Loch Fyne Restaurants was founded by Johnny Noble, the charismatic laird of the Ardkinglas estate, and marine biologist Andy Lane. They developed oyster farming at Loch Fyne on the Firth of Clyde, before opening a smoke house on the its rugged shoreline. Their successes provided much needed local employment, and when Johnny Noble died the business was taken over by 100 of its employees. The restaurant chain was developed in parallel under the leadership of Ian Glyn and Mark Derry, with Loch Fyne Oysters providing the produce.