The Old Manse of Blair in Perthshire appoints Iain Nicholson as head chef
Former 8 Restaurant and Bar at the Machrie hotel head chef Iain Nicholson will oversee the Orangery restaurant at the boutique hotel in Perthshire.
Scottish-born Nicholson honed his skills as sous chef at Albert Roux's Scottish and London restaurants, including two-Michelin-starred Le Gavroche, and gained experience in the US and France. For the last two years he has been head chef at 18 Restaurant and Bar at the Machrie hotel on Scotland's Inner Hebrides.
A passionate forager, Nicholson champions local produce and sustainability on his menus. A signature dish is his venison carpaccio starter, which is something he has been "working on for years", featuring Roe deer lightly charred over burning beech wood before chilled and sliced. The dish is served with various hand-picked pickles and preserves, as well as a pine-based sauce.
"It's a real joy to join the Old Manse of Blair. I've travelled the world with my career but there's something so magical and unique about Perthshire, especially our little part of Scotland with its scenery and abundance of wonderful produce on hand," said Nicholson.
"The changing seasons drive everything we create at the Old Manse of Blair. Our guests should be able to shut their eyes and instantly know what time of year it is and where they are in the world simply by taste. Foraging is a passion of mine, I love experimenting with the vast array of delicious in-season ingredients which the Scottish climate lends itself to from mushrooms, nuts and berries to indigenous beef, venison and game birds such as wild grouse, partridge and woodcock, and our seafood, which is world renowned. We're serving up a true taste of highland hospitality here."
Anne Macdonald, owner of the Old Manse of Blair added: "It's wonderful to have Iain on board, we have worked hard to build our reputation as a destination for dining excellence, and Iain shares our passion for Scottish produce, seasonality and hospitality. His culinary expertise is incredible, we're looking forward to our guests experiencing everything that he is renowned for and brings in terms of his culinary expertise. "
