Cameron House in Loch Lomond has opened a new fine dining restaurant, Loma, which is sourcing much of its produce from a kitchen garden in the hotel grounds.
The resort’s garden now provides around 60% of the restaurant’s herbs, vegetables and flowers, reducing food miles and adding to its wider sustainability programme.
The 45-cover venue, which opened in May 2025, is headed by chef Graeme Cheevers. His career includes work at Restaurant Martin Wishart, Isle of Eriska Hotel and Unalome in Glasgow, together holding three Michelin stars.
Loma serves an eight-course tasting menu with options including Hamachi Kingfish farmed in the North Sea using low-impact methods. The fish is prepared tableside using the Japanese ‘Ike Jime’ technique to preserve freshness.
The restaurant sits alongside other food and beverage outlets at Cameron House, including Cameron Grill and La Vista.
The hotel has a Green Tourism Gold Award, with sustainability measures including on-site beehives, renewable electricity, pesticide-free zones and wildlife habitats.
Cheevers said: “Growing more of our own ingredients is a natural step in connecting guests to the land and the seasons while promoting wellbeing. By celebrating ethically sourced produce and respecting ingredients – like using soy sauce and seaweed instead of salt – we can create vibrant flavours with a lighter touch. It’s indulgence without compromise.”
Will Oakley, managing director of Cameron House, added: “Surrounded by the natural beauty of Loch Lomond, caring for our environment is second nature. Partnering with Graeme and the team at Loma enhances not only our dining experiences, but the memories taken home by visitors from near and far.”
