Chef Patron Paul Newman of Errichel and Thyme gave us a glimpse into his life. His business, Errichel House & Thyme Restaurant, is shortlisted for the Best Scottish Artisan Food Award at the Scottish Rural Awards 2020.
What do you do on a typical day?
The beauty of running such a diverse farm business is that there are rarely two days the same and certainly never a dull moment! I am an early riser and like to get ahead on my day. I have breakfasts to make for our in-house guests, and I will review our stock of various products from our rare breed sausages to our marmalade and preserves and plan which batches to make over the week ahead, before heading out on to the farm to do the feed rounds. In the afternoon we might be bottling batches of preserves, curing salmon, prepping for evening dinner service or plucking 40 pigeons that that local game keeper has delivered. The family get involved too, there are rarely idle hands on the farm!
What is your favourite part of your job?
There is a real satisfaction from seeing something through from start to finish. We are lucky enough to be able to choose which animals to breed, raise them on the farm and use the amazing produce. I love experimenting with new flavours, combining my passion for great Scottish food and flavours from around the world to create unique products.
What is unusual about your business?
Our business has its roots in hospitality and farming and has gone on to grow an exciting range of award-winning produce which has helped to travel our brand further than we had expected, with orders from across the UK and Europe. We are a tiny team and we produce everything by hand in small batches from our restaurant kitchen. Chef-driven, our range of products are made with quality, flavour and seasonality at the fore. There is a true field to fork approach with many of our products being made from produce bred and raised by my family on the farm, or sourced from local producers, combined with flavours and influences from around the world.
What will you tell the world if you win this award?
To win this award would be a huge recognition for our products and our way of working. We have been growing and building the business, starting with two cows and a holiday cottage in 2010, to what it is today. It is something that I am passionate about and I love being able to share this passion. The work is challenging while being very rewarding and I am so proud of what my family and team have achieved over the years.