The Glenturret Lalique Restaurant has received a second Michelin star – making it one of only two places in Scotland to hold the prestigious award.
Located within Glenturret distillery in Crieff, Perthshire, the eatery joins Restaurant Andrew FairlieĀ on two Michelin stars.
It comes as Michelin announced the 2024 restaurant selection of The Michelin Guide Great Britain & Ireland.
The Glenturret Lalique is headed by Scottish chef Mark Donald, who joined the restaurant in 2021, and it received its first Michelin star just seven months later.
It was the first restaurant inside a distillery to achieve Michelin recognition.
The Glenturret Lalique Restaurant tells a story of the land and its surroundings. Mark captures the essence of the distillery in his menus with nods to the distillation process cleverly woven into his cuisine. ‘
Mark and his team enjoy the benefits of Scotland’s larder on their doorstep, working directly with artisanal growers, producers, breeders and fishers, often foraging themselves.
‘This is an ecstatic moment for us,’ Mark said. ‘We are all thrilled to have been awarded a second Michelin star and happy too that Scotland is getting the recognition it deserves as a gastronomic destination. We are located in Scotlandās Whisky Distillery, and we will all be enjoying a dram of Glenturret Whisky.’
Alongside skill and expertise, there is a clever playfulness in Mark’s dishes, harking back to his Glasgow roots.
A decadent ātattie sconeā sits alongside lobster served with a paper-thin pastry Bisque-it. āBuckfasticsā have also made an appearance.
The Michelin Guide said: ‘Housed inside a working distillery, a feeling of luxury washes over you here, with Lalique glass products everywhere you look ā from decanters to chandeliers.
‘The cooking itself comes from Mark Donald and his team and maintains that luxury approach, with ingredients like lobster, caviar and Wagyu beef popping up on the menu.
‘These are treated with utmost precision by the chefs, resulting in outstanding dishes.
‘The cooking itself comes from Mark Donald and his team and maintains that luxury approach, with ingredients like lobster, caviar and Wagyu beef popping up on the menu. These are treated with utmost precision by the chefs, resulting in outstanding dishes.’
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