The Cameron Grill
- Food served: Mon–Sun 7.30–10.30am, 6.30–9.30pm (food available elsewhere in hotel at other times)
- Also offers: Children's portions
- Average price 2 courses: £27
This review appears in the The List's Eating & Drinking Guide 2008 – in the shops now or buy online.
Cameron House is undergoing a period of dynamic revitalisation and investment under owners De Vere, securing the hotel, spa and new championship golf course as the most prominent upmarket resort in the Loch Lomond and the Trossachs National Park. Located near the southwest corner of the loch, it's relatively easy to reach from Glasgow, and eating features highly on the agenda. Leading the way is fine-dining Lomond's restaurant, its exclusive tag provided both by chef Ben Batterbury's tasting menu (£65) but also a strict dress code that will put off (and possibly even exclude) many a Glaswegian in their sharpest duds. Next rung down is the Cameron Grill, a large and dramatic dining venue with crackling fireplaces, bucolic mural, open kitchens and visible walk-in chiller, complete with hanging meats. It's designed to create the atmosphere of a decadent Highland chieftan's feast, the menu playing its part with big steaks and an array of well-sourced, if pricey, Scottish produce that doesn't stray too far into adventurous territory: game terrine or shrimp cocktail among the starters, rack of lamb or organic salmon among mains. Elsewhere in the resort there are various other bars and eating spots, each sharing the exclusive and slightly OTT theme, including a New England-style Boathouse restaurant on the loch shore due to open in the summer of 2008.
- High point: Indulging in the surroundings
- Low point: Presenting your clapped out Polo for valet parking
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