The Torridon Fold 

The Torridon Fold started when the first cows came to The Torridon in 1994 when David Gregory brought 5 cows from the sale in Oban back. These formed the beginnings of the Highland Herd and we now run a total heard of around 20 head, many of which can be traced back to the original cows.

The Highland Herd are well suited to the type of ground which we farm and the local conditions lend themselves to the rearing of hardy breed such as the Highland Cow.

The cattle have become an integral part of the day to day business of the hotel. Guests love to observe them in their natuaral habitat and particularly enjoy seeing them fed their daily treat of leftover vegetables from the kitchen.

As with any farm the ultimate goal is to provide a product for consumption, and we are fortunate to use the cows as a high quality ingredient in our restaurants. Head chef Jason 'Bruno' Birkbeck loves the locality and quality of the produceand states that he can "easily get 10 great dishes out of the meat from one cow." This means that we serve many guests each year with our delicously reared Highland Beef.

As well as providing a spectacular starter or main course in our fine dining restaurant our highland catlle also provide a hearty breakfast at The Torridon in as well as the ocasional, but delicious, sirloin steak.