Starting out in Dinner by Heston Blumenthal in London, Tyrrell has worked in some of Scotland’s “most renowned” hotel restaurants, including Trump Turnberry in Ayrshire and the Rufflets Hotel in St Andrews, before becoming head chef at Pitlochry’s Fonab Castle Hotel.
Whilst at Grandtully Hotel, he achieved accolades in the Good Food Guide, Michelin Guide and the Sunday Times Top 100 places to stay in the UK.
The Garden Room restaurant serves “classic dishes” with Tyrrell tasked with introducing new menus.
Tyrrell said: “I’m thrilled to be joining the team at Cairn Lodge and to be leading the exciting launch of a new range of menus. With lockdown restrictions being relaxed and people being able to go out and enjoy themselves, it’s an exciting time to be working in hospitality and I can’t wait for our guests to enjoy our unique dining experience.”
Managing director Jonathan Gilbanks added: “We’re delighted to be welcoming Paul to lead our talented kitchen team here at Cairn Lodge. His pedigree is without question and I’m very excited about the ideas that he has for our menus.
“We pride ourselves on making sure that there is nothing ordinary about our guests’ stay, and with Paul leading the kitchen, guests can expect the full experience at Cairn Lodge when looking to treat themselves to the perfect getaway.”