THIS LIFE
Everything that's great about Scotland is laid before me. The yawning expanse of Loch Turret, the reservoir in a Perthshire glen that supplies The Glenturret Distillery with fresh water for its world-famous whiskies. The brooding contours of Ben Chonzie, half-capped by a lingering mist. Barbecue smoke carrying on the breeze from the distillery's boathouse, where the staff from one of the country's most exciting kitchens, the Glenturret Lalique, are enjoying a day off, bantering as they grill Orkney scallops, juniper-smoked Islay oysters and Fullblood Highland Wagyu steaks. They don't know it yet, but they're about to find out they've retained their Michelin star for a second year running. Not bad for a restaurant that opened in the embers of a global pandemic.
If you haven't heard of the head chef who led them here, you'd better familiarise yourself: he won't be one of our best-kept
