The Torridon has announced the arrival of new resort head chef Alex Henderson, who will lead the resort’s fine-dining 1887 restaurant and oversee the Bo & Muc brasserie offering, bringing his experience to the Scottish resort’s food experience.
Born and raised in Inverness, Henderson returns to The Torridon having previously worked in the kitchen as junior sous chef.
He joins from one of Newcastle’s most celebrated restaurants, the Michelin-starred House of Tides, where he was sous chef under chef patron Kenny Atkinson.
Located in one of the most idyllic parts of Scotland, The Torridon features a two-acre garden and farm providing fresh ingredients and enabling seasonal changes to the menu.
Alongside traditional ingredients, Henderson will bring authenticity by using unusual elements, only available at The Torridon. These include salt water sourced from Loch Torridon, seaweed from the shores around him and vinegar and oil infused with pine needles from the estate.
The Torridon’s Owner Dan Rose-Bristow said of the appointment: “We are delighted to welcome Alex back to the team. As a passionate local, we love seeing his enthusiasm for the estate, the nature and what it offers. At The Torridon we are truly spoilt for choice when it comes to unique ingredients, and with Alex’s vision and creativity, the food alone will be worth the trip.”