‘Luxurious’ Scottish hotel to open dining room to the public for first time - as new head chef takes over
A former exclusive use venue in a stunning Scottish location has welcomed a new head chef, and will open its dining room to the public for the first time.
The team behind Dun Aluinn, the luxury Highland retreat overlooking Aberfeldy and the Tay Valley, have announced the appointment of acclaimed Scottish chef Tasso Neofitos as their new head chef, alongside the opening of its dining experience to the public for the first time.
Commencing 23 October 2026, Dun Aluinn will welcome dinner reservations every Thursday through Sunday evening, offering locals and visitors a new opportunity to experience contemporary Scottish cooking in an intimate Highland setting.
Chef Tasso joins Dun Aluinn following two years as head chef of HAAR Restaurant in St Andrews, where the restaurant achieved four AA Rosettes, recognition in the Michelin Guide and a place in La Liste’s Top 1000 Restaurants Worldwide.
With more than 20 years in hospitality, Tasso brings to Dun Aluinn a deep-rooted passion for the Scottish larder and a style of cooking shaped by seasonality, sustainability and the landscape around him.
Food and hospitality have been part of Tasso's life from an early age. Growing up with both parents working in the hospitality industry, he was naturally drawn to the kitchen and began his professional career at just 15 years old as a commis chef.
His first six years were spent in busy brasseries, working his way through the ranks to sous chef and gaining experience opening and developing a number of pubs. A move into fine dining proved pivotal, introducing Tasso to a style of cooking that would ultimately define his career: working closely with exceptional local produce and foraged ingredients while exploring Scotland’s extraordinary natural larder.
He spent three years at Rocca St Andrews, then a three AA Rosettes restaurant, working under chef Davey Aspen, before joining Jamie Scott to open The Newport Restaurant. Tasso would go on to spend nine years there as head chef, during which time the restaurant was named AA Scottish Restaurant of the Year, gained recognition in the Michelin Guide and achieved and maintained three AA Rosettes.
In 2024, Tasso joined HAAR as head chef and over the following two years, the restaurant achieved four AA Rosettes and Michelin Guide recognition, as well as being named among La Liste’s Top 1000 Restaurants Worldwide.
Now, his move to Dun Aluinn brings that experience into a very different environment: an intimate Highland house where the landscape and changing seasons are intrinsic to the guest experience.
At the heart of his approach is a love and respect for the ingredients that surround him, with a particular passion for foraging and working with local and sustainably sourced produce.
Of this he said: “I’m passionate about letting great produce speak for itself. My style of cooking is driven by seasonality, locality and sustainability, with a focus on creating food that has a sense of place and reflects the environment around us.”
The Perthshire landscape will provide a new source of inspiration, allowing him to explore the wild ingredients, growers, farmers and producers found on Dun Aluinn’s doorstep and throughout Scotland.
Foraging in particular has become an important part of his culinary identity, creating a closer relationship between his cooking and the landscape from which his ingredients originate.
“Foraging has given me an even deeper connection to the landscape and to the ingredients I use,” he explained. “It has taught me to appreciate the importance of responsible sourcing and traditional practices. For me, being a chef is about more than what goes on the plate - it’s about understanding and respecting where ingredients come from, showcasing the people and practices behind them, and continually finding new ways to celebrate them while being conscious of our surroundings and our impact on the planet.”
That philosophy feels particularly at home at Dun Aluinn. Set within 5.5 acres of private grounds above Aberfeldy, the house looks across the Tay Valley towards Schiehallion, surrounded by a landscape that changes dramatically with the seasons.
Dining has always been central to the Dun Aluinn experience, bringing guests together around the table and celebrating the best of Scotland’s natural larder. Tasso's appointment will build upon that foundation, developing an increasingly distinctive culinary identity for the house through menus inspired by what is growing, being harvested, caught and foraged at that particular moment.
For the first time, Dun Aluinn will welcome outside guests to experience its dining offering, with dinner reservations available every Thursday through Sunday evening, beginning 23 October 2026.
Under the direction of chef Tasso, guests will be invited to discover a dining experience that celebrates the very best of Scotland’s seasonal larder. Drawing inspiration from Perthshire’s landscape and his passion for foraging, Tasso will create menus that showcase exceptional local ingredients, thoughtfully prepared and served in the intimate surroundings of Dun Aluinn.
The introduction of public dining marks an exciting evolution for the Highland retreat, offering both locals and visitors the opportunity to experience Tasso’s cooking and Dun Aluinn’s warm, personalised hospitality without an overnight stay.
John Burke, owner of Dun Aluinn said: “Tasso’s philosophy feels incredibly natural for Dun Aluinn. The landscape has always been at the heart of the experience here, and his approach to food shares that same connection to place. His knowledge of the Scottish larder, passion for foraging and respect for producers are exactly what we want our dining experience to represent. We are thrilled to welcome him to Dun Aluinn and very excited for our guests to experience what he creates.”
Set within private grounds overlooking the popular market town of Aberfeldy and the River Tay, Dun Aluinn is a luxury Highland retreat with sweeping views along the Tay Valley towards Schiehallion.
Originally built in 1909, the house has been thoughtfully reimagined by owner, architect and interior designer Susie Whyte for the modern traveller. Nine en suite bedrooms accommodate up to 18 guests, complemented by expansive living spaces, sweeping terraces and a secluded wood-fired cedar hot tub.
At the heart of Dun Aluinn is a highly personalised approach to Highland hospitality, bringing together contemporary design, exceptional food and immersive experiences within one of Scotland’s most beautiful landscapes.
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