Loch Lomond Arms Hotel New Head Chef and Sous Chef
We are delighted to announce the arrival of two new chefs at the Loch Lomond Arms Hotel who have created delicious new menus based around seasonal Scottish produce.
Allan McLaughlin has been appointed Head Chef and David Hetherington Sous Chef. Allan joined the hotel from his previous head chef role at Woodlands Park in Surrey, part of the prestigious Hand Picked Hotel Collection. He has also worked in a number of gastro pubs including Gary Rhodes Brasserie in London.
McLaughlin believes provenance is key: "I am passionate about using the produce that is all around us - from the estate, the sea lochs, the house garden and of course from all the fantastic local suppliers in the west of Scotland who are equally committed to using our natural larder. We are able to pick beetroot, herbs, onions and elephant garlic from the garden; pheasant, black-faced lamb and venison come from the surrounding Luss Hills and salmon from Argyll's sea lochs. We want to put the Loch Lomond Arms Hotel on the map for the innovative food that we offer."
"Luss Estates is committed to building the local community and local employment. I hope that by working closely with young people in the area, whether it's through the estate or in the hotel, we will encourage them to stay in Argyllshire and consider a career in the hospitality industry."
David Hetherington was previously at the Riverhill Deli & Café and the renowned Two Fat Ladies at the Buttery in Glasgow, before joining the Loch Lomond Arms Hotel.