Paul Green has been appointed head chef at the Torridon’s 1887 restaurant, replacing Ross Stovold.
Green previously worked as head chef at Adam Reid at the French in Manchester and now joins the five-red-AA-star, 18-bedroom hotel in the Scottish Highlands won Hotel of the Year – Independent at the 2018 Cateys.
Starting his career as a commis chef at Dryburgh Abbey hotel in Melrose, Green also previously worked at Simon Rogan’s two-Michelin-starred L’Enclume in Cartmel, Cumbria, as senior chef de partie.
He 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.”