By Angela Green, Content Executive: Cameron House welcome new Executive Chef and Executive Sous Chef.
Hotel News is sponsored by HotelPartner UK
Cameron House on Loch Lomond has announced the appointment of Executive Chef James Murphy and Executive Sous Chef Brian Scanlan, who are collaborating again for the first time in 25 years.
James Murphy will be spearheading a team of 60 chefs and kitchen assistants across the resort. As a highly respected chef with over 30 years’ experience working with some of UK’s leading luxury hotels, Murphy has a passion and commitment to developing and maintaining a happy and prosperous workforce. Brian Scanlan joins James in sharing these same values which they established when first working together.
Cameron House is home to seven kitchens serving fresh, seasonal, and locally sourced produce, spread across the 400 acres of beautiful grounds, including The Cameron Grill, The Clubhouse, The Tavern, The Lobby Bar for Afternoon Tea, and situated at the loch’s edge on the Marina, The Boat House.
In terms of cooking style, Murphy and Scanlan both trained early in their careers in classical French cookery techniques. With this as their foundation, the chefs have gone onto favour cooking with more modern and avant-garde techniques, using seasonal ingredients that are as locally sourced as possible. This style will be reflected across the dynamic, seasonal menus found throughout the restaurants at Cameron House.
On joining the resort, Brian Scanlan commented: “We are both big advocates of building good strong teams who work well together”, and Murphy adds “ensuring that our teams achieve their goals through our support and training is essential to us.”
James Murphy’s impressive career has included time working with world-famous chef Anton Mosimann at The Dorchester, and as Executive chef at Glasgow’s Grand Central.
While James Murphy has always remained at the helm of some of the UK’s best luxury hotel restaurants, Brian Scanlan has worked at many high-end restaurants including his most recent post at The Ivy Glasgow. This wide array of experience positions the two as the perfect pair to lead the Cameron House culinary team, with its versatile and varied styles of menu, from the café spa to luxury events catering for up to 600 guests.
Andy Roger, Resort Director at Cameron House Hotel added: “It’s a real pleasure to be able to welcome James & Brian to the team here at Cameron House Resort. James will spearhead the resort’s new culinary direction that will capture the senses of our valued guests. Both James & Brian’s food philosophy is completely in line with our own, and we know that by combining that with their exceptional skill, enthusiasm, and knowledge of Scottish ingredients we will deliver truly unrivalled dining experiences for our guests.”
Cameron House are thrilled to announce that since James’s appointment there has been a significant increase in the number of apprentices within the kitchen, providing opportunities for kitchen assistants to upskill through modern apprenticeships in professional cookery. The resort’s bespoke chef apprenticeship programme is a wonderful chance for young people to join the highly skilled Cameron House team and receive dynamic hands-on training and qualifications of the highest standards in hospitality, opening several doors for a successful career in the culinary world.
Hotel News is sponsored by HotelPartner UK
