By our Head Chef, Richard Young.
Rob Cameron Wild Argyll Venison has been in operation for 15 years. Licensed by our local authority, all of their stalking and shooting is policed by Scottish Natural Heritage and is Best Practice Approved.
All of their venison is sourced from local Argyll estates and islands, including Mull and Ulva, which ensures a natural, healthy product as nature intended.
They are a team of three. Rob Cameron does the stalking and shooting. Michelle, Rob’s wife, does all the office work and traceability of carcasses. Carl Banner, the butcher, does all the larder work and spec requirements. However, here at Loch Melfort Hotel, we are not averse to taking a whole deer ourselves to demonstrate to our less experienced staff how it is prepared. When the venison arrives, either butchered or indeed in whole form, it is always beautifully presented and of immaculate quality, matured to our liking and a pleasure to use.
In the two years I have been Head Chef at Loch Melfort Hotel, Rob and his team have provided us with the most consistent standard of venison I have used in my career. Choosing to use it for our Hogmanay Gala Dinner in my first year demonstrates the confidence I had in their product. We have an excellent rapport and full appreciation of each others line of work. I realise how difficult their task is, so think it is only fair we have full respect when using the fruits of their labour. Be it prime cuts, burgers or casseroles, every care is taken to use this wonderful product to its full potential.
You will find venison appears on our menu’s most of the time. If you have never tried it then give it a go, if you are a lover of it already you will not be disappointed.
View our menus.