Roger Brown – Head Chef, Loch Melfort Hotel
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.