Head chef Ross Stovold gives us a little update on what is happening in the kitchen this summer
The summer here at The Torridon may have gotten off to a rather wet start, but that hasn’t dampened the spirit of our Head Gardener Tom who is suffering the unseasonable weather to produce some amazing produce for the kitchens.
The provenance of our food is becoming more and more important to us as an island as we move toward uncertain economic and environmental futures and the kitchen garden here at The Torridon really demonstrates what a little hard work can reward you with.
In fact because of the garden we are able to create whole dishes that originate entirely from our resort. One such dish is a “Kitchen Garden Salad” which is packed full of vegetables and leaves from the garden, raw, pickled and char grilled alongside a few tasty morsels of our Tamworth Pig’s cured bellies. The pigs live next door to the garden, so you will have to forgive the artistic license in the dishes name. Finally we finish with some foraged herbs and a dressing made with last year’s preserved redcurrants.
It is truly amazing to be able to produce food for our customers that speaks of where we are in the world and the time of year, even if it is raining! As I write this the chefs are in the process of preserving this summer’s harvest of blackcurrants, redcurrants and gooseberries (Allen is pictured holding the redcurrants) so that we can use them in the winter, until the they start to grow again next year.