Mark Donald, head chef of the Glenturret Lalique in Scotland, expresses immense pride and disbelief at receiving the world's first two Michelin stars for a distillery's restaurant. He highlights how this achievement has led to a massive increase in table reservations and brings validation to the team amidst challenges facing the restaurant industry.
Donald's journey from washing dishes at a local pub in Torrance to earning Michelin stars illustrates his dedication and passion for cooking. He reflects on the challenging path that culminated in not only personal success but also recognition for a restaurant in an otherwise struggling landscape.
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