This eighteenth century Baronial Mansion, located on the shores of the idyllic Loch Lomond and set in one hundred acres of wooded parkland, is one of the De Vere Deluxe resorts. Renowned for its spectacular setting, hospitality and extensive leisure facilities the hotel has undergone a £60 million transformation including the refurbishment of the hotel's main restaurant 'The Cameron Grill.'

Vision Commercial Kitchens worked directly with Cameron House hotel and Director of Food Keith Shearer to design, build and project manage the installation of the new kitchen and unique butchery room. The project presented a huge opportunity and challenge for Vision.

Vision were involved throughout the planning process - normally the hotel would define the desired ambiance and overall strategy but Vision and Cameron House worked together all through the project. Together they produced a plan that was passed by the directors of De Vere. The restaurant design is stylish yet informal, with an emphasis on fresh produce.  The open kitchen and butchery create the desired theatrical dining atmosphere.

Originally the kitchen was situated where the private dining room is currently however it had to be moved in order to achieve all the benefits desired by the hotel. It wasn't possible to create the open kitchen aspect and butchery room with glass window in the original space, therefore the decision was taken to move the kitchen and judging by the finished design this was definitely the right decision. Due to the nature of the building and the location of the restaurant within the hotel much of the equipment had to be brought in through the hotel roof however with Vision on hand to coordinate, the process ran extremely smoothly.

Due to the open kitchen feature Cameron House didn't want the standard gas oven so once all the bases had been covered they went for the oldest form of cooking with the 'Josper Grill'. This is a full charcoal oven with no supplementary gas supply; in fact there is no gas in the restaurant kitchen which is part of a deliberate effort to reduce the Carbon footprint.  Vision have been mindful of the environmental impact of all the equipment throughout the specification process.

The open layout of the kitchen along with the self cleaning extraction system creates a pleasant working environment for the chefs to work in ?All the things we set out to achieve we have done and with a huge input from Vision; they found solutions to all the challenges we faced which was excellent? commented Keith Shearer, Director of Food.

The design aspect of the open hot plate was especially important as it means the hotel can offer buffet breakfasts and light buffet lunches for corporate groups whilst at the same time
offering a full plated option at breakfast for those guests who want to be served. The open hot plate allows interaction with the chef and the guest, which is fantastic; the chefs are there to answer any culinary questions, bringing chef and customer closer together. The double doors that go through from the restaurant into the kitchen are wider than required but it allows guests to be invited through to the kitchen and enjoy a glass of champagne and canapés off the back hotplate.

The butchery room concept can be seen in a few areas around the world such as New York but rarely in this country. The idea is to really let guests know the hotel is proud of what's being served. The supplier likes it as his products are on display and the guests are served the best quality meat and you have total traceability. The flexibility is amazing and it's not just a gimmick.  It's very practical too. Vision used privalight glass which gives the hotel the flexibility to choose when they allow guests to see into the room at the touch of a button. Therefore at breakfast the room can be glazed over but then visible again for dinner.

Given the outstanding success of the project it is no surprise that Vision are already working on a further two kitchen refurbishments at Cameron House Hotel.

Vision have already received recognition for their work at Cameron House Hotel winning the 'Sustainability' award at the CEDA Grand Prix Awards 2008. The Sustainability award recognises the efforts to reduce carbon emissions along with other ways of reducing the use of natural resources.