Chef – Thyme Deli & Bistro<\/strong><\/p>\n Named Scotland\u2019s \u2018Sustainable Chef of the Year 2022\u2019 by the Rare Breeds Survival Trust in Scotland. As an international Chef, Paul has run teams of chefs for some of the biggest global names in the hospitality industry. Having spent a considerable part of his career in international locations, especially on the continent of Africa, Paul\u2019s cooking is heavily influenced by the flavours from around Africa, as well as the Mediterranean. A fierce advocate of food provenance and the Slow Food movement, relocating to Highland Perthshire\u2019s Errichel Farm to establish his \u2018Thyme Deli & Bistro\u2019 has allowed Paul to put his philosophy into action, with ethically-reared native rare-breed livestock including Shetland Cattle, Shetland Sheep, and Large Black Pigs utilised in many of the dishes served at Thyme. Paul is closely involved in the work of Errichel Farm, with his most recent project being the establishment of a new Slow Food \u2018Ark of Taste\u2019 orchard of native, heritage apple trees. Paul also produces a range of award-winning foods, including home-reared biltong and pastrami, and award-winning pickles, preserves, and chutneys, many of which have achieved stars from the UK\u2019s \u2018Great Taste\u2019 organisation, including several achieving the triple star, Great Taste\u2019s highest accolade. Paul was a member of the jury for IGCAT\u2019s European Young Chef Award 2022 and became an IGCAT expert (International Institute of Gastronomy, Culture, Arts and Tourism) in 2023.<\/p>\n