THE Loch Lomond Arms Hotel in Luss has appointed two new chefs as it aims to become a “gourmet destination”.
Allan McLaughlin has taken up the role of head chef with David Hetherington appointed sous chef.
Hetherington has previously worked at the Riverhill Deli & Café in Helensburgh and Two Fat Ladies at the Buttery in Glasgow.
McLaughlin joined the four star hotel from his previous head chef role at Woodlands Park in Surrey.
He has also worked in a number of London gastro pubs, including Gary Rhodes Brasserie.
He said: “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.”