While the first snow may have fallen on top of our Munros (mountains over 3,000 feet) suggesting winter is on its way, it is still autumn in the Torridon Restaurant, a season which offers the finest examples of local produce. With game season underway, delicacies such as partridge, grouse and local venison are appearing on Bruno’s menu.

The chef loves cooking these ingredients. “The game season is one of my favourite times of year” he says. “I love creating hearty, wholesome and fulfilling dishes from locally sourced ingredients”. Indeed such dishes are seen by many as the perfect way to recharge their batteries after a walk in the wintry beauty of the Torridon hills and always a popular choice at The Torridon Restaurant.

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