Manorview Acquires Bothwell Bridge Hotel
The 90-bedroom hotel with dining, wedding and function facilities was initially known as The Clyde Hotel, with the build…Read More
Article by HNS
Posted on 01 September 2019
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.
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.
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.
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.
“Scotland is renowned for top quality produce, and we’re spoiled for 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 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 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.”
To reserve a table, call 01462 215 215
Ness Walk Hotel
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