Torridon is forever evolving and changing and while refurbishment and new facilities are always at the forefront of everything we do, we know It is the team of staff that make it so special. People come and go in every business but it is always sad when long established members of the team depart. After seven and a half years, Kevin John Broome, head chef, departs tonight to pursue other interests. Kevin says he has taken his cooking at The Torridon as far as he can and would now like to focus his interests in other ways. Kevin’s cooking has appealed to a wide range of our customers and his flexibility and ability to adapt to specific customer tastes and diets has always been appreciated. Our focus on local producers and suppliers has helped us to achieve much over the years and Kevin has certainly taken a keen interest in cheese, particularly Scottish cheeses. Whether he was feeding the chickens or butchering our own highland beef or taking delivery of locally reared turkeys for Christmas or local hillside lamb, Kevin has always had a passion for local food. This has been evident in his cooking and his teaching of other chefs. The food at Torridon has evolved over the years but tonight sees the end of this particular chapter. Rohaise and I wish Kevin all the best in whatever he decides to do next.
With the end of the summer season officially here, we always see a number of staff leave us. Sarah our sous chef is also departing with plans to open her business back in Yorkshire and Nick, chef de partie, is looking for a change with a potential career in mountain biking…god knows he is mad for it! Many of our seasonal staff will also be departing this weekend and Rohaise and I would like to thank them all for their considerable hard work over the year and would also like to wish them all luck in their future careers.
But as ever the core team remains and for those of you looking to visit us over the winter, many regular faces remain; Robert, Colleen and their teams will be here to look after you every need.
As one chapter ends another opens and our new head chef and team start on Monday. Rohaise and I are philosophical that the change is positive and that with a new era brings new opportunities and we are really excited about the times ahead.