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"I change the menu every day - that makes it more exciting and keeps me from getting stale."
Tom Lewis is becoming recognised as one of Scotland's foremost culinary experts.
Tom was 13 years old when he moved to the Monachyle Mhor Hotel in Perthshire with his family in 1983. After finishing school he left home to travel and work in the Middle East, New Zealand and the US for ten years before returning to Perthshire in 1995.
On his return Tom made the decision to pursue a career as a chef after being inspired by two people – namely well known chef Nico Ladenis, who he heard enthusing about food on Desert Island Discs, and David Wilson of the Peat Inn.
By the end of 1996, the Monachyle Mhor Hotel had won its first AA rosette. Since then the awards have come thick and fast for Tom and Monachyle Mhor, including Booker Prize Industry Award in 2003, an Egon Ronay Award in 2005.
Tom and his team also are great believers in preserving the best of their produce, from homemade jams and pickles to cured beef and bacon. "I change the menu every day - that makes it more exciting and keeps me from getting stale."... Read more.