Located in the Resorts’ grounds, the 2-acre Torridon Kitchen Garden has become an integral part of providing fresh, seasonal, and extremely local produce to both 1887 Restaurant and Bo & Muc. The Garden has long been part of the Estate, but recent investment has enabled the Resort team to provide a consistent supply of top-quality produce to Head Chef Paul Green, who uses his signature style to emphasise the quality of the produce by letting the flavour and provenance of the food do the talking.
If you take the short walk down to the Kitchen Garden, you’ll find Head Gardener Bryony Doig working to cultivate delicious local produce destined for your plate. Bryony has a wealth of experience in producing outstanding local ingredients, having previously overseen kitchen gardens in Edinburgh, providing fruit, vegetables, and herbs for acclaimed city centre restaurants.
The Kitchen Garden is home to two 20m polytunnels that allow the natural growing season to be extended across the year and you can expect to see vegetables including Courgette, Cherry Sweetie and Yellow Perfection Tomatoes, Celeriac, Ambino and Purple Dragon Runner Beans, Cavolo Nero Kale, Padron Peppers, Cucumbers, Micro Broccoli, Radish, Purple Sprouting Broccoli and Scots Lovage, as well as delicious Apples, Pear, Plum, Strawberry, Raspberry, Red Currant , Gooseberry, Quince, Billberry, Juniper and Rowanberry.
The produce from the Kitchen Garden varies throughout the year, so we encourage all our guests to enjoy the beautiful tranquility of The Torridon’s unique setting, especially our Acturus Gin Garden, exploring the bounty of the season whenever you are staying at the Resort.