Thyme to Eat

BY PAUL NEWMAN

Thyme at Errichel Restaurant is situated in the beautiful Roundhouse, Errichel House. With panoramic views over the glorious Tay Valley and the Gardens of Errichel.

RESERVATIONS

Field To Fork

Our Rare Breed Shetland Cattle have been born and raised here at Errichel alongside our Rare Breed Large Black Pork – Nurtured by Paul & Rebecca over the years to produce a fantastic, well matured meat. The animals have roamed free on the farm to enjoy the open spaces and food available to them throughout the year with Paul being able to get up close with each animal to ensure their health and upkeep is of the best standing. We do hope you enjoy knowing all of our Animals have been look after graciously with the Dignity they deserve. Thyme offers ‘Field to fork’ dining in a beautiful relaxed environment.

The Restaurant

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. With many of our other raw ingredients coming from Errichel Farm including our delicious hen & duck eggs. We work closely with local producers to ensure that we are using the best quality local, seasonal produce to create a truly special evening for you.

The Wine List – The Wine list has been carefully chosen to offer a great range of New & Old World Wines to enhance your dining experience. Working with three different suppliers to ensure our wine selection is of the best quality.

The Library – Relax in our cosy book lined lounge over a Cocktail while you peruse the menu. Our Cocktails are all handmade using our own cordials and syrups and our drinks list reflects the fantastic array of local & Scottish Beers & Spirits.

Our Chef

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.

Awarded the title of Chef of the Year at The Menu Awards 2018, 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.

OPENING TIMES

May to October: Thyme is Open for Refreshments from 3pm and Dinner from 6pm 5 nights per week, Tuesday through to Saturday evenings.

November to April: Thyme is Open for Refreshments from 3pm and Dinner from 6pm 3 nights per week, Thursday, Friday and Saturday evenings.

We can offer private dining outwith these times, please give us a call to discuss your ideas for a private event.