fbpx

Spring in 1887 with Chef Paul Green

We asked Resort head chef Paul Green what’s on the menu as the days lengthen and we look forward to a warm west coast summer

We’ve hit that time of the year where the noble asparagus is all over our menus, definitely a personal favourite!

The chefs are out picking wild garlic along the Torridon trail and ramson capers pickled last year are added to our lamb sauce to give a nice garlicky kick. Rhubarb and custard, a classic combination is reinterpreted on the 1887 menu whilst a custard tart with poached garden rhubarb is served at the Bo and Muc.

The Torridon kitchen garden is about to burst into colourful and tasty life with peas, courgettes and tomatoes- we can’t wait!

In the mean time a dish we have on at the moment I enjoy cooking is going down well with our guests- Grilled turbot and spring vegetable nage- vegetables and herbs from the kitchen garden are served in a light and fragrant broth contrasting well with the king of the sea. The dish sums up what we are about here at The Torridon, seasonal, local, simplicity and above all flavour!


Share This Post!

Post by The Torridon

Dan & Rohaise are proud owners of The Torridon a family run and independent Hotel and resort. Passionate about food, service, provenance and promoting hospitality as an Industry of choice, especially for young people.

Connect With Us

Welcome To The Torridon Booking System









By booking direct with us we promise the best rates and complimentary Scottish breakfast throughout your stay. If you would like to gift a stay at the Torridon to a friend or family we have a range of voucher options available to enjoy a Torridon Experience.

Where to Stay

Torridon Hotel Torridon Inn The Boathouse

Check Availability

Where Do you want to eat

1887 Restaurant
Afternoon Tea
Torridon Inn

Check Availability

Time Book

Table Booking

Book An Experience