The fully fledged Highland autumn turns an awe-inspiring palette of gold and red hues in October. It could be too chilly to stay outside exploring for too long, so reside by the fire at The Torridon, sample the best that the colder season has to offer and settle in for a cosy night’s sleep.
Experience meditation in the mountains
The vast scenery surrounding The Torridon is unaffected by modern day stresses and the temptations of technology, and therefore it is the perfect place to practice stillness. Head for a walk near Shieldaig, stare across the sea and lose your train of thought on the horizon. Follow a more rugged route from The Ling Hut to the Torridon Resort, and let the intricate mountain ranges be your only distraction. Or simply sit in the summit of a munro, one of the 16 nearby, look up and soak in the endless sky.
October ends the second peak season of our artichokes, which you’ll find in a sandy, sunny patch in the Kitchen Garden. Only the globes with the tight and compact leaves will do, and our team take care prepping this peculiar-shaped delicacy until they get to the mouth-watering hearts. Relative to the first frosts of the season, our cucumbers will also be ready to enjoy.
Flavour of the month
At The Torridon, we are blessed to have some of the best fish and seafood on our doorstep. But none are more loved by our head chef Paul Green than turbot. Most commonly known in the world of gastronomy as the ‘king of the sea’, this fish is caught off the west coast and admired for its luxurious flavour. The 1887 take on this fabulous fish combines its meat-like texture with a silky fennel and crab sauce.