July 28, 2010
The kitchen team is always keen to use as many local ingredients as possible, which is why they set off foraging for wild mushrooms this morning. The result was a superb cache of chanterelles which they proceeded to put to great use.
For example as well as being sautéed and served as an accompaniment to tonight’s lamb, the mushrooms will be served in rich tortellini and also in a mushroom cappuccino as an amuse bouche. Fresh and delicious, local produce at its best.
Share This Post!
12 Months of The Torridon
Connect With Us
