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 Langoustines1 May 2009
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…