Our kitchen team under the watchful eye of Head Chef Gary Phillips, source most of our produce from Local suppliers.
Our fish & shellfish come direct from local waters off the west coast - delivered direct to our door.
Our Venison comes from the Ardnamurchan Peninsula and our meat is sourced from local Scottish herds. Freshness and flavour are the most important elements in our kitchens and Gary and his team are dedicated to ensuring that this is delivered to our diners.
At Kilcamb, we pride ourselves on tracking down the best local produce:
Here are just a few of our valued suppliers, many of whom have been working with us for over 10 years.
Local Ardnamurchan Estates - Venison
Ardtornish Estate (Morvern) - Where possible, our seasonal vegetables and salads come from Ardtornish Estate
Ardshealach Smokehouse & Fine Foods (Arisaig) - Smoked Salmon, Trout, Caviar
Macbeths Butchers (Aberdeenshire) - Beef, Lamb, Pork, Sausages
Local crofts - Fresh Duck & Quail Eggs
Chef’s own herb garden & Tigh Dubh Croft - Herbs & Salad
Letterfinlay (Fort William) - Fine Foods & Delicatessen
Iain Stewart (Fort William) - Fish & Shellfish
J R Fine Foods (Glasgow) - Speciality Cheese
THE KITCHEN BRIGADE
Head Chef – Gary Phillips
Sous Chef – Mark Doherty
Chef de Partie - Adam Sandison
Chef de Partie – Ewan Ferguson
Pastry Chef – Michael Morrison