The Bite Magazine - Autumn/Winter 2023 - Issue 34

biterestaurant butter, and cultured butter on sourdough is something I’m constantly talking about. I am also planning on creating a Torridon butter!” Alex believes a successful restaurant comes from a passionate and inspiring team that works hand in hand with one mission in mind, which starts with the leaders. “I believe if you can deliver that, then it will show every- where else in your work.” One of Britain’s leading retreat hotels in one of the most idyllic parts of Scotland, The Torridon’s location makes it different from other similar es- tablishments. “Also, the kitchen garden and farm make it the true definition of farm-to-fork, and the estate abounds with local, specialised ingredients to create truly innova- tive Scottish fare.” The 1887 restaurant is the busiest summertime when bountiful British and international tourists visit the Scottish Highlands to make the most of the long days and (mostly) great weather. “But we are busy throughout the year, es- pecially over Christmas and Hogmanay.” While he has yet to win any individual awards, Alex hopes this will change soon. “My biggest achievement, after winning a star at House of Tides, is winning our fourth rosette and getting into the top 20 of the ‘Top 100 Restaurant Awards’ three years in a row. This is an incredible achievement to be listed alongside some of the best restaurants in the UK.” Alex said the industry has changed drastically since he first worked in the kitchen. “The chef used to be what everyone wanted to do,” he explained. “When I first thought about becoming a chef, it was a sought-after job. Nowadays, chefs are nowhere to be seen. The kitchen environment is much better now with a more relaxed and balanced approach. I don’t think it will last; a lot must be done to get younger people into the industry.” His future goals are to build a great team and make 1887 a destination restaurant. “We have such a unique loca- tion, which already draws people from all over the world, but I would like the food alone to be worth the trip.” Alex would advise aspiring chefs to jump in and be confident to start at a high level. “Over the last few months, I have interviewed many people worried about going somewhere with high standards because they don’t ‘feel ready’”. He added, “If you start at a higher level, it will become what you’re used to, and you can only go up from there. The kitchen world is not scary anymore, and it’s an incred- ible industry to be in that can take you anywhere if you give it the love it deserves.” Alex spends most of his spare time with his children when he's not working. "When I'm not, I love eating out or watching and playing football. I'm a big Rangers fan!” www.thetorridon.com Images courtesy of Custard Communications