Cameron House announces new executive chef and sous chef

Cameron House on Loch Lomond has announced the appointment of James Murphy as executive chef and Brian Scanlan as executive sous chef.

Murphy will be spearheading a team of 60 chefs and kitchen assistants across the resort. He has over 30 years’ experience working with some of the UK’s leading luxury hotels.

Scanlan and Murphy will be working together again for the first time in 25 years. They both trained early in their careers in classical French cookery techniques. However, the chefs have gone onto favour cooking with more modern and avant-garde techniques.

Scanlan said: ‘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, where he was awarded the prestigious Hotel Chef of the Year Award at The Cateys.

He added: “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 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 and 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.”