I have been working at The Torridon for a year now and the learning curve involving managing the kitchen garden goes on. It is more like a straight road with a few gentle bends but there are still plenty of challenges. Gardens are never finished: they are always evolving. Purpose and reward lies in enjoying the work while providing a service to hotel and inn. Every day, fresh herbs, salad crops, vegetables and fruit are taken to the kitchens and cut flowers to the restaurant. Guests often visit the kitchen garden and the resulting conversations and suggestions for improvements are thoroughly useful for planning how we manage the gardens and grounds. There are very few large northern kitchen gardens and the Torridon landscape cannot be surpassed for inspiration and grandeur. We look forward to extending a welcome to many more folk in the future.