About Tom Lewis

Tom’s passion for cooking began at home, inspired by his mother Jean, whose love of food and hospitality shaped the early days of Monachyle. Jean, along with husband Rob, originally bought the farm that would later become Monachyle Mhor Hotel, and it’s her enthusiasm for cooking and sharing good food around the table that played a huge role in inspiring Tom to pursue a career in the kitchen.

After training in Scotland and abroad, Tom returned to Balquhidder to develop a style of cooking that celebrates the natural flavours of the Scottish Highlands. Along with Exec Head Chef Scott Davies and head Chef Ross Bott, Tom works to source outstanding ingredients and create dishes that showcase both the richness of Scotland’s produce and the skill and creativity of the Monachyle Mhor kitchen. It’s a collaborative approach that ensures every menu continues to evolve while maintaining the quality, character and warmth that define dining at Monachyle Mhor.

Tom’s Philosophy

Tom believes great food begins with great ingredients. His cooking is built around a farm-to-table ethos, focusing on seasonal produce, sustainable sourcing and strong relationships with local suppliers.

Many ingredients used in the kitchen come directly from the Monachyle Mhor farm or from producers and farmers in the surrounding area. By working closely with these suppliers, Tom and his team are able to create menus that change naturally with the seasons and celebrate the best of Scotland’s larder.

This approach ensures that every dish served at Monachyle Mhor reflects not only the season, but also the landscape and the people who help bring the ingredients to the table.