The Torridon in Scotland has announced the appointment of Danny Young to the role of resort head chef.
In his new role, Young will oversee both of the hotel’s restaurants – 1887 and Bo & Muc Brasserie.
1887, now helmed by Chef Young, is guided by a farm-to-fork ethos, with many ingredients sourced directly from the hotel’s kitchen garden and The Torridon Farm, located on the fields surrounding the hotel.
Young is a passionate advocate for local produce and will collaborate closely with local suppliers to craft his dishes, which pay tribute to their Scottish surroundings and include the likes of Beinn Eighe Venison, Atlantic Halibut and Ross-shire Lamb.
The Lancashire-born chef’s culinary career began at the age of 16 as an apprentice at the Northcote hotel in Lancashire. Here, he worked his way up to the role of head chef over the course of 13 years.
He has also won a number of prestigious awards, including North West Chef of the Year in 2014, Young National Chef of the Year in 2018, and the Acorn Award in 2021, celebrating the top 30 under 30 in the industry.
Danny Young commented: “I am honoured to join this esteemed property and exceptional team. I have admired the work the team has done to date from afar and very much look forward to elevating the culinary offering further. Dan and Rohaise have created something truly special and I am eagerly anticipating the chance to contribute to the team’s ongoing journey of building and enhancing this unique experience and being part of its future.”
The Torridon is owned by Dan and Rohaise Rose-Bristow. The hotel features 18 individually designed rooms and suites in the main hotel, and a further 12 in the Stables, alongside The Boathouse which is available for exclusive hire.
