The Old Manse of Blair, the privately-owned five-star boutique hotel and restaurant, The Orangery, in Blair Atholl has appointed chef Scott Davies as the new Executive Head Chef. Voted as one of the top Highland hotels by The Sunday Times, it says that it is now “poised for an exciting culinary evolution under Scott’s leadership.”
Scott joins from the Three Chimneys Restaurant with Rooms on the Isle of Skye, where he spent nine years shaping its cuisine “working nature and the changing seasons to shape menus with provenance.”
Scott 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.”
Scott continues, “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.”
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.”
As featured in:
