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Scotland hotel The Torridon has recently announced the appointment of Alex Henderson as new resort head chef to lead its fine-dining 1887 restaurant and oversee the Bo and Muc brasserie offering.
Henderson, who previously worked for the Torridon as a sous chef, joins from Newcastle’s Michelin-starred House of Tides, where he was sous chef under patron chef Kenny Atkinson. He will now take the lead of 1887 and Bo and Muc to bring an innovative culinary approach.
The two-acre Torridon Kitchen Garden and Farm provide endless opportunities to pick and choose from the best fresh ingredients available, while curating the menu as the seasons change. The new menu will mix modern British and Scottish cooking, with dishes including sweet and sour duck with a miso-glazed heather honey sauce.
Henderson’s cooking method will also include other unusual elements, such as salt water source from Loch Torridon, seaweed from the shores and vinegar and oil infused with pine needles from the estate.
Regarding the innovation of his cooking methods, Henderson said: “There are 20-30 types of seaweed and herbs growing in the loch. The estate is full of edible flowers, gorse and mushrooms and I would like to use local honey which is infused with local heather pollen growing wild around us. It’s all about creating clean, crisp food that tastes as good as it looks.”
About the new appointment, The Torridon’s owner Dan Rose-Bristow said: “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 spoiled for choice when it comes to unique ingredients, and with Alex’s vision and creativity, the food alone will be worth the trip.”
