The Glenturret Distillery, The Hosh, Crieff, PH7 4HA
Harden's says
Scotland's oldest working distillery is opening a "destination dining" restaurant in Summer 2021, in association with luxury brand Lalique and with Scottish chef Mark Donald at the helm. There will also be a cafe, lounge and bar.
Harden's survey result
Summary
“An interesting venue in beautiful countryside” – this Lalique-branded two-year-old is sited within Scotland’s oldest working distillery, and has quickly won recognition for its extremely ambitious tasting menu (at £195 per person). For those in striking distance of Crieff, it can be “a perfect and special place for a business lunch – there’s good spacing between the tables; discreet but efficient service” plus of course “great whisky and wines” to complement the cuisine.
Summary
One or two amazing meals are reported at this intriguing Lalique-branded venture, within Scotland’s oldest working distillery, which opened its doors in summer 2021 with chef Mark Donald at the stoves: an ‘Exclusive Jewel Box Dining Room’ providing a ‘Cosmopolitan Multi-course Tasting Menu’ for £150 per head. We’ve rated it relatively conservatively on limited feedback (“wonderful”, “best meal ever”) – more reports please!
Summary
Scotland’s oldest working distillery opened a ‘destination dining’ restaurant in Summer 2021, in association with luxury brand Lalique and with Scottish chef Mark Donald at the helm. It’s an interesting collaboration whose lush interiors are already attracting favourable commentary from style magazines such as Wallpaper. Other items to rate mention include a notable wine list, as well, of course, as some great whiskies.
For 33 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at The Glenturret Lalique Restaurant?
Owner's description
A MICHELIN starred gastronomic experience set in the heart of Scotland’s oldest working whisky distillery, the first of its kind worldwide. Dine in the luxurious and intimate 6-table dinner-only restaurant, overlooking the old still houses and River Turret, open Wednesday to Saturday (6pm – 8pm) or enjoy lunch at the Lalique Bar available Wednesday – Saturday (12pm – 2pm).
Tasting Menu (£195pp.)
Highly creative, eclectic dishes make up a cosmopolitan multi-course tasting menu which journeys through dishes inspired by The Glenturret, the Scottish culinary landscape and its unparalleled ingredients. Elegant dishes elevated by global influences and often playfully executed.
Wine Pairing (From £110pp.)
Our menu is complemented by a 550 bin wine list that fearlessly travels to exotic destinations, takes detours and honours the great classics. In the hallowed atmosphere of Scotland‘s oldest working distillery, nestled in the heart of the breath taking Highlands, fine wines from five continents have been assembled to reveal their charms and enable wine enthusiasts to explore any region of the world.
A La Carte Bar Lunch
Bar food with a personality of its own, cooked and served by our MICHELIN star team. Plus experience the magical world of fine malt whisky, wine and signature cocktails at our Lalique bar.
Prices
| Availability | 2 courses | 3 courses |  |
 |
 |
|---|---|---|---|---|---|
| Dinner | £195.00 |  |
 |
|
| Cost | Availability | Courses | |
|---|---|---|---|
| Menu1 | 195.00 | Dinner only | 16 |
| Drinks |
|
|---|---|
| Wine per bottle | £28.00 |
| Filter Coffee | £3.00 |
| Extras |
|
|---|---|
| Service | 12.50% |
Restaurant details
The chef
Mark Donald, Executive Head Chef
Plans of leaving school to formally study acting were diverted by a growing interest in cooking. Early kitchen experience at Stravaigin in Glasgow opened Mark’s eyes to world cuisines and sparked an inner curiosity which inspired his travels. A formative season at Noma in Copenhagen exposed Mark to a different train of thought and new level of respect for wild ingredients. He returned to Scotland inspired and honed his skills at nearby Restaurant Andrew Fairlie at Gleneagles before being lured to London with a senior role at Hibiscus in Mayfair. A kitchen also grounded in French gastronomy, but a polar opposite in culture and approach. The energised environment, highly creative and technical cooking with daring food combinations proved hugely stimulating. A four year role as Head Chef of leading restaurant Bentley in Sydney followed, allowing Mark to develop his own style with exposure to myriad new ingredients and pan-Asian influences
The Glenturret Distillery, The Hosh, Crieff, PH7 4HA
Opening hours
| Monday | CLOSED |
| Tuesday | CLOSED |
| Wednesday | 12 pm‑8 pm |
| Thursday | 12 pm‑8 pm |
| Friday | 12 pm‑8 pm |
| Saturday | 12 pm‑8 pm |
| Sunday | CLOSED |
