July here at Tulchan has seen a lot of positive changes, the highlight being the arrival of our new Head Chef Oliver Wilson. Ollie joins us from George Club, London where he was Head Chef for over four years having previously been the Head Chef at Marcus Wareing’s The Gilbert Scott, Senior Sous Chef at Scott’s and J Sheekey. He has a passion for locally reared and grown produce and so the Estate’s Larder is his idea of heaven.

We are all really looking forward to being his guinea pigs for everything he has planned, from Estate made sausages to home smoked and cured hams and seasonal salads making the most of our Kitchen Garden produce to our Estate reared beef. We are also working on plans to make his talents available beyond our Members and fishing guests, further details will follow in due course.

As well as Ollie’s arrival, July has seen the first signs that our renovations and plans are being noticed beyond Speyside with two articles being published. We have also been featured in Luxuria Lifestyle online.

Away from Tulchan Estate farm with its cattle, sheep, bees, hens and Kitchen Garden, the river has remained stubbornly low. It is no secret it hasn’t been an easy season for anyone on the Spey or other Scottish rivers but our ghillies remain cheerful and willing to do whatever they can to help catch the few fish that are in Tulchan water. There have been many late night fishing trips with guests, some of which proved to be fruitful and some not so much, but all enjoyed. Some rain of late has improved things slightly but it is still as low as anyone can remember.

Despite a recent set back, it remains the Estate’s goal to work with the Spey Fishery Board and re-open our hatchery for the benefit of everyone up and down the river, whether guest, ghillie, B&B owner or shop proprietor to name but a few reliant on the river for an income. We are as determined as ever to do all we can to protect the future of the river central to so many people’s lives.