Head Chef Allan McLaughlin at the Loch Lomond Arms Hotel
Our delicious menus, based around seasonal Scottish ingredients, have been created by Head Chef Allan McLaughlin, working in collaboration with local suppliers and farmers, to ensure only the very best food makes it onto our tables. Allan has hand-selected oysters from the Isle of Cumbrae, cheese from the Mull of Kintyre, and potted crab from Tarbet on the banks of Loch Lomond, amongst other Scottish delicacies.
Allan joined the Loch Lomond Arms Hotel from his previous position as Head Chef at Woodlands Park in Surrey, part of the prestigious Hand Picked Hotel Collection. He has also worked for Gary Rhodes.
Allan is passionate about using the brilliant produce that is abundant all around us in the beautiful Scottish Highlands.
A selection of recipes from the Loch Lomond Arms kitchen can be found on our NEWS section.