Tucked between mountains and Loch Torridon on Scotland’s west coast, The Torridon is one of the UK’s most spectacular luxury escapes. A former hunting lodge built in the 1860s, The Torridon has since been lovingly restored into a five-star bolthole by owners Dan and Rohaise Rose-Bristow.

As the UK’s most northerly five-star hotel, The Torridon offers a truly unique Highland experience. Recently voted The Best Place to Stay in Scotland, it invites guests to embrace the stillness and splendour of the Highlands off-season – when the hotel turns it on, a time of crackling fires, whisky sampling, dramatic landscapes and unforgettable hospitality.

Guests can choose from 18 uniquely designed rooms and suites in the main hotel, and a further 12 in The Stables, or the new Chestnut Cottage for a private getaway. The Torridon offers an array of outdoor activities including guided tours of lochs and glens, stargazing experiences, clay pigeon shooting, sea kayaking, mountain biking, gorge scrambling and archery, which can be encapsulated into off-season itineraries curated by the hotel.

The prize includes dinner in 1887, the hotel’s fine-dining restaurant, where Head Chef Danny Young leads the kitchen. A rising star in British gastronomy and a finalist in the prestigious National Chef of the Year competition, Danny is known for his boundary-pushing approach and deep-rooted commitment to sustainability. He began his career as an apprentice at Northcote, where he rose through the ranks to become Head Chef, honing his skills in refined, seasonal cooking. His menus at 1887 and Bo & Muc brasserie showcase Scotland’s rich natural larder, with ingredients sourced from the estate’s kitchen garden and trusted Highland suppliers.