Errichel Rare Breed Shetland Beef Fillet Teriyaki with an Asian Style Salad INGREDIENTS (Serves 4) Teriyaki Dressing & Marinade4 tbsp Aberfeldy Honey 8 tbsp Light Soy Sauce 8 tbsp Mirin 4 tbsp Sake4 tsp Fresh Ginger Grated 2 Garlic Cloves [...]

Mackerel with Rhubarb, Figs, Seasonal Vegetables and Cous Cous Ingredients Whole Mackerel, scaled & gutted Fresh Picked Rhubarb - Diced Lemon & Lime Rind Lemon & Lime SegmentsScottish Asparagus Spears Yellow & Green Courgettes Slices Fennel Bulb Baby Gem Lettuce [...]

Smoked Venison and Strawberry Salad Serves 6 Smoked Scottish venison is a true flavour of the wild Highland moors, and is readily available from quality delicatessens. The sweet and sour berries are the perfect tangy contrast to the deep, smoky [...]

Baked Figs with No Churn Pistachio Ice-cream Serves 6 9 Fresh Figs, cut in half lengthways 1 tbsp Honey 1 tbsp Soft Brown Sugar 50ml Fruity Red Wine 25ml LBV Port 200g can sweetened condensed milk 600ml double cream 1 [...]

Herbed Scottish Venison Loin, with Heritage Carrots, Red Cabbage, Wild Garlic & Blackberry Jus Services - 4 INGREDIENTS Herbed Venison Loin 650g Venison Loin 2 tsp Allspice Berries 2 tsp Black Peppercorns 2 tsp Galloway Grain Mustard 1 tbsp Scottish [...]

Slow Roast Hogget with Lemon & Thyme Serves 6 A hogget is a yearling sheep, delicious and increasingly recognised for its quality flavourful meat. Look for rare native breeds such as Soay, Hebridean or Shetland Hogget which has been raised [...]

Scottish Menu Awards’ Chef of the Year, Paul Newman is chef patron at the two AA Rosette Thyme at Errichel Restaurant above Aberfeldy in Perthshire. June 2018 http://eatnorth.co.uk/thyme-errichel-chef-patron-paul-newman-talks-farming/

Herald Business Review 12 March 2018: Perthshire hill farm hospitality venture makes a mark on rural economy. As Scotland's travel and hospitality businesses tackle the fall out from the bad weather caused by the Beast from the East, Rebecca Newman; [...]