Welcome the new year in true Scottish style with The Torridon’s traditional Hogmanay. Starting on 30 December, the two-night, three-day celebration brings together a selection of indulgent dining experiences and joyous dancing, or ceilidh, all with a bottle of Champagne or a dram of Scotch in hand. Chef’s New Year tasting experience offers a flavour of the Highlands, while a classic afternoon tea is offered every day of the experience, alongside full Scottish breakfasts each morning. Wake up on the 1 January and blow away the cobwebs with a guided walk around the local area, before coming home to The Torridon’s resplendent buffet, filled with local shellfish, carved meats, and other British favourites.
The Torridon may be closed for the majority of January, but after we close our doors on the 2 January, we get to work updating, renovating and repairing the resort to ensure it’s in the best condition for our guests for the upcoming year. This continual investment ensures there’s no disturbance to guests, and we always have exciting news to share when we reopen, such as newly-designed rooms, or an updated restaurant.
The persistent Jerusalem Artichokes are harvested in January, persevering through the coldest months to flower ready for harvest at the end of the month. A relative of the sunflower, these nutty tubers are grown underground, however also produce tall yellow flowers that can reach up to 3 metres.
Flavour of the month
The world-class Scottish scallops are at their prime in January. Always fresh and harvested off the North East coast of Scotland in Orkney. The delicate shellfish offers a variety of ways to eat it, either raw or cooked, and a mixture of flavours to pair with. We like to serve them baked in their shells, with onion and a sea truffle broth, and you can expect to see them on our Hogmanay menu.