It has been about three weeks since we sent two of our Highland cattle off to be prepared for our restaurant and they should be back in a week or so, ready to be part of our fine dining menu. Head Chef Bruno Birkbeck is really excited about getting them back to The Torridon. “It’s a great privilege to cook with Dan’s home grown Highland cows,” he says, sharpening his best set of kitchen knives. It remains to be seen what exactly Bruno will create with the Highland cows, but you can be sure you are in for a delicious local treat.

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