Restaurant at Loch Torridon Country House Hotel

Far away from the madding crowd and lying at the foot of the Torridon Mountains, Kevin John Broom, Chef de Cuisine, and his team of chefs are busy creating truly memorable food. Whether it is fish from the Loch or Strawberries from the Kitchen Garden, they will all get the professional, skilled, but simply created dishes which are the menus of Loch Torridon Country House Hotel.

The kitchen prides itself on tradition with a romantic view of the past. Kevin John Broome has previously twice been awarded the Michelin Rosette accolade and is highly commended by some of the top cookery writers in the world.

Choices on the menu could run from: braised Dublin bay prawns in ginger and basil velouté, spaghetti of carrots; terrine of wild duck with foie gras, cream vinaigrette, toasted brioche; roast sea scallops, tomato and cumin jus or pressed sweet potatoes and goats cheese slice, olive and coriander dressing, and those are just for the first course.

Then you could select: slow braised Scottish sea salmon in olive oil, creamy risotto of mussels and spinach, endive and shallot salad; pan fried red sea bream, pomme purée, sticky roast fennel and pesto sauce; oven roast breast of cornfed chicken, puy lentil casserole, forest mushroom ravioli and sherry vinegar glaze or rack of seasoned scotch lamb, crispy potato and spiced root vegetable rosti, wilted greens, roast garlic jus.

However, leave space for their exceedingly filing puddings like: prune and armagnac tart, sauce caramel; bread and butter pudding with very vanilla ice cream; hot choclate fondant, white chocolate ice cream, and banana tart, raisin syrup and rum ice-cream.

A sensible selection of ten house wines, well chosen and good value, start from £14.