Award-winning chef signs for rugby club

There was an appreciative youthful line-up rather than a line-out when Fabrice Bouteloup (centre), Head Chef and co-owner of Muthill ‘restaurant with rooms’ Barley Bree, visited Crieff and Strathearn Rugby Club to hand over its sponsorship board.

Sponsorship of the thriving club is Barley Bree’s first community involvement since winning the AA’s coveted second Rosette for its restaurant. The Club’s junior section attracts up to 100 youngsters each Sunday.

Fabrice, who runs Barley Bree with his wife Alison and won a Chef Gold Medal at this year’s Scottish Hotel of the Year Awards, said they decided to back the rugby venture because they wanted to demonstrate their commitment to staying in touch with the local community as well as highlight the benefits of healthy eating.

He commented: “The restaurant and hotel business is very competitive. We’ve been successful and collected many awards as well as excellent reviews - but know we always have to try harder! One of our drives is to keep pushing the message of a good, balanced diet and using fresh produce in the home as well as outside it.”

Barley Bree joins cream of the AA’s crop

Perthshire 'restaurant with rooms' Barley Bree (www.barleybree.com) has been awarded its second AA Rosette for food less than four years after welcoming its first guest.

The distinction is the latest in a series of accolades for the six-bedroom hotel in Muthill, opened by Fabrice and Alison Bouteloup in 2007.  It was voted 'Restaurant with Rooms Rising Star' in the 2010 Scottish Hotel of the Year Awards and Fabrice was awarded a Chef Gold Medal at this year’s event.

An AA Hotel Services spokesman said the second Rosette had been granted because of Barley Bree’s "clear understanding of food, prepared with care and skill, and its achievement of standards that stand out in the local area.

"It recognises the restaurant’s consistency, precision and evident selection of fresh, seasonal, quality ingredients. Good understanding and use of technical skills are demonstrated in the cooking, with clarity of flavours shining through."

Fabrice trained to become a chef in in his native France before moving to the UK 15 years ago. Prior to setting up Barley Bree he worked at the Michelin-starred Putney Bridge Restaurant in London and Atrium in Edinburgh where he was head chef.

The hotel is an old coaching inn dating back to the early 18th century and is rated four star by the AA and VisitScotland. Its stonewalled restaurant regularly attracts diners and overnight guests from as far away as Aberdeen and Glasgow.

"We are very proud of having won our second AA Rosette," Fabrice said."It is gratifying to have evidence from experts that our food and service are of exceptionally high quality."

Of all the restaurants across the UK, approximately 10% are of a standard rated worthy of one Rosette and above.

Barley Bree wins Rising Star Restaurant with rooms 2010 at the prestigious Scottish Hotel Awards in recognition of excellent Scottish Hospitality.

Latest Reviews

"a talented chef with a love of Scotland’s larder deserves to do well"

Richard Bath, Scotland on Sunday

"Readers Recommend: 'Pleasingly balanced food from a French chef'."

Good Food Guide 2010

" Instant hit from summer 2007: stylish, excellent value, great food, tasteful & comfortable rooms."

Scotland the Best

" A delightful spot for a leisurely lunch or a special dinner"

Perthshire Advertiser

" Blissfully warm, throbbing to the chatter of patently relaxed diners and smelling most appetisingly of good food."

Sunday Herald

"Gastro inn run by a French chef serving local fare"

Independent Traveller Magazine

Scottish Chef Awards Restaurant of the Year

(Highly Commended)