regional Scottish produce with flavours and influences from around the world. The Ingredients - Producing our own beef, pork, cured meats, bacon all served in Thyme at Errichel alongside Venison and game shot locally.
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