Head Chef At The Clubhouse
Gemma Arnott- Head Chef - The Clubhouse At Cameron
Gemma Arnott heads up the kitchen brigade at The Clubhouse at Cameron. Her passion for developing culinary talent has seen her team deliver some of Scotland’s finest clubhouse food. Giving back to the industry and training is hugely important to Gemma and something that she takes great enjoyment in. Her participation in Springboard’s FutureChef competition as a professional mentor has involved providing one-to-one lessons with Abby Coote, a student from St Peter the Apostle High School in Clydebank.
We asked Gemma, our head chef at The Clubhouse restaurant 8 questions about cooking and her experiences as a chef at Cameron House. Find out what Gemma had to say below:
1. What makes Cameron House cuisine unique?
As Head Chef, I live and breathe all things food and always looking for interesting local ingredients and new techniques. I love experimenting to create dishes where the ingredients and their flavour shine through. It's also important to me to see the team developing, progressing and always learning. I want the team to achieve as much as we can together.
2. What is an example of your personal style and passion?
I am passionate about using seasonal and locally sourced ingredients within my dishes. I like food to be visual and packed with great flavours. Food is emotive and I love creating the French classics.
3. What are some of your favourite meals to create in the kitchen?
I have so many favourite dishes! But if I had to choose it would be creating 'braised pig cheek in a puy lentil stew, finished off with honey roasted baby carrots'. Or 'ox cheek with oxtail crouquettes, savoy cabbage with anna potatoes and for that extra taste I would add a rich beef jus'. I love working with the seasons and bringing out the best of every product, autumnal dishes are my favourite with all the wonderful produce available at this time of year.
4. What is your background and how did it lead you to Cameron House?
I became interested in cookery at school, this is where I enjoyed the opportunity to be creative. My culinary career began at Cameron House at 18, I was Chef De Partie. I then worked in several hotels and restaurants, before returning as Head Chef 15 years later. It’s is still an amazing place to work.
5. 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.
6. What’s your favourite Scottish ingredient and why?
It’s both scallops and langoustines, locally sourced. I love exploring the various ways to cook seafood and presenting our delicacies to our guests. I also like to use the whole animal from nose to tail when preparing and letting nothing go to waste.
7. 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, and brings back fond memories!
8. I couldn’t be the chef I am without…
The training opportunities I’ve had throughout my career in hospitality, particularly the management development. Also the amazing teams I’ve worked with who are an inspiration, and continue to be.
We've also asked our head chef at the Boat House and our senior resort chef similar questions, find out what Steven and Robert think about their career choice and working at Cameron House Hotel resort in Loch Lomond.