Brian Maule, resort executive chef at Cameron House, on lochside inspiration, French lessons and surprise dinner guests

You trained with Albert Roux at Le Gavroche and later ran the celebrated Chardon d’Or in Glasgow for over two decades. How does that classical French grounding still influence you?

It’s at the heart of everything I do. Albert Roux and Michel Roux Jr. taught me the importance of discipline, technique, precision and above all – respect for ingredients. French cooking gives you a fantastic foundation for understanding sauces, stocks, cooking methods and how flavours work together. When I’m cooking, those principles are always there in the background. You can move with the times, but you never lose the fundamentals.

How much does the Loch Lomond setting at Cameron House shape your choice of dishes?

You can’t be surrounded by Loch Lomond and the Scottish landscape and not be inspired by it. There’s such a strong sense of place here, and I want the food to reflect that. Scottish produce, from game and beef to fish, shellfish, vegetables and berries, gives us an incredible palette to work with. It’s about creating food that feels connected to where we are.

Brian Maule, resort executive chef at Cameron House

What’s the greatest lesson you’ve learned in the kitchen?

That you never stop learning. You can spend a lifetime in kitchens and still learn something new every day. Respecting the people around you is key – a kitchen is a team, and everyone has a part to play. The best food comes when people take pride in what they’re doing and work together.

What’s exciting you about the Scottish dining scene at the moment?

There’s a real confidence in Scottish cooking now. We have fantastic producers and incredible ingredients, and chefs are increasingly proud to put Scotland at the centre of what they do. I love seeing young chefs coming through with their own ideas and personality – especially the chefs that started their career with me when at Chardon d’Or. Many have gone on to be successful in their own right and that makes me proud. 

Loch Lomond

What’s your go-to for a surprise dinner guest at home?

Good Scottish produce is always a great starting point – perhaps a nice piece of fish or some good meat, depending on what I have available. I’d rather cook something straightforward with excellent ingredients than start trying to be too clever at the last minute. And there’d definitely be something good to drink alongside it.

Dessert or cheese course?

Cheese, without question. A good cheeseboard at the end of a meal is hard to beat.