Press & Journal – 12 June 2010
Extracts from 'Well Worth the Wait'

Not that the man in my life really wants to know this, but I've been thinking about another chap for some time now.

The man in question is Ross Fraser, head chef of the upmarket Loch Ness Lodge... A local lad, and formerly head chef at the city's Rocpool Reserve, he has cooked with luminaries such as Jean Christophe Novelli and Marco Pierre White.

He has picked up numerous awards for his dishes, including the prestigious Medallion d'Or award – and I've been eager to sample his wares.

...The wait was well worth it. Everything about our visit was first class...

Chef Fraser's passion for food is clear, and with his growing reputation, it's only a matter of time before booking a table here is something that will need to be done months in advance.