In the Spring we were joined by a new passionate Head Chef, Graham Campbell. Oban-born Graham has joined the Lake after working at Duisdale House on the Isle of Skye. He gained his Michelin award in 2008 when he was based at the Ballachulish Hotel. Graham started his career workng part-time at the Caledonian Hotel in Oban. He entered a cookery competition which left the Head Chef so impressed that he offered him a full time job. After progressing to comis chef and then sous chef, Graham headed south to Rochdale to work at celebrity chef Andrew Nutter's restaurant before moving on to Paul Heathcote's signature restaurant, Longridge in Preston. Graham Campbell said, “Right from a young age I wanted to be a chef, it was all I was ever interested in. I’m looking forward to working with Ian Fleming and doing what I do best, which is to create flavoursome, clean and simple casual dining dishes at lunch time and innovative and flavoursome combinations from fantastic Scottish and British ingredients in the Restaurant for dinner. It is hard to nail down what my style is so I can only say that it is uniquely mine.
Our Restaurant
" . . . innovative and flavoursome combinations from fantastic Scottish and British ingredients in the Restaurant for dinner. It is hard to nail down what my style is so I can only say that it is uniquely mine"
When eating in our dining rooms, you will realise that good food is just one of the reasons to remember us.
You'll find the finest Scottish produce simply prepared to perfectly compliment the breathtaking surroundings.
