The Finest Locally Sourced Scottish Produce
Only the best will do....
Unwind in the Heart of the Scottish Highlands
Our kitchen team, under the watchful eye of our 3AA Rosette Head Chef Gary Phillips, source most of our produce from Local Scottish 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.
Our Valued Suppliers
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 crofts - Fresh Duck & Quail Eggs
- Letterfinlay (Fort William) - Fine Foods & Delicatessen
- Iain Stewart (Fort William) - Fish & Shellfish
- J R Fine Foods (Glasgow) - Speciality Cheese
- J M Breckenridge - Fresh Produce - fruit and veg where not sourced in chef's own garden and Tigh Dubh Croft
- Lochaber Larder - Beef, Lamb, Pork, Sausages
- Great Glen Charcuterie - Venison
The Kitchen Brigade
We value our talented kitchen team enormously - they are all talented and passionate about their work!
Head Chef
Gary Phillips - our multi-award winning culinary leader who has been making our food stand out for over a decade at Kilcamb Lodge.
Sous Chef
Mark Doherty - another key member of our kitchen team who has been with us for many years.
Chef/s De Partie
We currently have a vacancy for a Chef De Partie, but don't worry, we've got it covered!
Pastry Chef
Lauren Murphy
Indulge in Unforgettable Moments
Create Memories That Last a Lifetime
Book your stay at Kilcamb Lodge Hotel today and immerse yourself in the unrivaled beauty and hospitality of the Scottish Highlands.
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