The chef won a Michelin star at the Isle of Eriska hotel in Argyll in 2014, but moved south to work at Seaham Hall in County Durham last year.
He is now heading up the kitchen at The Torridon’s 1887 fine dining restaurant, with a daily-changing menu placing vegetables centre stage.
Dishes will include asparagus grilled in pickled pine spruce shoots; and charcoal-dipped barbecued leeks with a range of local meat, fish or poultry.
The Torridon is keeping its field-to-fork approach, with produce sourced from the hotel’s two-acre kitchen garden and farm, home to Highland cows and Tamworth pigs.
Stovold is hoping to give diners a tour of the area before their meal in order to give them a better understanding of the menu.
“Dining at The Torridon’s 1887 shouldn’t just be about eating and then going home, it should be unrushed and experiential,” says Stovold.