Scotland: The AA five red star luxury hotel in the Scottish Highlands has appointed Paul Green as head chef of its 1887 restaurant.
Green will work in partnership with the hotel’s kitchen garden and Torridon farm to develop the hotel restaurant, which serves Scottish dishes.
He has worked in leading UK restaurants and hotels including The Bath Priory and Michelin-starred Restaurant Martin Wishart. In 2013, Green joined Simon Rogan’s L’Eclume as senior chef de partie, gaining understanding of the farm and foraged to fork concepts that inspired the menu.
Green most recently served as head chef for Adam Reid at The French in Manchester, helping the business to achieve 4 AA Rosettes and securing thirteenth place in the Good Food Guide’s Top 50 Restaurants in 2018.
Green is also high supportive of the next generation of young chefs, encouraging them to enter the hospitality industry and teaching the necessary techniques to progress their careers.
Commenting on his appointment, Green said: “I am so pleased that I have the opportunity to join The Torridon’s 1887 restaurant as head chef. 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.”
The Torridon Hotel & Inn offers three types of accommodation – its AA five red star luxury hotel, the inn, and the Boat House.