TRYST is our exciting new fine eating restaurant, with a relaxed and intimate atmosphere. Inspired by the great Scottish larder, Executive Chef Scott Hessel and his team, work passionately to create surprise and delight with a seven-course tasting menu.
Using the best local produce, changing with the seasons, TRYST is the perfect place to enjoy Chef Scott Hessel’s refined bold flavours with a modern twist. Celebrate an occasion with us or simply enjoy a wonderful evening experience.
Meet the Chef behind TRYST; Executive Chef, Scott Hessel.
Chef Scott Hessel won the renowned Roux Scholarship in 1990, at the young age of just 19. Chef Scott’s passion for food and hospitality started whilst working as a waiter in a local Huddersfield hotel. After being inspired by Pierre Koffmann from popular TV show ‘Take Six Cooks’, Scott applied for a role at Michelin Starred Restaurant; La Tante Claire in London. His career took him to Germany where he worked under some of the best chef’s learning new skills to bring back to the UK.
On his return to England, Scott worked for David Barnard at the Crab & Lobster, this relationship led Scott to opening his own restaurants in Yorkshire. He then went on to become a director of Hesselmanns Development Consultancy, providing training, mentoring and food and brand development.
Now as Executive Chef of Crieff Hydro Family of Hotels, Scott has continued to grow and mentor his team as well as build on new food and brand concepts. In 2020, with the direction from Scott, Crieff developed the Tiffin, Terrace and Hub restaurants.
The Highlandman is an intimate and cosy setting, with a relaxed atmosphere. There is a nod to our Scottish heritage throughout, making this the perfect setting to enjoy TRYST’s tasting menu.
Residents booked on our overnight Dining Experience package will have their table booked by us automatically. If you are not staying with us but would like to dine at TRYST, you can book a table within 14 days of your preferred dining date only.
Reservations 7.00pm for 7.30pm, Thursday, Friday and Saturdays or Sunday lunch.