1 Michelin Star Chefs: Mark Donald, head chef, The Glenturret Lalique Restaurant

The  Staff Canteen

 Mark Donald is the head chef at one Michelin-starred The Glenturret Lalique Restaurant 

Mark is the head chef at The Glenturret Lalique Restaurant, set in Scotland's oldest working distillery in Crieff, Perth and Kinross.

The Glenturret Lalique Restaurant

Glenturret Distillery, The, Hosh, Crieff PH7 4HA

Website: https://www.theglenturretrestaurant.com/

  • General manager and restaurant manager: Colin Hart
  • Head Sommelier: Julien Beltzung
  • Master Blender: Bob Dalgarno

Tel: +44 (0)1764 656565

Email: [email protected]

 

Opening hours:

Bar lunch: 12pm-2.30pm

Dinner: 6pm – 12pm

Instagram: @theglenturretlalique

Twitter: @GlenturretRes

Facebook: @TheGlenturretLalique

Biography

Born in Torrance, East Dunbartonshire, Mark started cooking in pubs as a teenager. Hearing stories about places like El-Bulli, Mark dreamt of cooking in Michelin-starred kitchens.

His first exposure to the real world of fine dining was a stage at Restaurant Andrew Fairlie at Gleneagles, where he then worked for two and a half years.

North Ronaldsay mutton, morels, grilled leek 
Credit: Marc Millar

During that time, Mark also did a stage at Noma in Copenhagen, then at the top spot on the San Pellegrino list.

When he left Gleneagles, Mark joined Claude Bosi at Hibiscus, also a classical fine-dining spot, but with a very different culture than that of Restaurant Andrew Fairlie, and the chef walked away with a better grasp of how to create highly technical, creative dishes. 

He then flew out to Australia, where he worked at Bentley Restaurant in Sydney for three and a half years.

Although he loved the lifestyle down under, and his time there allowed him to develop his own cooking style as well as to explore the Asian influences more present in Australia, Mark admits that while he was over there, he missed the produce available in the UK, and specifically in Scotland.

When he returned, he took on a role as the head chef of Michelin-starred Number One at The Balmoral, retaining the restaurant's star for two and a half years until he left to join the team at The Glenturret Lalique Restaurant in early 2021.

He helped form a brigade for the new kitchen, opened the restaurant on July 28th 2021 and was awarded a star seven months later in the Michelin Guide for Great Britain and Ireland 2022.

Raspberry, Liver, Cocoa

The Glenturret Lalique Restaurant

A collaboration between Scotland's oldest working distillery (since 1763) and renowned luxury French glassmaker, Lalique, The Glenturret Lalique Restaurant is located on the The Glenturret distillery's grounds, at the foot of the hills of Crieff and alongside the River Turret.

What the guides say...

Michelin

three stars

AA Restaurant Guide

Open for dinner only, the 26-seater restaurant offers a choice of two tasting menus (one classic, one vegetarian), both priced at £125pp with dishes inspired by the local culinary landscape, shaped by Mark's diversity of experience in kitchens spanning different food cultures and styles.

Examples of dishes on the menu include Tattie scone with winter truffle and Baerii platinum caviar; Langoustine, buttermilk and Daurenki Tsar Impérial; Scallop kedgeree; Dover sole with white asparagus; Sika deer, hay smoked celeriac and sour Quince; and Maracaibo millefeuille, green coffee and Glenturret Triple Wood.

The restaurant's 420-bin wine list is partly comprised of a collection from co-owner Silvio Denz' own vineyards, and sits alongside a Whisky Bar with a choice of 250 bottles.

The interior of the restaurant has been its own source of praise within the lifestyle community, with a design from Green and Mingarelli, featuring exposed brick work, blue and red tartans from The Glenturret and Murray clan tartans, paired with soft golden barley tones.

Two of the crystal makers' chandeliers decorate the restaurant, as do its barley motifs adorn the restaurant's polished oak doors and tartan furniture.

Lalique also created the restaurant's bespoke glass and tableware.

Videos with Mark Donald:

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 17th February 2022

1 Michelin Star Chefs: Mark Donald, head chef, The Glenturret Lalique Restaurant