Peter Backhouse joined Loch Leven’s Larder in August 2010, having lived and worked in Scotland for 12 years at both a country hotel and a sporting estate in the heart of the Highlands. Prior to this he spent several years in London at establishments as varied as The Reform Club on Pall Mall; The Tower Thistle Hotel at Tower Bridge and Liberty’s Fourth Floor Restaurant.
Having gained valuable culinary experience and learned the importance of always working with the best seasonal produce, he was keen to come to the home of such ingredients in Scotland to experiment with local meat, fish, game, fruit and vegetables, all sourced from nearby where the provenance was known. He feels the blend of healthy soil, pure water and good clean highland and coastal air brings about the pure quality of the food with which he creates wholesome and interesting dishes and menus, and this foundation is vital.
With menus ranging from breakfast, brunch and lunch through to afternoon tea and choices on the daily-changing board reflecting what is fresh and seasonal on the day, it is easy to see what attracts customers back time and time again to eat here. This, together with a friendly and quietly-efficient restaurant with large picture windows surrounded by stunning views across the fields to the open countryside and Loch Leven itself, provides a perfect environment to savour the tastes created and enjoy a marvellous food experience.
Many of the excellent ingredients and food used in the restaurant can be purchased in the well-stocked delicatessen. The range of meats, fish and cheeses are extremely flavoursome and shopping to the aroma of the freshly baked bread is particularly satisfying.
Our restaurant is perfectly situated so diners can enjoy the beautiful views of the loch whilst sampling some of the finest food created by my team of highly trained chefs.
My fantastic kitchen team include…
Brian – Second Chef and overseeing the kitchen in Peter’s absence.
Carol – Pastry Chef and responsible for delicious pastries, cakes, desserts and breads.
Nicol – This talented young Chef joined us to input exciting new dishes and ideas on the menu.
Calum – Originally from The Highlands he is passionate about Scottish Cuisine.
