Cameron House appoints new head pastry chef

Luxury five-star hotel, Cameron House on Loch Lomond, has announced the appointment of  Bryan Cremey as its new head pastry chef.

Cremey joins the hotel from Raffles London at The OWO in Whitehall, where he was pastry sous chef. 

He also has previous experience in pastry chef positions in some of the UK’s top restaurants and hotels including five-star London hotels, Mandarin Oriental and The Lanesborough, as well as Club Gascon and The Fat Duck.

In his new role, Cremey will be responsible for leading the hotel’s pastry team through the busy festive period and beyond. This will include seasonal updates to the hotel’s afternoon tea offering to show “the best of local produce throughout the year”. 

Cremey said: “I am privileged to be joining Cameron House and working alongside the talented kitchen team to continue to enhance the dining experience. 

“The hotel’s extensive food and beverage offering, from each individual dining outlet to the event spaces, provides a great opportunity to get creative. I look forward to working with local suppliers to showcase the best of seasonal Scottish ingredients and flavours.”

Michael Lavizani, resort director at Cameron House, added: “I am delighted to be welcoming Bryan to Cameron House. With an abundance of experience, knowledge and passion, Bryan’s commitment to delivering exceptional dining experiences aligns with our own ethos and I’m confident he will elevate the resort’s selection of desserts, pastries and other indulged dishes to new heights.”

Located on the banks of Loch Lomond, Trossachs National Park, Cameron House is home to 208 bedrooms including 28 suites, multiple dining outlets, an award-winning spa, marina and two golf courses, including the 18-hole championship The Carrick golf course. 

Cameron Lodges is also located within the wider resort and includes 115 self-catering lodges, cottages and apartments.