Having enjoyed the first four courses of your meal from Chef Bruno’s two rosette kitchen, you will be faced with one of the most difficult decisions of the day: will it be one of pastry chef Emma’s wonderful desserts or our selection of gourmet cheeses? I don’t want to influence you, but let me describe the Torridon cheese experience.

First you will be presented with five generous portions of cheese, carefully selected to compliment each other. Tonight for example the selection includes black crowdie from Tain, a deliciously creamy cheese matured for three weeks then rolled in pinhead oatmeal and black peppercorns and  Lanark Blue, an unpasteurised Roquefort-like ewes’ milk cheese made by Humphrey Errington.

Emma’s beautiful homemade oatcakes and fruit bread both blend wonderfully with the cheeses on offer. In addition, our well-trained staff are able to recommend the perfect wine to accompany your selection of cheeses.

In some hotel restaurants, cheese is little more than an after-thought. At the Torridon, we take great cheese very seriously indeed.

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