Michelin-starred chef Mark Donald receives honorary award by MCGB
Two Michelin-starred chef Mark Donald has been awarded honorary vice president of Master Chefs of Great Britain.
Mark is the head chef at The Glenturret Lalique Restaurant, set in Scotland's oldest working distillery in Crieff, Perth and Kinross.
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.
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.
Master Chefs of Great Britain
For over 40 years, MCGB has supported young chefs through inspiration, training, and career development. A key part of the mission is connecting them with leading figures in the industry, chefs who are pushing boundaries and shaping the future of hospitality.
George McIvor OBE, chairman of the Master Chefs of Great Britain said: “Mark’s innovation, integrity and leadership make him a true
“These qualities combined with his dedication to local, sustainable produce make him a natural fit for this honorary role.”
He added: “I am delighted to recognise Mark Donald with the highest award from the Master Chefs of Great Britain, and I look forward to collaborating with him on a range of exciting culinary initiatives.
Mark Donald said: “Mark’s ever evolving seasonal menus speak of his never-ending curiosity, love of exceptional produce, personality and innate humour, all unified and supported by award-winning technical expertise.
"I am truly honoured to have been appointed as an Honorary Vice President by the Master Chefs of Great Britain. It’s a privilege to be recognised by such a respected organisation that champions excellence and supports the education of upcoming British chefs. I look forward to working with MCGB, supporting and celebrating the incredible talent within our industry.
“We’re not creating a ‘Malt Disneyland’ with whisky as the only ingredient, we take inspiration from the process from grain to bottle. We use barley, peat, new-make spirit, barrels, this is about a sense of place. My job was to obliterate expectations. We have recalibrated as cooks.”
His appointment offers young chefs the opportunity to learn directly from a chef who is not only redefining fine dining but also influencing the direction of modern British cuisine.
Written by Abi Kinsella
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Michelin-starred chef Mark Donald receives honorary award by MCGB
