HOTEL REVIEW CAMERON HOUSE CAMERON HOUSE HOTEL REVIEW
OPPOSITE PAGE (LEFT): The 18th century mansion of Cameron House overlooks Loch Lomond (RIGHT) The Whisky Bar
THIS PAGE (ABOVE) The Great Scots bar features oversized comfortable seating (ABOVE RIGHT) The Cameron Grill brasserie-style restaurant
refurbishments, and introducing completely new forge the front of the reception desk, oversized door have radically altered the configuration of the room,
elements to bring the interiors up to date. handles and a shooting stick holder. There are subtle creating a new open plan kitchen, with a butchery
“The previous reception formed two parts. The references to the building’s history too. Papier maché alongside it allowing evening diners to watch their
original 18th century hall was linked to a previous animal heads by artist David Farrer are a tongue-in- meat being prepared. Digitally controlled opaque glass
development of the hotel that had been carried out in cheek reference to the days when aristocrats would allows the butchery to be hidden from the view of
the Eighties,” explains Gavin Liddle of Greyline Design. hunt for game in its grounds. A bear sculpture on a more squeamish guests at the flick of a switch.
To blend these spaces, Greyline has painstakingly feature table is a nod to its later incarnation as a The awkward spaces of the old kitchen have been
replicated wood-panelled walls in the more recent safari park. Such interventions have recreated a sense cleverly changed into private dining booths.
building, enabling back of house areas to be concealed of baronial splendour with a contemporary sheen. The new layout comprises a grid of deep buttoned
behind secret doors. New lighting has been carefully “Though our touch had to be light in the existing hall, banquette seating in cracked black leather, reflected
added to the original ceiling. The existing fireplace the overall transformation is radical,” explains Liddle. overhead with a lattice of coffers inset with antique
has been reopened, and a log burning fire added. Tired The hotel’s restaurants have also been overhauled. tin tiles. The grid theme continues on the floor, where
brass chandeliers have been replaced with candle An existing ‘family’ restaurant is now Cameron Grill, a local riven slate flags are divided by reclaimed oak.
burning lanterns. A local blacksmith was employed to sophisticated chophouse style brasserie. The designers Each table top has butcher block end grain detail,
038 NOVEMBER / DECEMBER 2008 HOTEL REVIEW HOTEL REVIEW NOVEMBER / DECEMBER 2008 039
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