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Torridon Farm

You will feel close to the land and in tune with the seasons when you stay at The Torridon.

We have always raised animals on the Torridon estate and these days we rear Highland cattle, chickens and Tamworth pigs.

The cattle and pigs are reared for their meat which we ultimately serve in the Torridon hotel, restaurant and inn.

When you tuck into our delicious Highland beef burgers, steak and ale pie, sirloin of beef or a mixed plate of Tamworth pork, you can be sure of its provenance and that the produce could not be more local.

Highland Cattle

cooosThe Torridon fold runs to 15-20 head of Highland cattle. Many can be traced to the original animals introduced by David Gregory in 1994.

Highland cattle are suited to this type of ground and the local conditions lend themselves to the rearing of such a hardy breed.

They are an integral part of our daily lives. Guests love to observe them in their natural habitat and particularly enjoy seeing them fed their treat of leftover vegetable peelings from the kitchen.

As with any farm however, the ultimate goal is to provide a product for consumption and as a result, we are able to offer you some of the finest beef in the land.

Tamworth Pigs

nonameAs with many ancient breeds of livestock, the Tamworth is ill-suited to modern production methods and has been listed as vulnerable in the UK, with fewer than 300 breeding females.

Tamworths are ginger-to-red in colour and are considered descended from  wild boars. They are certainly hardy and the breed does well in northerly settings such as Torridon.

Our pigs are sourced locally, bred in Wester Ross. We rear them for around 5-6 months before sending them off for slaughter.

Then the entire animal, from trotter to snout, is put to good use by Chef Ross Stovold and his kitchen team in the award-winning Torridon restaurant.

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