A new flavour, in the shape of a head chef, has joined The Torridon kitchen this month! Ross Stovold who has worked in establishments such as Alimentum, Cambridge; Isle of Eriska, Scotland; and Seaham Hall, County Durham, has now joined us as our new Head Chef. Ready to get started, we asked Ross a few questions to get to know him better.
When did you decide to become a chef?
My decision to become a chef was 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 my exams working in kitchens was all I wanted to do.
Can you tell us about your career thus far?
My career has seen me work all over the United Kingdom in some great kitchens, but I never dwell on what I’ve already done. I’m always looking forward and 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. The attraction to be a part of the team here was instant.
What will 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.
We are excited to welcome Ross to the team and to see what he will bring to The Torridon.
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