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. In this role Allan had overall responsibility for the fine dining restaurant, brasserie and nine private dining rooms. He has also worked in a number of London gastro pubs including Gary Rhodes Brasserie.
He said: “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 Luss Estate and naturally salmon from Argyll. We want to put Loch Lomond Arms on the map for the quality and innovative food that we offer.
“More than 750,000 visitors a year come to Luss but we want people to think of Luss not just as a tourist destination, but as a real food destination. It is only half an hour’s drive from Glasgow in a spectacular national park so the combination of the location and a really strong food offering I’m sure will be of tremendous interest to people from Scotland and further afield.
“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 Loch Lomond Arms. A local from Arrochar, David got to the third round of Master Chef three years ago when he was only 23. He describes cooking for Michelle Roux Junior “a great experience and a huge personal challenge”.
Loch Lomond Arms Hotel underwent a major refurbishment in 2012, with the conversion of the former 18th century coaching inn into a stylish four-star hotel. It has 14 individually-designed bedrooms, seven holiday cottages, bar/restaurant, private dining and the Inchconnachan weddings and events suite.