Bringing Local Ingredients to the Table

When you come to stay with us at Ness Walk, you will want to dine in the best Inverness restaurant. Fortunately, you can enjoy sumptuous cuisine in our restaurant, Torrish. Already one of the best places to eat in Inverness, Torrish is spearheaded by Executive Chef Craig Douglas, a man who’s experience has seen him cook at the highest levels and for celebrities like Heston Blumenthal and David and Victoria Beckham.

Craig has brought many years of fine dining experience to Torrish, but it hasn’t always been champagne and grilled asparagus. His career began at Haggs Castle as a sandwich prepper. Starting at the bottom he soon learned the basic knife skills and, with the support of his mentor and head chef, pushed himself further into the hospitality industry.

Executive Chef Craig Douglas

High-quality cuisine

Hotel du Vin at One Devonshire Gardens came calling, and Craig moved to Glasgow to work at this prestigious restaurant. Then, at just 20, Craig took another career leap to work for Tom Kitchen at his Michelin starred restaurant in Leith. Of his time here, Craig says;

“This was the hardest test for me. I moved out of my comfort zone and into a strange, high pressured environment. Ultimately, it was the best choice I could have made.”

This is because it wasn’t long before his next opportunity came, which was a move to Australia. There, he learned from Matt Moran at his Sydney restaurant, Aria.

“My time spent there was insane. Cooking at the top end of Australia’s dining and for a number of special guests, like Hugh Grant and Mel Gibson was an amazing experience.”

Returning back to the UK, Craig moved to Inverness and immediately fell in love with the city. Soon meeting his wife, Maria, he began a family and set down roots in the community. He’s worked continuously to ensure Torrish is one of the best restaurants in Inverness.

Craig’s cooking style

Craig is dedicated to creating a menu here at Ness Walk’s Torrish that reflects the amazing ingredients found locally. For example, our supremely fresh langoustines and scallops come from Keltic Seafare, which is less than an hours travel north. Our berries come from West Hardmuir Farm, only half an hour away. Best of all, our edible flowers come from our very own courtyard outside. Fresher ingredients you certainly will not find!

We’re constantly excited about Craig’s menus and the creative ways he uses food and drink. Are you planning on eating out in Inverness? If so, we’d love you to join us – why not book a table at Torrish now and discover the taste of the Highlands in one of the best Inverness restaurants? For more information call us on 01463 215215 or contact us here.

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