THE Macallan distillery has opened an "innovative" fine dining restaurant in collaboration with three-time Michelin star awarded team, the Roca brothers.
In celebration of The Macallan’s 200th anniversary, the single malt Scotch whisky brand has collaborated with Spanish restaurant El Celler de Can Roca to launch a new permanent dining concept, TimeSpirit.
The restaurant opened on Thursday on the Macallan's 485-acre estate on the banks of the River Spey.
The opening follows in the footsteps of one of Scotland's first fine-dining experiences at a whisky distillery in Scotland, Glenturret Lalique in Creiff, which was recently crowned the best in Scotland at the National Restaurant Awards.
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The Macallan launch – TimeSpirit – will be the Spanish restaurant’s first dining concept outside of Spain and will offer diners a nine-course tasting menu.
There will be 24-seat dining room designed by award-winning architect David Thulstrup, whose past work includes the interior architecture of Copenhagen’s celebrated Noma restaurant.
The space has been reimagined "to create the ultimate gastronomic dining experience and true immersion in nature" at The Macallan Estate.
The nine-course tasting menu can be paired with The Macallan’s whiskies and sherry wines from Valdespino in Jerez de la Frontera, Spain.
Blending Scottish and Spanish influences, the dishes such as vegetarian haggis with whisky spiced mayonnaise, inspired by Scotland; cured mackerel al amontillado inspired by Jerez; pastrami, steamed brioche, sauerkraut inspired by New York; taco with radish and mango salad inspired by Mexico City and a chicken pate with raisins and apricot inspired by London.
The menu will change seasonally.
The Roca brothers founded El Celler de Can Roca in 1986 next to their family's main restaurant Can Roca which had been open on the site since 1967.
The oldest brother, Joan Roca is head chef, Josep Roca is a sommelier, and the youngest brother, Jordi Roca, is in charge of desserts.
The brothers paid tribute to Scotland in Distilling Scotland, a cookery book they released in 2018 and a documentary on Scottish cuisine, chefs and products.
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The three commented: “El Celler de Can Roca’s bond with Scotland is thrilling and TimeSpirit at The Macallan Estate will enable us to envisage what El Celler de Can Roca would be like on the 60th parallel north. The many trips we have made to Scotland and the inspiration we have found in its old cookery books have afforded us the chance to pay homage to Scottish cuisine.
"We have immersed ourselves in its gastronomy and produce, nourished by a compendium of history, culture, landscapes and fabulous people from a land that is apparently far away but to us is close and dear."
Rachel Walters, director of operations at The Macallan, said: “The opening of TimeSpirit is an incredible accomplishment for The Macallan and will offer diners something completely unique in a setting like no other.
"We have the finest Scottish larder on our doorstep, with a kitchen garden and a hyper-local sourcing programme, which will offer fresh, local ingredients alongside the welcoming Speyside hospitality for every guest who walks through the door.”
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