Two renowned chefs have been reunited for the first time in 25 years at a popular Loch Lomond hotel.

James Murphy and Brian Scanlan have been appointed as executive chef and executive sous chef, respectively, at Cameron House.

Spearheading a team of 60 chefs and kitchen assistants, James has more than 30 years’ experience working with some of the UK’s leading luxury hotels.

On joining the resort, he said: “Ensuring that our teams achieve their goals through our support and training is essential to us.”

His passion and commitment for developing and maintaining a happy and prosperous workforce is shared by Brian.

His career has seen him work with world-famous chef Anton Mosimann at The Dorchester, as well as fulfilling the role of executive chef at Glasgow’s Grand Central – where he was awarded Hotel Chef of the Year at the Catey Awards.

Brian has also worked in high-end restaurants, including in his most recent post at The Ivy in Glasgow.

Helensburgh Advertiser: James Murphy will lead a team of 60 chefs at the resortJames Murphy will lead a team of 60 chefs at the resort (Image: Cameron House Hotel)

He added: “We are both big advocates of building good strong teams who work well together.”

Cameron House is home to seven kitchens which serve fresh, seasonal, and locally-sourced produce.

Both James and Brian trained in classical French cookery techniques early in their careers, and have gone on to favour cooking with more modern, avant-garde methods.

Their style will be reflected across the “dynamic” menus found across the resort’s menus.

Andy Roger, resort director, said: “It’s a real pleasure to be able to welcome James and Brian to the team here at Cameron House Resort.

“James will spearhead the resort’s new culinary direction that will capture the senses of our valued guests.

"Both James and Brian’s food philosophy is completely in line with our own, and we know that by combining that with their exceptional skill, enthusiasm, and knowledge of Scottish ingredients we will deliver truly unrivalled dining experiences for our guests.”