Meet the Team
Roger Brown trained in Brighton and Chichester, working under Richard Thompson, where he discovered his passion for seafood.
After running his own restaurant in Sussex for a while, Roger headed to Skye to take up a head chef position. The move enabled Roger to pursue his love of seafood even further with oysters, langoustines and scallops all available locally and delivered directly to the pier outside.
Several years later and with culinary adventures around Europe under his belt, he returned to the UK and found himself drawn northwards, to the Highlands, choosing to settle near Oban on the glorious Argyll coast.
Now Head Chef at Loch Melfort, Roger is in his element, developing dishes that showcase some of the finest seasonal produce the West Coast of Scotland has to offer.
Calum and Rachel Ross
Owners and Operators
Calum and Rachel Ross bought Loch Melfort Hotel in September 2008 in a somewhat run-down state and set about refurbishing it on a rolling programme.
Although Calum and Rachel had no previous hotel experience, they both had long careers in the hospitality industry. Calum worked for Bestfoods UK, then Unilever Foodsolutions, supplying food and beverage products to hotels and restaurants. Rachel spent the first part of her career in the Royal Logistic Corps as a Food Logistics Officer and then worked for Sodexo UK as the Sales and Marketing Director for their Defence Division.
They both wanted to become owner/operators of a hotel and combine family life with business. This plan came to fruition when Loch Melfort Hotel came up for sale.
Calum and Rachel are passionate about using sustainable, quality local produce in their restaurant and Bistro; they are also wine enthusiasts and animal lovers. So it’s no surprise that there are Highland cows in the Hotel grounds and the odd chicken here and there.