Inside the award-winning restaurant one hour from Glasgow named Best in Scotland

AN AWARD-winning restaurant an hour from Glasgow has been named Best in Scotland at a prestigious event.

The Glenturret Lalique, located within Glenturret distillery in Crieff, Perthshire, took home the gong at the National Restaurant Awards.

It comes after the eatery was given two Michelin stars – joining Andrew Fairlie’s restaurant at Gleneagles Hotel.

The luxurious seven-table restaurant is headed by Scottish chef Mark Donald, who joined in 2021.

The venue markets itself as a “gastronomic experience” delivering “unparalleled ingredients delivered with seamless service”.

It also offers distillery accommodation available exclusively to diners to reserve for dinner, bed and breakfast.

National Restaurant Award judges hailed its “graceful and elegant” cooking and “beautiful jewel box dining room”, reports Glasgow Live.

The NRA judges said: “Billed as the first in-distillery fine dining concept; an intriguing proposition, and one that the restaurant effortlessly delivers on.

“Much of that is down to chef Mark Donald, who has led the Crieff restaurant since its launch in the summer of 2021.

“Donald previously held a star at Number One at The Balmoral in Edinburgh and was awarded one at The Glenturret Lalique within seven months of opening.

“Using the finest, hyper-local produce available, Donald’s tasting menu takes you on a journey through the Scottish landscape. The cooking is graceful and elegant, and underscored by the beautiful jewel box dining room, which overlooks the tumbling waters of the River Turret.”

Prices start from £195 to dine at the restaurant.

And the dinner menu includes dishes like tattie scone, juniper-smoked roe deer and a lobster toddy.

The venue is open from Wednesday to Saturday and also serves up a lunch menu in the Lalique Bar.

The Michelin Guide said: “Housed inside a working distillery, a feeling of luxury washes over you here, with Lalique glass products everywhere you look – from decanters to chandeliers.

“The cooking itself comes from Mark Donald and his team and maintains that luxury approach, with ingredients like lobster, caviar and Wagyu beef popping up on the menu.

“These are treated with utmost precision by the chefs, resulting in outstanding dishes.”