Following on from our autumn Kitchen Garden produce roundup with Bryony, we asked Resort head chef Paul Green what’s on the menu as we move ever closer to winter 

As the clocks change and winter approaches we are saying goodbye to the tomatoes, courgettes and strawberries and hello to squash, beets and Jerusalem artichokes. Despite the colder climes we have vibrant vegetables and fruits coming through in the kitchen garden. Multi-coloured beets will go perfectly with venison from the near-by resorts of Beinn Eighe and Brahan. Crispy kale and creamy celeriac from the garden, and then wild blackberries will finish the dish off.

For pudding, apples, pears and quince will all feature through crumbles, tarts and jam to go with our Scottish cheeses.

During the Summer months the menu changes every day depending on what’s available, and there is always an abundance of flavours and colours waiting for the diner to enjoy. The winter brings a slower pace of life but still full of exciting flavour. Root vegetables with their nutty and creaminess pairing so well with locally sourced game.

For me autumn/winter is my favourite time of the year- A winter walk along the Torridon trail before sitting down to a warming braise made with our own beef followed by a dram and a blether  with the barman- what more could you want!

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