Cover The Glenturret Lalique Restaurant's North Ronaldsay mutton (Photo: Glenturret)

The Glenturret’s Lalique restaurant combines renowned whiskies with a spectacular dining experience brought to visitors by renowned chef Mark Donald

Fine dining restaurants have long been found at some of the world’s best wineries, from France to Australia to North America, allowing visitors to indulge in all-round gastronomic experiences that embrace both quality wines and exceptional cuisine. It is rare, though, that whisky distilleries have offered something similar––until now. 

Scotland’s Glenturret Distillery, which is located in Perthshire and boasts a history of more than 250 years, has just launched The Glenturret Lalique Restaurant, which sees acclaimed chef Mark Donald bring his extensive experience working in Michelin-starred restaurants to the table. 

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The Glenturret was purchased by French lifestyle group Lalique in 2019, and this latest development pioneered by the parent company not only marks its vision to elevate the experience of visitors but is a trailblazing move within the whisky industry where distilleries––particularly those in Scotland-–rarely offer a dining element, let alone one with such promise.

Chef Donald is armed with impressive culinary credentials having worked at several world-renowned restaurants, including two-Michelin-starred establishments Hibiscus in London and Restaurant Andrew Fairlie in Gleneagles, as well as at Noma in Copenhagen. Before joining The Glenturret Lalique Restaurant, he was head chef at Number One at the Balmoral in Edinburgh. It was here that he worked alongside pastry chef Kayleigh Turner, who recently won Pastry Chef of the Year at the Scottish Food & Drink Awards, and who joins him in the kitchen at Glenturret. 

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The Glenturret Lalique Restaurant features a multi-course tasting menu of innovative dishes all made using locally sourced and foraged, seasonal ingredients. And in keeping with the restaurant’s location at the renowned distillery, there is an impressive selection of 250 whiskies from which guests can indulge alongside dinner, either by the dram or as part of a flight. 

Afternoon tea is also available, crafted from high-quality Scottish ingredients and with elements that reflect the restaurant’s location such as the signature Maracaibo 65 per cent and malted barley gateaux, created with the same grains used in the making of Glenturret.

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Diners will also no doubt enjoy the impressive decor which nods to the distillery’s owners, with Lalique Champs Elysées chandeliers and barley motifs crafted from Lalique crystal on display as part of the interior decor and bespoke Lalique glassware and tableware completing the impressive offering that is a reflection of the heritage and skill that goes into the production of The Glenturret’s exceptional spirit.

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