Another great success!

The last dishes are washed and packed away as Perthshire On A Plate (POAP) reflects on another great success!

Two days of food and fun saw visitors flock to the area's largest food festival at the weekend - staged for a third year at Perth Show on the city's South Inch.

Thanks to all our demonstration chefs, producers, restauranteurs, sponsors and volunteers who made our 2018 serving such a tasty event.

We'll be back for another helping in August 2019 - - keep an eye out for details.

In the meantime, take a look at what went on at POAP this year with a wander through our photo gallery.

Local masterchefs take centre stage:


Friday, August 3, at 11am and 2pm.

Paul is a great favourite with TV viewers following regular appearances on top shows such as: Ready Steady Cook; Paul and Nick's Big Food Trip, Big American Food Trip and Big Canadian Food Trip; Saturday Food Kitchen; The Rankin Challenge and Win It, Cook It.
Renowned as the chef who changed the face of culinary Northern Ireland when he opened Roscoff restaurant and won the country's first Michelin Star, Paul's affable personality makes him a favourite with Scottish audiences.
Paul is also a successful cookery author with publications featuring traditional and gourmet Irish cooking. He has also created a range of Irish breads and Irish sausages.


Blair Castle

Saturday 4th at 12 noon.

With an infectious passion and energy for food, local boy George Urquhart is sure to serve up a delight at Perthshire On A Plate.
The Gleneagles trained Chef will take to the stage to bring you a piece of history on a plate. His chosen Roe Deer dish is recreated from a recipe dated 1738 and discovered within archived recipes in Blair Castle. The dish that delighted the aristocracy will also feature as the first recipe in George's new blog for Blair Castle.
With over 30 years experience in catering, George has worked at all levels of the industry throughout the UK and Europe and now heads up local business 3G Catering Services UK.
Locally, he has won gold at the Scone Palace Food Festival and, more recently, had great success at the ‘Marine Salon’ event at Hampden where he joined over 100 chefs, presented 10 dishes and earned four medals and four merit awards.
Proud of the produce that Scotland provides, George uses every opportunity to incorporate it and promote it within his wide range of dishes.
George is always centre stage as a contract caterer with Sodexo, both at Blair Castle and many other VIP events. These include catering for Royal occasions and bringing his dishes to a fine dining experience on board the historic ship Discovery at Dundee.
“The food has to taste good, but people also eat with their eyes,” he says. “Presentation has to be to the highest standard.”


Saturday, August 4, at 11am and 2pm

"From a very early age I remember being sent out to my Granny's garden to pull rhubarb or turn the soil for tatties or pick up any apples. I thought this was all pretty hard work - I was four at the time! My reward/payment for this hard earned labour was a stick of this crisp tart rhubarb with a wee pokey of sugar made from newspaper. I am sure this is where my love of great home cooking using local produce all began.
"Still rising to the challenges that the wonderful Scottish larder throws me, I never seem to tire of cooking fantastic produce from a country that so expertly grows, rears or cultivates. We have it all here from land, highlands & lowlands to our wonderful larder from the sea.
"I style my cooking on simple and Scottish - mostly allowing the produce to speak for itself."
Jak's Sisters Restaurants have been operating in Glasgow for the past 20years with the Kelvingrove addition joining the long-running Jordanhill 12 years ago.


Charlotte Flower Chocolates, Acharn

Saturday, August 4, at 4PM

Charlotte is a forester by training and experience, and having worked overseas for a number of years, drifted into Perthshire about 17 years ago and now lives on the south side of Loch Tay where she established her chocolates business in 2007.
Charlotte’s foraging habit of nibbling her way round the countryside, combined with an introduction to the most exquisite world of fresh fine chocolates through Pierre Marcolini chocolates, sparked the idea of combining our wild flavours with chocolate. 
Charlotte Flower Chocolates are a unique product, hand-made in Highland Perthshire.
Continually inspired by the extensive range of natural flavours available in the local landscape, she loves the alchemy of bringing those together with wonderful fine chocolates from around the world. And her work has attracted extensive press, radio and television attention in recent years.
Most of Charoltte’s flavours are picked from the wild and processed immediately in her home-based workshop so that flavours are still at their best, which enables her to follow the seasonal changes through the year.  In addition to foraged flavours she uses products created by other Scottish food producers, such as whisky and coffee.


Chef Patron, North Port Restaurant, Perth

Saturday, August 4, at 3pm

Chef Patron at Perth's popular North Port Restaurant, Andrew Moss, started working in a commercial kitchen as a dish washer when he was only 14-years-old.
A rapid promotion path saw him serve latterly as head chef at Glasgow's Ubiquitous Chip Brasserie before taking over the Perth eatery in 2014.
Now aged 34, Andrew has secured an AA Rosette for the North Port and a place in the Good Food Guide for the past two years.
Seasonality and locally-sourced are bywords for this talented chef who combines quality and originality in a menu served in the relaxed atmosphere of the intimate North Port.
"I was not classically trained so have always enjoyed more creative freedom, making the very most of every ingredient without overpowering them with other flavours," he said.
And Andrew is also a great advocate of foraging.
"It's now become very trendy to forage," he said, "but I remember gathering mushrooms in my back yard as a youngster.
"Woodlands, riverbanks, hedgerows and meadows all offer an abundance of free harvest - packed with flavour - and Perthshire has a fantastic free larder to pick from."
And Andrew's Perthshire On A Plate audience will be able to learn how to forage and create delicious dishes with their spoils when he takes to the demo stage on Saturday.


Chef Patron, Errichel Restaurant

Saturday, August 4, at 1pm.

Thyme at Errichel Restaurant is based on Errichel Farm in rural Highland Perthshire - a family business run by Paul and Rebecca Newman.
They rear Rare Breed Shetland Cattle, Large Black Pigs, Shetland Sheep, chickens, ducks and a myriad of wild game and family pets.
Chef-Patron Paul Newman oversees operations on the farm, 4 & 5* Self-Catering and B&B accommodation and is Head Chef at Thyme at Errichel Restaurant and Thyme to Eat - our off-site Catering and Events operation - as well as our product production.
Paul is the proud holder of 2 AA Rosettes and was also delighted to win The Menu Awards - Chef of the Year 2018. Thyme Restaurant also has a Great Taste Award with a Scottish Sourcing and Provenance Score of 100%.
Thyme at Errichel Restaurant is the flagship for all of the catering aspects of the business and is set within the beautiful Roundhouse in Errichel House, offering a weekly changing Set Menu alongside a Signature Dish Menu which changes with the seasons, using the rare breed meats from Errichel Farm and other local, quality ingredients.
Menu development and implementation are all over-seen by Paul on a daily basis, working with a small team to create dishes which showcase the best in local produce with flavours and influences from around the world. Members of The Slow Food Movement, we also seek out Ark of Taste Heritage Ingredients from Scottish Suppliers to showcase on the menu.


Chef Patron, Knock Castle, Crieff

Friday, August 3, at 12 noon.

Knock Castle’s head chef, Jason Henderson, brings real flair and panache to the table with his exemplary cooking skills, coupled with a passion to rival that of many leading name chefs of today.
Jason's impressive career boasts over two decades of experience in 2 and 3 Rosette establishments and has worked for prestigious hotel group, Relais and Chateaux.
Such is his culinary skill; he joined the F1 catering team in Abu Dhabi for the 2015 Grand Prix.
Jason's passion for first class hospitality is the driving force behind his business. His culinary advice is sought regularly within the industry and Jason’s presentation shows the creative flair and passion he has for food and for giving his guests not only great flavours but also a pretty dish to talk about over the table!
This year, Jason was recognized by the Scottish Food Awards, winning Chef of the Year in the flavours of Scotland category and the leading Crieff hotel continues to pick up regular awards for their top levels of hospitality.


Chef Patron, Ballintaggart Farm

Friday, August 3, at 1pm

The kitchen is at the heart of the business which currently offers a Cook School with Saturday and bespoke master-classes and courses, a venue with a library, barn, meadow and orchard, extraordinary  B and B, a small catering service and monthly pop up Feast Nights.
Chris and the team at Ballintaggart will be launching an eight-bedroom hotel, bar and restaurant, The Grandtully Hotel, in September  2018.
At Ballintaggart  expect good food, prepared with classical skill and thought - Chris champions artisan producers and Scottish flavours.
Where possible ingredients are sourced from the new Kitchen Garden and foraged from the surrounding hedgerows, fields and woodlands. Dishes and menus reflect the seasons and showcase natural, simple ingredients at their finest.
Ballintaggart Farm is on The Sunday Times Travel Top 100 Places to Stay lists and has been recognised by The Daily Telegraph and Conde Nast Traveller. It also won Most Hospitable B and B (Tayside) at The Scottish Thistle Awards 2017. Visit to sign up to the mailing list and for more details.


Perth College UHI

Friday, August 3, at 3pm

Perth College UHI has a long-established and enviable reputation as one of the country's leading training grounds for aspiring chefs.
And helping to train our chefs of the future are Sector Manager for Food Studies and Hospitality at the college, Ian Gibb, and Chef Lecturer Clive Lamb.
"The training team at Perth College UHI works with well over 100 students each year and Clive and I have been responsible for launching many young chefs into the industry over many years," said Ian.
"We have watched some of our students go on to work at renowned restaurants around the world or achieve great things here in Scotland. We get a real buzz out of knowing we helped put them on the road."
The courses offered at Perth College UHI deal with all aspects of catering and hospitality and students are supported through their careers if they want to diversify, retrain or enhance their skills.
Ian and Clive both enjoyed leading careers as chefs before turning to education.
And at Perthshire On A Plate, the duo will pass on some of their cooking tips and skills to the audience, taking them through a simple recipe that everyone can try at home.
Their masterclass will also see questions invited from the audience, offering tips and solutions to the public's kitchen and cookery queries.