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!

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