Scottish food and drink

We are passionate about the food we serve at Torridon. We source as much as we can locally, both for sound ecological reasons and because you get some of the best raw produce in Europe here on our doorstep. Jason ‘Bruno’ Birkbeck and his brigade then create the sort of dishes which delight guests and keep them coming back for more.

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Bruichladdich Black Art

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This whisky is a new edition to the Torridon whisky bar. It is a whisky that I have started to appreciate more as I have grown in knowledge. In January when we closed for a month Daniel was on…

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From the Whisky Bar: The Airigh Nam Beist From Ardbeg

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With winter here to stay for a the next few months, people tend to expand as the cold weather approaches and our whisky bar is no different. It needs to expand to keep us warm! I am delighted one of…

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Hotel Blog Challenge: On the Menu Tonight by Dingwall Academy

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Confit shoulder of lamb with galette potato, root vegetables and rosemary jus

The chef of The Torridon has recommended me as the dish of today’s menu. I’m proud of it. Proud not only of my flavour but also of my…

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From the Torridon Kitchen: Meet Our New Chef, Bruno Birkbeck

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The food at The Torridon has always been of the highest quality and it is now in the care and attention of a new Head Chef, Jason ‘Bruno’ Birkbeck. Bruno’s world revolves around food and its creation and the roots…

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From the Torridon Kitchen: All Good Things Come to an End

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Torridon is forever evolving and changing and while refurbishment and new facilities are always at the forefront of everything we do, we know It is the team of staff that make it so special. People come and go in every…

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From the Whisky Bar: PC8 From Bruichladdich

The bar is out growing itself! I have been on a mission to get the Torridon whisky bar stocked to full capacity and as a special treat, I have purchased a few rarer bottles once again to entice my guests.…

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From the Whisky Bar: Highland Park Hjarta

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As we fast approach the winter months, I am anxious to get in as many new whiskies as possible to last me through the long months ahead. This week I have been lucky to get four new whiskies for the…

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From the Kitchen Garden: Bloody Ploughman (and Other Apples)

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I recently attended a seminar in Perth organised by the Historic Gardens of Scotland Society. Lectures were held on a variety of subjects relating to ancient orchards in Scotland, in particular in the Carse of Gowrie. Apples,…

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Giving Us Our Daily Bread: Secrets From the Torridon Inn

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From James Berry, head chef of the Torridon Inn. I don’t know what it is, but there is something deeply satisfying about making your own bread. It is one of my favourite daily jobs in the kitchen; one of those…

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From the Whisky Bar: Macallan Cask Strength

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Another week and another whisky to try. What a hard life I have here at The Torridon. This week I decided to try the cask strength Macallan which, it has to be said, is fantastic.

Colleen’s tasting notes

Nose: Nutty,…

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Chef'S Cheese Diary: Lymekilns Cheesemonger in Glasgow

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Oh what a lovely smell! I was half way between cutting into a large wild salmon and shouting at my kitchen staff when ten polystyrene boxes arrived at the kitchen door. Cheese, I said to myself, and lots of it…

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