The Torridon’s chef David Barnett writes about the profusion of produce coming into his kitchen at this time of year.

As the Scottish summer is now in full swing, we are spoiled for choice at The Torridon for inspiration and ingredients.

Starting in our kitchen garden, we have an abundance of lovely fruit and vegetables ready for harvest. For example, we are turning the blackcurrants – which are stunning this year – into jam, soda and other sweets. We are using the gooseberries for a special gooseberry fool in the Inn, as well as in crumbles. Some are poached, some even fermented.

On the vegetable side, we are treated to some lovely golden beans, peas, turnips, Romanesco and globe artichokes – as good as you will find in the Mediterranean.

Beyond the garden, we forage for one of my favourite wild Scottish ingredients, the girolles. My family and I pick as many as we can; my 1 year old son even eats them straight from the ground.

Fantastic shellfish is also coming into the kitchen now and currently starring on the menu both at the Inn and the Hotel.

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