Critically-acclaimed Scottish chef Mark Donald has been appointed head chef at Lalique Restaurant, due to open at The Glenturret this summer.
Mark is joining The Glenturret from his position at Number 1 at The Balmoral in Edinburgh, where he retained the Michelin Star until he departed earlier this year.
The Glenturret Lalique Restaurant, located in the heart of Scotland’s oldest working distillery, will be the first of its kind, as no other whisky brands are currently home to a restaurant dedicated to fine dining.
The menu will showcase contemporary Scottish culinary innovation, which builds on a foundation of classic French gastronomy and will focus on local terroir and produce.
The restaurant will join Lalique’s hospitality establishments including Villa René Lalique, the 2-star Michelin restaurant and hotel based in Alsace and Château Lafaurie-Peyraguey, the 1-star Michelin restaurant and hotel near Bordeaux.
The menu, as you would imagine, will be inventive, and will include many ingredients found in or near the distillery.
Mark’s signature playfulness can be found in dishes like tattie scone – which is a leavened potato bread elevated with Oscietra caviar, egg yolk “jam”, Iberico pork and tiny bittercress flowers that are found growing around the distillery.
Sourdough breads will be made daily with malted barley from the distillery and house-cultured butter.
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Established in 1775 as a single malt distillery by John and Hugh Drummond, Glenturret was the first of several distilleries drawn towards the soft and pure waters of Turret Burn in the Perthshire countryside. The distillery has survived many tough periods in its three centuries, from US Prohibition in the 1920s to the Great Depression of the 1830s.
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