Located at the foothills of the Scottish Highlands and within half an hour of Glasgow, the venue believes the accolade would help it attract both markets and tap its whole potential – and is currently recruiting for a head chef that can make it happen.
“Our intention is to try and focus on bringing both tourists and local business from Glasgow to the hotel, and the restaurant is really essential to that. That’s where the whole Michelin star restaurant concept has come from,” Luss Estates director Patrick Colquhoun told BigHospitality.
Comfort food to Michelin standard
The new chef – who Colquhoun said would ideally have experience in a Michelin-starred kitchen – will have the freedom to create his or her own menu, inspired by the likes of The Hand and Flowers.
“I really want to find somebody who isn’t fussed about fine dining – that is not what we’re trying to achieve. We want comfort food but done to a Michelin star standard,” he added.
The venue benefits from the availability of game such as venison, pheasant and partridge coming from the estate’s own larder.
“It’s a big challenge, but very attractive and exciting for the right person, because not only are they going to be able to develop their own menu, but they will also have the opportunity to build a business with huge untapped potential because of its amazing location,” Colquhoun explained.
Luss Estates, which regained management of the hotel in 2012, completed a £3m refurbishment that year, including renovation of its 14 bedrooms, dining room and bar, and adding a large function suite for weddings and conferences.
The company has also taken over the management a collection of small cottages that until now were distinct from the hotel.
“We have the facility – the hotel looks fabulous. And we want a menu that fits the décor we have created with the refurbishment,” the director concluded.
To apply for the head chef position at Loch Lomond Hotel, click here.