It seems barely time to boil an egg since we welcomed new head chef David Barnett to The Torridon kitchens but since then we have had weddings, Christmas, Hogmanay and a busy few weeks getting the hotel shipshape for the new season, not to mention Valentine’s Weekend.

You could say David’s feet are firmly under the table now,  if chefs were allowed to sit down and didn’t have to spend their time rushing round, making sure your food doesn’t boil dry.

Initially he inherited produce, not to mention a few menus which had already been planned and agreed.

Now, however, David has shaped the food in his own style and if you dine at the Torridon restaurant you will find fantastic dishes such as:

• Confit of organic salmon lobster tortellini, braised citrus endive and shellfish sauce
• Roasted loin of Highland venison with celeriac puree, beetroot, pickled apple, red wine sauce
• Poached breast of guinea fowl, Spanish chorizo and oyster mushrooms
• Dark chocolate ganache with caramelised banana, banana mousse and hazelnut crisps

Those are just a few highlights from last week’s menu. Expect even greater things as more new season’s produce appears in the Torridon kitchen garden and local producers continue to beat a path to David’s door.

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