I have been working in the hospitality industry here at Loch Ness for the last 20 years and I can honestly say I never get bored. Everyday here is really interesting - folks like yourselves from all over the world and on the doorstep come to sample good Highland Hospitality and see the magnificent scenery that is the Highlands of Scotland.

I am always interested why they want to come to come to Loch Ness - where they are going afterwards, how they found us and how they get here.
Last week we had a couple who lived in Paris and flew to Inverness on their own private jet. An afternoon at Loch Ness, dinner with us here at the Clansman then flew off to Milan for lunch the next day - oh how the other half live!
Another couple this week arrived in their Bentley on a touring holiday - next stop Gleneagles - nothing but the best. We had two chaps cycling from John O'Groats to Lands End for one of the Cancer Charities and four diners last night walking the Great Glen Way for their local Hospice Charity - one of the gentlemen was a dead ringer for Sir Ranulph Fiennes:- anyway he was conquering his own Everest walking the challenging coast to coast walkway which passes above the hotel. They were returning south on the overnight sleeper train from Inverness.
Two ladies from California wanted to try malt whisky - after 2 drams of a Dalwhinnie 15yr old they were sold - fired up for a Jacobite cruise on the Loch.

So whatever your purpose, whatever your mode of transport you all will be made most welcome at the Loch Ness Clansman Hotel.
We look forward to hearing your stories and we will tell you ours.

For all those with a sweet tooth, members of the 'pudding club' and dessert divas - Cobbs is the place to be.
All our cakes and sweets are made in our own bakery in Drumnadrochit village and the desserts finished off by hand at the restaurant.

Coffee and cake is a wonderful morning or afternoon pastime -knowing it is homemade adds to the thrill of indulging in these delights.
Coffee-cake; carrot-cake; whisky-cake are just a few of our fantastic range - also our tray bakes are mouth watering. Look at the website for the full range http://www.cobbs.info/

In the evening sweets like Wild Berry Pavlova served with Arran ice-cream and home made Lemon Cheesecake...are to die for. This week Fraser picked some wonderful rhubarb from his own garden and created a Raspberry and Rhubarb Coulis to top the new cheesecake - believe you me, this sets your senses alight with its tartness.
It is a great job being a 'dessert guinea-pig'.
Creme Brulee infused with Clayva liqueur and drizzled with fresh cream is a real Highland dessert with the added kick of the whisky liqueur setting you up nicely to finish off with a few malts.

Cobbs is just about to launch a new range of mouth watering cakes made with pure Scottish butter, natural ingredients and to top it all - home made toffee. This is to be called 'toffeelicious'. This range will be available from June - I can't wait to sample them as I am a toffee fanatic - hope you are aswell - hope to see you all soon at Cobbs 'pudding club'
Yours in 'sweet ness'
Willie Cameron

After a week of atrocious weather only suitable for ducks and monsters, Monday was a scorcher all over the North of Scotland - The West Coast up to Applecross was superb - no wind just sunshine and clear blue skies.
That is a great trip to make when you come to stay at the Loch Ness Clansman Hotel - I did this same trip with guests yesterday.
Coffee at Clunie Inn, viewpoint at Ratagan looking towards the Five Sisters of Kintail, stop at Eilean Donan Castle where Highlander was filmed, lunch at Applecross Inn - fabulous scallops in garlic - then back by Shieldig along the Trans-Atlantic Highway via Ord Distillery and back in time for dinner at the Clansman Hotel.
Later that evening, the guests were taken out by Rory on his boat 'Time Bandit' - a beautiful May evening and guess what they returned with - a lovely 1.5lb brown trout which chef duly grilled with lemon, butter and a little crushed black pepper - Deeelicious.
You to can experience these trips - book on-line now
Look forward to seeing you
Willie Cameron

A great partnership
Another stunning weekend at Loch Ness - May bank holiday, yourselves and the Loch Ness Clansman Hotel...what a great partnership. GOOD WEATHER, GOOD COMPANY & GOOD FOOD.

We were really busy throughout the holiday weekend with guests from all over the world out to enjoy themselves. After a day touring, sailing, hiking and biking around - what you need is a relaxing drink and a good meal.
Here at the Clansman Hotel our head chef David West, assisted by Mark MacMillan and team put on a cornucopia of edible delights all sourced locally with a Scottish flavour and an international fusion style.

Our meat comes from Stuart Grant in Grantown on Spey, our fish from Andy Race inMalaig, our Salmon from Letterfinlay and our fruit and veg from Williamsons in Inverness.

Everything else comes from our main supplier to all our outlets - Fife Creamery in Kirkaldy are the No.1 operators for 'Chilled Food' in Scotland. They have excellent representatives all over the country and our own - Charlie Sinclair is not only our business contact but has become a personal friend to the company.
If we have trouble sourcing something, Charlie is our Mr Fix-it and constantly keeps us up to date with the latest lines on offer to the hotel and catering industry.

Our wonderful Scottish cheeses from the Connage Organic Highland Dairy come to us via Fife Creamery - a lovely way to finish off a meal together with a glass of our Taylor's late bottled vintage port.

As you know, we own Cobbs Bakery - the premier supplier of home-made cakes in Scotland. These also can be sourced through Fife Creamery as they distribute these wonderful treats throughout the whole of Scotland.
Finally - a great partnership, a great team...send us your shopping list and we will oblige.
See you soon, Willie Cameron.