Sustainable Chef of the Year

Joint Winner:  Paul Newman

Chef Patron Paul Newman leads Errichel & Thyme, a farm to fork business based on his family farm in Aberfeldy. 

In 2010 he bought his first Shetland Cow, now has a herd of 17 breeding cow and has gone on to breed Large Black Pigs and Shetland Sheep. 

All produce is used in Thyme Bistro and available for sale in Thyme Delicatessen.  Paul has championed #GoNative and is a member of Slow Food Scotland and the Cooks Alliance, working to promote native, heritage produce and sourcing good, clean, fair food as locally as possible.

In 2022, in conjunction with SlowFood Scotland, Paul has helped to establish an Ark of Taste Orchard with heritage Scottish Apple trees.  The orchard will bring many benefits to the farm and the environment – with 174 trees planted (30 of them heritage Scottish trees), not only do the trees help off-set the farms carbon footprint, but they increase its biodiversity, habitat, and production of food.

Joint Winner: Fred Berkmiller

Fred Berkmiller has been at the vanguard of exploring, supporting and working with the best Scottish terroir for over 13 years. His ‘au naturel’ ethos focuses on provenance, rare breeds and nose-to-tail eating.

His restaurant’s reputation is founded on its sourcing policy, showing respect for the animals they buy, butcher, cook and serve, leading to them becoming the first restaurant in the UK to certified by Pasture for Life.

Fred has built strong relationships with farmers and producers, linking them directly with professional butchers meaning he can access whole animals direct, often butchering in-house, enforcing his nose-to-tail approach.

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For more information on Wendy Barrie and the Scottish Food Guide please see here: