FOOD & DRINK
TORRISH TAKES UP
RESIDENCY IN INVERNESS
Fine dining restaurant breathes new life into the city
A variety of vegan plates also take centre stage, with seasonal
favourites including grilled white asparagus and aubergine
chermoula ideal for enjoying in the summer months.
A Pre-Theatre menu is also available along with a delicious Afternoon
Tea, featuring a selection of finger sandwiches, scones, jams and
delectable sweet treats - all handmade in the Ness Walk kitchens.
Passionate about serving the finest and freshest ingredients, Craig’s
love of using local produce is evident throughout the menu. Many of
the dishes will feature seasonal favourites which are handpicked and
delivered to the hotel that morning.
A new restaurant, promising an unpretentious fine dining experience
and the freshest local ingredients, has opened in the heart of
Inverness.
choice being in Inverness. Not only is the meat, game and seafood
second to none, but each season gives us a plethora of stunning
fruits and vegetables to choose from, and we want our guests to
Torrish is part of the new 5 star Ness Walk hotel, which officially
opened this month, and will be led by resident Executive Chef, Craig
Douglas. With the Boath House in Nairn, the renowned Michelin
starred restaurant The Kitchin, and Sydney fine dining restaurant,
Aria, among his former employers, Craig will bring his own signature
style to the city.
enjoy a real farm to plate experience.
“We have a dedicated polytunnel on the local farm where we
grow organic leaves, flowers and root vegetables, with everything
handpicked and brought to the hotel each morning. We also pick
our own herbs daily from the hotel courtyard garden to ensure the
best flavours. For me, food doesn’t have to be complicated - the
Torrish, which takes its name from the delicate salmon fly commonly
used when fishing and pays homage to the salmon pools close by in
the River Ness, will put fresh local ingredients at the heart of its menu
and serve up the finest Scottish fare with a contemporary, culinary
twist.
ingredients just have to be the best.
“We also use scallops which are hand dived off the coast of Ullapool
in our fish dish. They are delivered to us fresh each day so our diners
can enjoy scallops which have been collected that very morning –
and seafood doesn’t come much better than that.”
Craig Douglas will bring a wealth of knowledge and talent to Torrish,
as well as a few personal touches. And, as Craig explained, while the
restaurant will offer an exceptionally high quality fine dining, it will
not be a daunting experience.
“Often people can be a little nervous when it comes to fine dining,
and it’s our aim to make Torrish as welcoming and accessible
as possible,” explained Craig. “Our menu is unpretentious and a
modern spin on traditional flavours, with our selection of dishes
carefully curated to encourage diners to try new things.”
For lunch time diners Torrish offers a small yet perfectly formed
menu of delicate plates that are perfect for sharing, with restaurant
classics like citrus cured salmon, beef carpaccio and pan roast lamb
all given a contemporary touch.
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“Scotland is renowned for top quality produce, and we’re spoiled for
The Art of Luxury
Issue 40 2019
Torrish is now open and taking bookings. To reserve a table, call
01462 215 215 or visit www.nesswalk.com.