New Executive Chef at The Old Manse of Blair Perthshire

Chef Scott Davies appointed Executive Chef at The Old Manse of Blair

The Old Manse of Blair, a privately-owned five-star boutique hotel and restaurant nestled in the heart of Highland Perthshire at the gateway to Cairngorms National Park, have announced the appointment of chef Scott Davies as the new Executive Head Chef.

Scott brings a wealth of experience from his role at the world-renowned Three Chimneys Restaurant with Rooms on the Isle of Skye, where he spent nine transformative years shaping its cuisine, team, and ethos.

Scott commented:

“I’m excited to bring a strong sustainability ethos to The Old Manse of Blair. Perthshire is Scotland’s heartland, with stunning woodlands, local farms, and wild rivers. The landscape alone is unforgettable, and we hope to make your culinary experience equally memorable, a true testament to this incredible location.”

Scott’s experience and those who have influenced him drive him to honour every ingredient that graces his menus. He is committed to using every part of the animal, showcasing the hard work of farmers, growers, brewers, foragers, and fishermen while promoting respect for the animal and minimizing waste. His expertise in butchery and understanding of the seasonal lifecycle will shape a kitchen team ethos rooted in knowledge sharing and personal growth.

“Being a chef is more than just a job; it’s a lifestyle, one that involves your whole family. Sustainability is central to my approach—using seasonal, local ingredients. We have an incredible natural larder on our doorstep. Why fly something in from across the world when locally grown, wonky-looking fruit and vegetables

are bursting with flavour and nutrients. Living off the land and foraging in our local area brings immense rewards that are reflected in our menus and lifestyle.”

Scott’s debut Autumn menu showcases his connection to nature and celebrates Scotland’s finest seasonal ingredients, carefully sourced from local suppliers.

Highlight dishes include: Wasted Degrees Amber rye and seeded sourdough, paired with Larch butter and blackthorn sea salt • Rossie Ochill Partridge served with garden carrots and a Cullisse Highland Rapeseed & cider butter sauce • Benalder Cairngorms Glencalvie Red Deer accompanied by Haggis, Scottish brambles, Jerusalem artichoke, and honey berry wine from Cairn O’Mohr Winery • Atholl Brose Parfait featuring Scottish Bee Company blossom honey, Blair Athol whisky, and Barrie Culbeggie Farm raspberries.