Four-star hotel the Loch Lomond Arms in Luss, Scotland has appointed Allan McLaughlin (left) as head chef.
His sous chef, David Hetherington, has also recently been appointed. He was previously at the Riverhill Deli & Café, and the Buttery in Glasgow (and cooked for Michel Roux Jr when appearing on BBC's MasterChef: The Professionals in 2012).
The kitchen will focus on using ingredients from around the estate and suppliers based in the west of Scotland, and also seek to employ young people in the local area, to help build a community and promote the benefits of a career in hospitality.
Commenting on his new role, McLaughlin said: "I am passionate about using the produce that is all around usâ¦We are able to pick beetroot, herbs, onions and elephant garlic from the garden; pheasant, black faced lamb and venison come from the 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."
Set within an 18th century coaching inn, Loch Lomond Arms hotel has 14 bedrooms and seven holiday cottages, and underwent a £3m refurbishment before its re-opening in its current state in 2012.
Owned by the Luss Estates Company, the property also has a bar and restaurant, a private dining area, and a weddings and events suite.