David leads the team in the Torridon kitchen with skill and dedication. He has long had a passion for food and cooking and began his career as a teenager in celebrated Perthshire restaurants such as Kinfauns Castle, 63 Tay St and Gleneagles.
He cites Martin Wishart, one of Scotland’s best-known chefs, as his greatest influence and after a gastronomic odyssey round Europe in a camper van, he returned to work for Wishart again as sous chef on Loch Lomond.
David spent time at the Isle of Eriska before landing his first head chef role at Airds Hotel at Port Appin where he won three AA rosettes.
David combines Scottish ingredients with French flair and considers his other great inspiration to be Scotland’s natural produce. Pushed to name a local favourite, he will tell you about the wonderful consistency of our venison and fantastic grouse from the Highland moors.
Fish and seafood are favourites too and you would do well to catch one of his signature dishes, roast west coast john dory with razor clam gratin.
Guests are delighted to find the Torridon kitchen garden playing such a prominent part in our menus and David enjoys working with the gardeners to source produce from the vegetable beds and fruit trees.
While you may not see much of David Barnett hidden away in our kitchens, do not be surprised to catch a glimpse of him hurrying from the garden with freshly-picked herbs.
By booking direct with us we promise the best rates and complimentary Scottish breakfast throughout your stay.
If you would like to gift a stay at the Torridon to a friend or family we have a range of voucher options available to enjoy a Torridon Experience.×