It is with great pleasure that we introduce David Barnett as the new head chef at The Torridon.

David has always had a great passion for food and cooking and began working in well-known Perthshire kitchens when he was just sixteen.

Kinfauns Castle was followed by Gleneagles and then 63 Tay St, where he continued to learn his craft under the tutelage of Jeremy Wares.

David worked for Martin Wishart, one of Scotland’s most-acclaimed chefs, for two years before honing his patisserie skills at Manna House Bakey in Edinburgh.

Itchy feet and an innate curiosity for all things gastronomic led David to travel through Europe in a camper van, eating and learning along the way. When he returned to Scotland, he worked for Martin Wishart this time as sous chef at his restaurant on Loch Lomond.

David spent time at the Isle of Eriska before landing his first head chef position at Airds Hotel at Port Appin where he won three AA rosettes for his brilliant cooking.

Now David says he is ready for a bigger challenge and to take his food on to the next level. We are thrilled to have him at The Torridon and look forward to great things to come.

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