As The Torridon begins to thaw out from winter and emerge from its hibernation over January, we want to welcome guests to come and experience our new additions to the hotel, alongside taking some time to feel còsagach, a Gaelic term describing the state of feeling “snug, sheltered or cosy”. The month of love also offers a wonderful opportunity to treat a loved one to a magical escape, where the romantic backdrop of the Scottish Highlands creates a place to reconnect.
Relax and recuperate at The Torridon, with no need to leave the hotel’s 58-acre resort. Sample a traditional afternoon tea in our cosy lounge while warming yourself on the roaring log fire or choose a book to cuddle up with from the library. Our selection of resort dining options ensure there’s a variety of menus to try out, or if the weather allows, take an amble around our expansive Kitchen Garden or meet the friendly faces at the Torridon farm.
The wintery green vegetable kale is in abundance in February and is a refined alternative to cabbage or spinach. The growing in popularity brassica is full of nutritional benefits and tolerates the cold weather well. We have a variety of kales growing in the garden. Find Cornus in our Gin Garden, a shrub with a bright winter stem of red and coral.
Flavour of the month
Utilising the freshly harvested Jerusalem Artichokes from our Kitchen Garden, Chef Paul pairs the buttery, nutty flavours to enhance rich gamey meats, serving it with Brahan Resort venison and dumplings. The versatile ingredient can also be used for soups, purees, as crisps, or to enhance more delicate flavours.