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What We’re Cooking Tonight: From Loch to Larder to Food Lovers

On the menu tonight in the Torridon Restaurant: fillet of plaice with Shieldaig smoked salmon tortellini followed by poached garden rhubarb. We always aim for the freshest local produce. The plaice was landed at Applecross and the smoked salmon secured just 10 miles from the hotel. The kitchen garden is a great source of fresh ingredients and tonight we have freshly-picked baby rhubarb. This combination of fresh Scottish ingredients, cooked by an expert chef and served by a team of friendly and dedicated waiting staff should ensure a memorable dinner in the Torridon restaurant.


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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.

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