Danny Young joins the Torridon as resort head chef

Former Young National Chef of the Year (YNCOTY) Danny Young has joined the five-AA-red-star Torridon hotel in Scotland as resort head chef.

The Acorn Award winner will oversee the three-AA-rosette 1887 fine dining restaurant, as well as the more casual Bo & Muc Brasserie, at the Highlands hotel.

He joins from the five-AA-red-star Port Gaverne hotel and restaurant in Cornwall, where he oversaw the kitchen.

1887’s menu is based around a farm-to-fork ethos, with many ingredients sourced from the hotel’s kitchen garden and the fields of the Torridon Farm surrounding the property.

Young said: “I have admired the work the [Torridon] team has done to date from afar and very much look forward to elevating the culinary offering further.”

Started his career as an apprentice at Northcote in Lancashire aged 16, Young worked his way up to becoming head chef over 13 years.

He won YNCOTY in 2018 and received an Acorn Award, The Caterer’s awards recognising 30 of the best up and coming talents in hospitality under the age of 30, in 2021.

The Torridon was built as a hunting lodge in the 1860s and converted into a hotel in the 1960s.

It has been owned by Dan and Rohaise Rose-Bristow since 2004 and offers 30 rooms and suites, as well as outdoor activities such as stargazing, clay pigeon shooting and sea kayaking.

The Torridon won the Catey for Hotel of the Year - Independent in 2018.