Why the world’s best chefs have gone to Scotland

The Rocas were introduced to Scotland via their relationship with The Macallan, which in fact dates back to 2012. They initially began serving The Macallan’s whiskies at their Girona restaurant before going on to make a series of documentary films in which the Rocas, together with the Scottish firm’s distillers, visited different destinations including New York, London, Jerez and Scotland, exploring their food and drink culture. There was also a lavishly illustrated recipe book, Distilling Scotland, featuring dishes the Rocas had created inspired by their Scottish journeys with The Macallan.

The Macallan then proposed the idea of a restaurant, not as a pop-up, but as a long-term project, with the opening planned to coincide with the whisky brand’s 200th anniversary this year.

Award-winning Danish designer David Thulstrup, who created the interiors for Copenhagen’s Noma – five times named Best Restaurant in the World – was brought in, while the Rocas trained both chefs and front-of-house staff in Girona. Members of their own team continue to spend time in Scotland, overseeing the proceedings.

The open-plan restaurant area sits under the vast wooden, cathedral-like roof of The Macallan’s distillery, made up of some 2,500 wooden panels. The quiet, almost zen-like space seats only 25, and the open kitchen gives you the choice of either ogling the countryside while you eat, or watching the chefs methodically whisking up culinary wonders and using tweezers to arrange the Rocas’ intricate creations.