Dining in time with the seasons is an essential element of our food offering at The Torridon. Our hyper local produce is sourced from the highest quality of Scottish producers, alongside our own Kitchen Garden and Torridon Farm, and can be savoured both in our 1887 restaurant, and casual dining concept Bo & Muc.

Experience the flavour of the Highlands

Our tasting experience allows you to sample the natural larder of Wester Ross in our 3 AA Rosette restaurant, 1887, where head chef Paul Green creates an innovative menu using locally sourced and homegrown produce and earthy flavours. Be guided through courses of refined and elegantly presented dishes, created with the best ingredients the Scottish Highlands produces.

What’s growing?

Quintessentially British fruit, including strawberries and gooseberries, begin to flourish this month. These soft berries thrive in the sunshine, however you’ll find them hidden under nets to protect from gluttonous birds! Strawberries are best picked and eaten as soon as they achieve peak ripeness, while gooseberries can be picked while green, and used for tart recipes like jam or pies, and then left to swell longer into the season to enhance a sweeter taste. Our olearia bushes, commonly known as daisy bushes, are also flowering in June. They belong to the Asteraceae family, the largest flowering plant family in the world and are originally found in New Zealand.

Flavour of the month

Peas are at their best in June, vibrant in colour and flavour. Picked fresh from their pods in our Kitchen Garden, these can be eaten raw or lightly blanched, and we may even use the pod casings to make a super healthy and tasty summer soup. Our favourite way to serve them is with zingy lemon sole, leeks and fresh crab from the Isle of Skye. The summer sunshine means it’s time to celebrate the summer with a cocktail in hand, and National Martini Day and World Gin Day fall within a week of each other in the calendar, creating the perfect opportunity to try our own take on the classic using our Arcturus Gin, apple juice and a warming dash of Calvados for the ‘Northern Light’.