Here's how the Macallan distillery could end up with a Michelin star restaurant

The famous Speyside distillery is set to open a permanent dining experience, and it could lead to some serious culinary awards.

Published 20th Jun 2024
Updated 20 th Jun 2024

Earlier this year, The Glenturret Lalique was awarded Two Michelin Stars, joining Restaurant Andrew Fairie as the only other restaurant with this accolade in Scotland.

It was the first fine dining restaurant of its kind in the country and now, Speyside distillery Macallan, is gearing up to follow in its footsteps - and a Michelin Star would not be out of the question.

After a successful month-long Cirque du Soleil show at the distillery, the brand will continue its 200th anniversary celebrations by opening a new dining experience - and the team behind it are Michelin Star winners.

To celebrate The Macallan’s 200th anniversary, the renowned single malt Scotch whisky brand is collaborating with three Michelin Star Spanish restaurant El Celler de Can Roca to launch a new permanent dining experience, TimeSpirit, at The Macallan Estate this summer. 

The Macallan and El Celler De Can Roca’s collaboration – TimeSpirit, will be the Spanish restaurant’s first dining concept outside of Spain, and will offer diners a nine-course tasting menu – a culinary exploration of The Macallan.

Macallan Michelin Star

TimeSpirit will sit at the heart of The Macallan estate, with a 30-seat dining room designed by award-winning architect and designer David Thulstrup, who designed Noma restaurant in Copenhagen. 

The space has been reimagined to create the ultimate gastronomic dining experience and immersion in nature at The Macallan Estate, as diners overlook sweeping views onto the rolling hills of Speyside. 

Jaume Ferràs, Creative Director at The Macallan, said of the new venture: “El Celler de Can Roca has been one of The Macallan’s longest partnerships, and for over twelve years we have curated exceptional culinary creations, new products and innovations together.

"From our beginnings in 1824, we have had a long history with Spain and its wines - particularly Jerez, so to bring these two brands together for a permanent dining experience on The Macallan estate is an incredible ambition realised. 

“El Celler de Can Roca’s philosophy mirrors that of The Macallan, with a deep inspiration from nature, a commitment to community and a relentless pursuit of innovation and this will be showcased for everyone to experience within the new menu – where it will take influence from the past, imagine the future and make a difference in the present, and really showcase the collaboration between the two brands in a playful and exciting way.”  

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The Roca Brothers, from El Celler de Can Roca added: “El Celler de Can Roca’s bond with Scotland is thrilling and TimeSpirit 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 been all over the country, drinking in its spirit, devoting time to it and we would now like to share our cooking through The Macallan. We celebrate our longstanding partnership as  part of The Macallan’s 200th anniversary and distil its exciting history from the kitchen.” 

Rachel Walters, Director of Operations at The Macallan explained that the menu would utilise Scotland’s larder with ingredients coming from a kitchen garden and local suppliers.

She 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.

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"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.” 

TimeSpirit will open to diners in late summer 2024. To book from 1 August, visit the Macallan website. 

Macallan, Easter Elchies, Aberlour, UK
Macallan, Easter Elchies, Aberlour, UK, AB38 9RX
Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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