The Torridon in the Scottish Highlands has appointed Paul Green as head chef of its 1887 restaurant.
The five-red-star hotel, which is owned and operated by Dan and Rohaise Rose-Bristow, welcomes Green from his role of head chef at Adam Reid at The French in Manchester, and also boasts experience at the likes of The Bath Priory and Simon Rogan’s two Michelin star, L’Enclume.
As head chef for Adam Reid at The French, Green helped achieve 4 AA Rosettes and secured 13th place in the Good Food Guide’s Top 50 Restaurants in 2018.
Now as part of his new role with The Torridon, he will work in partnership with the hotel’s kitchen garden and Torridon Farm to build on the reputation of the F&B at the hotel.
Speaking of the appointment, Green said: “I’m very excited to serve a simple and refined menu led by the world-class produce from our surroundings, creating a relaxed dining experience for our guests in such a special setting.”
Dan Rose-Bristow, co-owner of The Torridon, said: “We are delighted that Paul has joined our talented team here at The Torridon, who not only has years of experience but also a fantastic, enthusiastic spirit. His dedication to quality produce and developing the hospitality generation of the future echoes our own ethos, and I am excited to see the strides he will take in developing our team and farm to fork dining experience in our 1887 restaurant.”