Robert McCulloch - Senior Head Chef, Cameron House

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.

We asked Robert 8 questions about cooking and his experiences at Cameron House. Robert provided us with insight into his life as Senior Head Chef at Cameron House below: 

1.       What makes Cameron House cuisine unique?

Definitely the experience across our team, the local suppliers and ingredients we can work with. 

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 the country's natural larder 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.  

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.  Throughout 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 entire chef operation here. Cameron House is a fantastic place to be, we work hard as a team and we have a lot of fun along the way.  Everyone really cares about what they do here. 

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 ?

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.