The Torridon

Member of the Scotch Beef Club
The Torridon
Annat, Achnasheen, Highland, IV22 2EY
  • Telephone 01445 791242
  • Food served Hotel: Mon–-Sun 7-–8.45pm. Inn: Mon–Sun 8–10am; noon–9pm
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Eating & Drinking Guide

The 2014 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

This review is taken from the 2011 edition.

This country house hotel looks more like a castle as it stands guard over the brooding loch and mountains in this remote corner of Wester Ross. Head chef Jason ‘Bruno’ Birkbeck, a former Young Chef of the Year, recreates some of this drama on the plate by treating fine local ingredients to some French twists on his epic five-course dinner menus. The Torridon’s home-grown Jerusalem artichoke velouté and hand-dived Loch Ewe scallops, laced with cauliflower purée, a pickle reduction and wild rocket grab the attention. Then the roast saddle of Highland venison with braised red cabbage, rösti potato, beetroot and a juniper jus, more than satisfies as the main attraction. Cooking like this is certainly getting Birkbeck noticed, and has won the restaurant three AA rosettes for 2011. A great cheeseboard and some seriously good wines add to the luxury. A less grand option is on hand just a Torridian sandstone‘s throw away at the Torridon Inn where judicious use of local produce and solid cooking elevate things above pub grub.

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The Torridon Hotel is one of Europe’s most remote luxury hotels, so it’s even more impressive that they manage to conjure up a proper fine-dining oasis. The setting is a grand baronial palace hotel shrouded in sweeping views – the eponymous loch and mountain range vie for attention beyond the lavish grounds. Head chef Bruno Birkbeck turns the remote locale into an advantage, bringing out the best of the well-sourced local produce, with seafood from Loch Torridon itself and red meats from an award-winning butcher in nearby Gairloch. Apples, blackberries, raspberries, potatoes and carrots come from the hotel’s own two-acre kitchen garden. Birkbeck then conjures up magical creations, such as pan-seared Kyle of Lochalsh hand-dived scallops laced with a pea puree, smoked pancetta and a pea espuma; or roast saddle of Applecross venison spiced with a black pudding ravioli, creamed cabbage, beetroot, parsnip puree and a juniper jus. Birkbeck also oversees the menu at the separate Torridon Inn, part of the same estate but offering more casual drinking, dining and accommodation.

Nestled in 58 acres of parkland on the shores of a sea loch, The Torridon occupies an unbeatably scenic location in the heart of the unspoilt west coast of Scotland. The hotel's beautiful dining room is a secluded and tranquil spot for fine dining, offering a sumptuous Scottish menu that makes the most of seasonal local produce. Sophisticated, well-executed dishes include butter-poached wood-smoked haddock with haricot beans casserole, or Highland roast suckling pig stuffed with fennel and garlic. There's a 200-bin wine list, and a well-stocked whisky bar featuring more than 320 different malts.

Text supplied by third party.

Reviews & features

Chef Kevin Broome on Loch Torridon Langoustines

1 May 2009

Chef's Choice

To some, the langoustine or Dublin bay prawn is the jewel in the crown of shellfish. Many top London restaurants pay high prices to allow this wonderful prawn a prime position on their menus. Nephrops norvegicus (the binomial name) are commercially…

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