Named Scotland’s ‘Sustainable Chef of the Year 2022’ by the Rare Breeds Survival Trust in Scotland, Chef Paul Newman will participate on the jury for the of the European Young Chef Award 2022, to be held in Trondheim-Trøndelag, European Region of Gastronomy 2022.
As an international Chef, Paul has run teams of chefs for some of the biggest global names in the hospitality industry. Having spent a considerable part of his career in international locations, especially on the continent of Africa, Paul’s cooking is heavily influenced by the flavours from around Africa, as well as the Mediteranean.
A fierce advocate of food provenance and the Slow Food movement, relocating to Highland Perthshire’s Errichel Farm to establish his ‘Thyme Deli & Bistro’ has allowed Paul to put his philosphy into action, with ethically-reared native rarebreed livestock including Shetland Cattle, Shetland Sheep, and Large Black Pigs utilised in many of the dishes served at Thyme. Paul is closely involved in the work of Errichel Farm, with his most recent project being the establishment of a new Slow Food ‘Ark of Taste’ orchard of native, heritage apple trees.
Paul also produces a range of award-winning foods, including home-reared biltong and pastrami, and award-winning pickles, preserves, and chutneys, many of which have acheived stars from the UK’s ‘Great Taste’ organisation, including several acheiving the triple star, Great Taste’s highest accolade.
In support of the European Young Chef Award 2022, Paul stated – “It’s an honour to be a member of the jury in this year’s competition. Nurturing rising Chefs and ensuring they understand that a great dish is made long before the food ever reaches a kitchen has always been really important to me. It is great to give young chefs a forum to compete, share skills and ideas and showcase regional and local produce. I look forward to experiencing inspired dishes from Europe’s most talented Young Chefs.”
About IGCAT’s European Young Chef Award
The European Young Chef Award is an annual competition organised by IGCAT that gathers young culinary talents from the awarded and candidate European Regions of Gastronomy. Selected each year through local contests, finalists to the European Young Chef Award compete by innovating traditional recipes from their regions using local ingredients.
The 6th edition of the European Young Chef Award is organised and promoted by the International Institute of Gastronomy, Culture, Art and Tourism (IGCAT) and hosted by the Trondheim-Trøndelag, European Region of Gastronomy awarded 2022. The competition will be held at Strinda High School in Trondheim on 11-12 November 2022, with the support of Trondheim Municipality, Trøndelag County Authority, and Innovation Norway.
About the World/European Regions of Gastronomy
Candidate and awarded World/European Regions of Gastronomy, guided by IGCAT, are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; driving environmental sustainability in tourism, hospitality and agricultural sectors; supporting balance and sustainable tourism practices; highlighting and supporting expertise from within rural and urban communities, creating connections and sharing good practices; and contributing to community health and well-being.
IGCAT aims to empower local communities by raising awareness of the importance of protecting and promoting distinct regional food, culture, arts and natural assets as part of sustainable and balanced tourism and development strategies. This is essential to safeguarding our planet, health, wellness and local economies.
IGCAT is a non-profit institute established in 2012, working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide network of experts and works in partnership with specialised intergovernmental organisations.
IGCAT founded the World/European Region of Gastronomy Award and is the official secretariat for the World/European Regions of Gastronomy Platforms. Furthermore, the Institute has developed the European Young Chef Award, the World Food Gift Challenge, the Top Websites for Foodie Travelers Award and the international Food Film Menu.
Photo credit: Chris Watt