Kevin John Broome | Torridon
Kevin John Broome joined The Torridon in 2002 and, with his brigade of five chefs and two Michelin stars under his belt, serves up classical dishes with a modern twist - using only the freshest produce.
Kevin’s passion lies in the appreciation of beginning with fresh, simple, well-respected produce arriving in the kitchen.
None of his dishes involves the use of genetically modified foods and wherever possible free-range and organic ingredients are used.
Before any of his chefs get to cook, they are all trained to respect the ingredients received at the Torridon and taught an appreciation of how they are grown or reared for the restaurant.
The hotel is supplied by its own two acre kitchen garden - the northernmost one in Britain - with many of the vegetables and herbs served in the dining-room grown just outside.
He gives EatScotland some food for thought.
Who past or present would you like to cook a meal for and why?
Fernand Point, La Pyramid 1950. He was funny, great taste, and never took life too seriously. Not up himself like chefs today. I also like Marco Pierre White – he was kind to young chefs and I would personally say is very like myself.
Have you ever been really nervous about cooking for anyone?
No. Not even my last meal before 1995, being awarded my first Michelin star.
Where or from whom did you get your desire to become a chef?
My mother was a terrible cook. I was always convinced she was trying to poison me, so I cooked out of necessity. Then it stuck with me from there on.
Quick and easy meal after service?
A Turkish kebab from my friend’s place in Brixton, South London. The real deal.
Where is your favourite restaurant in Scotland and why?
My wife’s pub because it’s honest grub, made with lots of TLC.
What would you say is your signature dish?
Sea scallops and jade sauce.
Which celebrity chef would you most like to cook for you?
Not one.
What gadget could you not live without in your kitchen?
A cooker that works.
What is your favourite Scottish ingredient?
My free range chicken eggs.
Who is your favourite Scottish supplier?
Kenny Morrison and Sons Butchers, Gairloch, Wester Ross (01445 712485).
Give three words that sum you up as a chef.
Real, Kind, Honest.
What made you join EatScotland?
They are trying to help push Scotland to a wider market and have passion for it.
What do you feel EatScotland will add to your business?
Good people looking for a real authentic taste of Scotland and our unique ways.
Awards:
Best Roast Beef Dish - Restaurant Magazine Awards 2007
Best British Cheeseboard - 2007 British Cheese Awards
Winner of Highland Dining Out - Highland Tourism Awards 2007
The restaurant also boasts two AA Rosettes 2007-2008
Visit The Torridon:
The Torridon, By Achnasheen
Wester Ross
Scotland
IV22 2EY
T: +44(0)1445 791242
F: +44 (0)1445 712253
www.thetorridon.com/restaurant
Opening Hours:
Breakfast 8-10am Light Lunch 12-2pm Dinner 7-9pm