Scottish Food & Drink Fortnight celebrates and showcases fantastic brands and people who make our food and drinks industry one of the most exciting in the world.

Here at Cameron House, our chefs cook with passion and creativity to give you the ultimate fine dining experience in Loch Lomond. All our executive chefs are highly experienced and passsionate about Scottish produce. We pride ourselves in using fresh, local ingredients to create delicious dishes across both our resort restaurants; The Boat House and The Clubhouse at Cameron.

We asked our 3 executive chefs 8 questions about cooking and their experiences at Cameron House. Find out what they had to say below:

Chefs at The Boat House

Resort Chef at Cameron House – Robert McCulloch


Our resort Chef Robert McCulloch is a local talented chef who has been at Cameron House for over 9 years and has recently been awarded one of the country’s highest accolades in the food and drink industry.

1.       What makes Cameron House cuisine unique?

Definitely the experience across our team, the local suppliers and ingredients we can work with. 
We’re very lucky to work in such a beautiful part of the world with the best local produce.

2.       What is an example of your personal style and passion?

My personal style is Scottish with a French influence. I am very passionate about Scottish produce and I use it as much as I can throughout our menus.

3.       What are some of your favourite meals to create in the kitchen?

You can’t beat a Sunday Roast with all the trimmings, and for dessert it has to be a sticky toffee pudding or apple crumble.  I’m always looking out for new ingredients, new ideas and new dishes that we can prepare for our guests.  My background in mainly working in five-star hotels in Scotland and two rosette restaurants.

4.       What is your background and how did it lead you to Cameron House?

I’m local and grew up on the banks of loch Lomond.  I always wanted to work at Cameron House from a very young age, so once I finished school, I started a job at Cameron House as a kitchen porter.  Through my early career years, I worked my way up to Chef de partie.  I then took time out to travel Scotland, during this time I gained even more knowledge from the industry.  I returned to my hometown 9 years ago and I’m now very proud to manage the chef operation across Cameron House Resort.

5.       What’s your favourite part about living and working in the west of Scotland?

The breath-taking scenery of Loch Lomond, and the fresh local produce that we have the opportunity to use throughout our menus.  

6.       What’s your favourite Scottish ingredient and why?

             The true culinary classic Scotch Beef, as it’s renowned for its tenderness, flavour and juiciness.  Scotch beef recipes are vast, and I can work with a varied range of cuts, as well as the cooking methods and flavour pairings. 

7.       What’s your favourite Scottish dish and why?

Haggis, Neeps and Tatties with Whisky Sauce.

8.       I couldn’t be the chef I am without…

The people I work with and the chefs I've worked with throughout my career.

Head Chef at The Boat House

Head Chef at The Boat House – Stephen Smith

 

1.       What makes Cameron House cuisine unique?

What makes it different is the different cultures and experiences of chefs coming together to create dishes.

2.       What is an example of your personal style and passion?

I like to use classical techniques with a modern twist. I’m passionate about adapting our menus seasonally, creating a memorable dining experience for our guests.

3.       What are some of your favourite meals to create in the kitchen?

I love to create steak dishes of any kind.

4.       What is your background and how did it lead you to Cameron House?

I started my career at Cameron House as kitchen porter and started helping chefs on the day to day running of the kitchen.  It was a great learning curve and gave me the opportunity to learn all aspects of the food offering. I quickly realised I really enjoyed it and loved the industry, so I naturally progressed to Chef.

5.       Favourite part about living and working in the west of Scotland?

The best part is fresh seafood on the west coast of Scotland, we’re lucky to have such a variety to choose from.

6.       What’s your favourite Scottish ingredient and why?

Scallops, we always source the best tasting and finest selection of seafood from the west coast of Scotland.

7.       What’s your favourite Scottish dish and why?

Chicken Balmoral, I love the combinations of the dish.

8.       I couldn’t be the chef I am without…

My pastry knife as it helps me prepare just about every ingredient, I use on a day to day basis.

Clubhouse at Cameron Head Chef

Head Chef at The Clubhouse – Gemma Arnot

 

1.       What makes Cameron House cuisine unique?

All our food is freshly prepared on a daily basis using the finest locally sourced ingredients. We are lucky to have access to the best produce.

2.       What is an example of your personal style and passion?

Classic French cookery and my passion is all things food. I have a genuine passion for seasonal produce, ingredients and changing our menus to create the best dining experience.

3.       What is your background and how did it lead you to Cameron House?

I worked in Cameron house when I was eighteen as a chef de partie and returned to be a head chef 15 years later and it is still an amazing place to work. My background in mainly working in five-star hotels in Scotland and two rosette restaurants.

4.       Favourite part about living and working in the west of Scotland?

It’s the friendliest place in the world and we have the best scenery. Working with the natural larder all around us is inspiring as a Chef.

5.       What’s your favourite Scottish ingredient and why?

It’s both scallops and langoustines, locally sourced on the west coast of Scotland.  I love exploring the various ways to cook seafood and present to our guests.

6.       What’s your favourite Scottish dish and why?

My Granny’s Clootie Dumpling with custard. It’s a traditional Scottish pudding closely associated with Christmas and Hogmanay, brings back fond memories!

7.       I couldn’t be the chef I am without…

The training opportunities I’ve had throughout my career, the amazing chef teams I’ve worked with have always been an inspiration and continue to be.

Here at Cameron House, we know how important our people are, and work hard to nurture our teams. It's also important to inspire the next generation, which is why we've recently partnered with City College of Glasgow, offered mentoring to young chefs, and hosted a hospitality, food and tourism day in partnership with Springboard charity.