Ross Stovold worked in establishments, such as Alimentum in Cambridge, Isle of Eriska near Oban and Seaham Hall in County Durham, before he joined us as Head Chef. Keen to get to know him, we had a few questions for him to answer.
When did you decide to become a chef?
When I was at school. My mum and granddad had always made sure meal times were based around what we could afford and spending time together as a family. I had a part time job in a local pub when I was in my last year at high school and after finishing my exams, working in kitchens was all I wanted to do.
Can you tell us about your career so far?
I’ve worked all over the UK in some great kitchens, but I never dwell on what I’ve already done. I’m always looking forward for ways to improve.
Where do you get your inspiration for your menus?
The finished dishes can never be better than the ingredient, so what inspires me is the kitchen garden, what our suppliers can provide and the landscape around us.
What attracted you to The Torridon?
The hotel is in an amazing location, surrounded by a natural larder that includes the best of Scottish seafood. The attraction to be a part of the team here was instant.
What can our guests expect to see from you?
The food will evolve with the micro seasons in the garden, the hills and loch. Much of the cuisine will be based around plants, so as we learn more about the climate here the food will change organically to mirror what’s happening outside.