The Old Manse of Blair has snapped up a new executive head chef from the celebrated Three Chimneys hotel and restaurant on the Isle of Skye.

The five-store boutique hotel and award-winning restaurant, which is set in 10-acres of Perthshire countryside, has recruited the “highly motivated and innovative chef” Scott Davies to the role.

Mr Davies spent nine “transformative” years at the Three Chimneys Restaurant with Rooms, where he became the third head chef in the 32-year history of the venue at the age of 29 and went on to “champion the island’s incredible local larder, working with nature and the changing seasons to shape menus with provenance”.

He previously held senior positions in other top restaurants and hotels, including Glenapp Castle in Ayrshire and The Point Restaurant in Melbourne.

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Mr Davies, who has relocated to Perthshire from Skye to take up the new role, said: “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.”

The Old Manse of Blair said Mr Davies’ debut autumn menu will showcase his “connection to nature and celebrates Scotland’s finest seasonal ingredients, carefully sourced from local suppliers”. Dishes include Wasted Degrees Amber rye and seeded sourdough, paired with Larch butter and blackthorn sea salt; Rossie Ochil partridge served with garden carrots and a Cullisse Highland rapeseed oil and cider butter sauce; and Benalder Cairngorms Glencalvie Red Deer accompanied by haggis, Scottish brambles, Jerusalem artichoke, and honey berry wine from the Cairn O'Mohr winery.

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Anne Macdonald, owner of the Old Manse of Blair, said: "We are thrilled to welcome Scott Davies to The Old Manse of Blair. His deep knowledge and passion for Scotland and the Highlands are beautifully reflected in his menus. With my own Hebridean roots, it has been a true meeting of minds to collaborate with an executive head chef who shares an authentic love for Scottish produce.

“The Orangery at The Old Manse of Blair is a destination restaurant renowned for excellence, as an independent property, we drive all decisions which gives us the flexibility to expand our menus and suppliers. Our guests will undoubtedly enjoy Scott’s exceptional culinary expertise and dedication to his craft, his appointment marks an exciting new chapter for the restaurant.”

Mr Davies added: "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.”