Inverlonan
For 2 years Darren was the head of food and beverage at Inverlonan. Cooking 8 course meals off grid, over an open fire, in a 16th century bothy, being instrumental in winning Scotland’s Greatest Escape. Starting the Inverlonan micro-bakery.
potatoes, egg yolk, whisky, mint
salted berries, verbena, pineapple weed
'chef in kitchen'
venison, leaves from the garden
sourdough flatbreads cooking
venison on the grill
the dinner bothy
hand churning ice cream
the process
mackerel, leaves, preserved wild garlic
crab bannock, oregano
bobblehat was uniform
scallop, sourdough miso, mizuna, brown butter
hand churned ice cream, coffee kombucha, strawberry, pineapple mint
salt papi
the money shot
beef tartare and nasturtium tacos
rip n dip
romance
lango's getting it with herb salt and garlic capers
open fire cooking
langoustine, spruce
fresh and juicy reddish from the garden, egg yolk sauce
tomatoes, buttermilk, fennel and chilli
langoustine, fermented tomato, wild garlic
sourdough flatbread in the sun
hanging out
tomato, chanterelle, nasturtium
meadowsweet, oats and beetroot
lango action