Scottish chefs Paul Tamburrini and Martin Wishart launch new fine dining restaurant at Cameron House Hotel

A new fine dining restaurant will open within the five star resort.

Published 24th May 2021
Updated 24 th May 2021

Ahead of its reopening on 1 August, Cameron House Hotel has announced that award-winning Scottish chefs Paul Tamburrini and Martin Wishart will lead its new fine dining restaurant; Tamburrini & Wishart.

The new restaurant will offer a contemporary dining experience with seasonal produce at its heart.

Diners can look forward to enjoying a five-course tasting menu that will change every two weeks, and a three-course lunch menu.

What's on the menu?

Inspired by Scotland’s natural larder, dishes include seafood produce such as hand-dived Orkney scallops, Gigha halibut, and fresh langoustines.

Working with premium UK suppliers, the team will showcase the very best of British produce including Dornoch lamb, chicken from St. Brides Poultry and seasonal game and vegetables.

The three-course lunch menu will offer seasonal dishes like red wine braised ox cheeks, crab and lemongrass velouté and a Pink Lady tart tatin for two.

Martin Wishart said: “It’s fantastic to be announcing some good news after the trials and tests of the pandemic and I’m excited to be returning to the iconic Cameron House Resort.

“This is an exciting opportunity to bring an elevated offering to the hotel's collection of restaurants.

"The venue itself will be stylish with a great atmosphere, where guests know they will get contemporary, flavour-led cuisine.

"Paul and I are both incredibly passionate about our love of food and designing menus using the very best of seasonal produce. It’s an exciting period for us, the resort, and returning guests.”

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The chefs have enjoyed a long relationship having worked together for over 20 years at Michelin-star Restaurant Martin Wishart in Leith and The Honours, which closed in 2020 because of the pandemic.

Paul Tamburrini added: “Cameron House Resort is a very special place.

"I worked there in the early stages of my career and loved every minute of it, so to now be leading a new fine dining offering in tandem with Martin Wishart is an absolute honour.

"We have collaborated successfully in the past and we’re confident this venture at Cameron House will be no different.

"We have the same vision on food and attention to detail, so it just works, and this is an amazing opportunity for us to be working together again at Scotland’s number one resort."

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Reservations will be open for Tamburrini & Wishart from 1 June, ahead of its opening on 1st August.

Located within the heart of the Loch Lomond & Trossachs National Park, Cameron House Hotel will reopen on 1 August with 140 guest bedrooms, including 24 luxury suites.

For more information about the resort, please visit the website.

Cameron House Resort was closed in 2017 after a fatal fire destroyed the building.

Simon Midgley, 32, and Richard Dyson, 38, were unlawfully killed when fire engulfed the five-star Cameron House Hotel on December 18 2017, a coroner in Wakefield, West Yorkshire, concluded in April.

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In January, the hotel operator was fined £500,000 and a night porter was given a community payback order after he disposed of embers in a cupboard, sparking the fatal blaze.

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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