Whisky Magazine Issue 27
This article is 14 years old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2017. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
Martine Nouet introduces two superb whisky recipes courtesy of innovators from the famous grouse experience and trhe Macallan
Continuing with our mouth watering tour of distillery restaurants and catering, hungry visitors will not regret calling in at Glenturret Distillery, near Crieff. The distillery has undergone a few changes in the last year and has become the home for The Famous Grouse. The Edrington Group has spent £2.5m upgrading the facilities and adding an interactive show featuring The Famous Grouse. I have not visited this new centre yet since it was only at the planning stage on my last visit to Glenturret. But I truly enjoyed the relaxing time I spent there, especially at lunchtime! Young Executive Chef Steve Craik is full of inspired ideas when it comes to cooking with whisky.
Not only is the distillery itself worth a visit – do not forget to pay homage in front of Towser the champion mouser's statue (the distillery cat) – but the famous restaurant and bar are the perfect place to enjoy a taste of Scotland. In their guide Visiting Distilleries, Wendy and Duncan Graham praised the catering: “This could be the best in the distillery business. This is Scottish fare at its best.”
Executive Chef Steve Craik is only 27, but having worked for a major French catering company, he has had a wide range of experience, and benefited from training with chefs with different specialities. He enjoys cooking for the self-service restaurant – the haddock in whisky batter is a favourite there – as much as concocting fancy dishes for the à la carte menus or corporate dinners served in the G...