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 [...]
We welcomed Donnie & Raymond back to Errichel in June. Here's what they have to say - 'Perthshire has everything that you could wish for in an escape from the stresses of modern living. Stunning lochs and hills, peaceful forests [...]
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; [...]