David Cameron

Food has always been at the heart of David’s life. Growing up in Forres, some of his earliest memories are of his mum and granny’s home-cooked meals — hearty broths, Sunday roasts without fail, and his granny’s smoked fish gently poached in milk. “That was probably my first real food memory,” he says. “Those traditional Scottish dishes lit a spark, and later my college tutors inspired me further. I’d go home at night and just bury myself in cookbooks.”

Originally, David’s plan wasn’t to become a chef at all. He wanted to join the army and was looking for a trade. “Chef came up as an option, and I thought, why not? It was the best decision I ever made.”

After leaving the army, David studied at Moray College while beginning his career in professional kitchens. From early days as a commis chef through to leading fine dining brigades, he built up years of experience, shaped by the many chefs he worked alongside. “You take a bit from everyone,” he reflects. “The French way of cooking has always influenced me, but more than anything it’s about consistency, care, and respect for ingredients.”

David first arrived at Kinloch Lodge for what he thought would be just an eight-week role. That was four years ago. “I wanted to get back into fine dining and stumbled across Kinloch. I was only meant to be here short-term, but I fell in love with the place.”

Now as Head Chef, he’s excited to lead the kitchen and bring guests the quality of food they expect from such an iconic hotel. “It’s about direction and consistency,” he says, “and making sure the food reflects this incredible place.” His cooking style, he says, is “classic, refined and elegant,” and he’s passionate about showcasing Scotland’s natural abundance, especially its seafood. “We’re incredibly lucky here. Skye’s produce is among the best in the world.”

Kinloch has also become a family affair for David, with two of his children now working alongside him in the kitchen — something that makes the experience all the more special.

For him, Kinloch is as much about the welcome as the food. “When you drive up to the lodge, it takes your breath away. Then you meet the team, and it’s such a warm, friendly place.”

Favourite Skye Spot: “Honestly, that moment when you’re pulling into the drive at Kinloch — it never gets old.”

Top Tip: “Go for any of the Skye produce and you won’t be disappointed.”