The Macallan

Scottish Escape

THE M A C A L L A N

One of the first distillers in Scotland to be legally licensed, The Macallan has a rich history dating back to 1824. Founded by Alexander Reid, a barley farmer and school teacher, the distilleries legacy was born from the original name of the area which was “Maghellan”. Taken from the Gaelic word “magh”, meaning fertile ground and “Ellan”, from the Monk St. Fillan - who held a close association with the church that stood in the grounds of The Macallan Estate until 1400. Farmers had been making whisky on their Speyside farms in the area for centuries, using their surplus barley during the quieter winter months, now, the 485 acre estate with Easter Elchies House at its heart continues with tradition while innovating for the future.

The distillery as you see it today was built in 2018 as a daring and unique architectural masterpiece. Mirroring the rolling surroundings, the building manages to simultaneously blend in and stand out with a beautiful mix of natural and man made materials amalgamated under a blanket of grass. Housed inside is one of the most incredible distilleries in the world, and that's not all.

Should you wish to get up close and personal with The Macallan, the process and the distillery, you can. A host of experiences are available to visit this unique destination and learn more about the incredible story behind the vibrant elixir. For a basic introduction, you can choose The Discovery Experience which will take you through the incredible heritage, allowing you to explore the journey from acorn to glass while sampling of some of the distinguished single malt whiskies. On this experience, you will be welcomed with The Macallan roast coffee and home baked scones, before exploring The Macallan Whisky Wall.

You will then be led by one of the friendly and knowledgeable hosts

through the Distillery experience, including a guided tour of the iconic Cave Priveé for a tutored tasting of some carefully selected Macallan whiskies, before visiting The Macallan Bar for a final whisky experience.

Priced at just £50.00 a person and lasting 2 hours and 30 minutes, the experience is an excellent way to explore the history of Macallan and is a fantastic introduction for both novices and those more familiar with the brand.

The Mastery Experience on the other hand, delves deeper into the whisky making process and begins with a welcome dram at The Macallan Whisky Wall before enjoying a two-course lunch in the Elchies Brasserie, paired with wines. With carefully selected and elegantly presented dishes designed to complement the wine and whisky, the meal is a special extra for those looking to create a whisky lover's dream day out.

After lunch, guests are taken on an in-depth production experience through the distillery, before being guided through a tutored tasting of a carefully curated selection of Macallan whiskies in the Cave Priveé.

Finally, and similary to the Discovery Experience, the tour ends in The Macallan Bar with a Macallan whisky flight. After your experience, guests are invited enjoy a personal shopping experience in The Macallan Boutique and will each receive a glass to commemorate their visit.

The Mastery Experience is priced at £250.00 per person and lasts four hours. There is no need for driver's to miss out either with driver's bottles for them to take their dram away to enjoy at home.

One thing guests will notice on a visit to the stunning distillery is the sustainability in everything Macallan does. The brand aims to create a better future for generations to come and are determined to leave the world a better place by continuing to make decisions that consider the long view of everything that they do. From progressive packaging principles and sustainable supply networks with 100% of barley sourced from the UK, everything Macallan does at the Distillery has custodianship and long term vision at its heart. Innovators in the whisky industry, Macallan has effortlessly fused traditional craftsmanship and stateof-the-art engineering. The building of the distillery has allowed the brand to achieve exceptional water and energy efficiency rates. Natural by-products from the distillation process are repurposed, and 80% of the energy comes from renewable and nonfossil fuel sources, with targets to be fully carbon neutral by 2030. The incredible European and American oak casks used to create the outstanding quality, natural colours and distinctive flavours of The Macallan are vital to the process and therefore steps in being more sustainable have been made to ensure the consistant quality of the oak. Due to the importance of these specially commissioned casks, Macallan invests more time, effort and resources in wood than any other single malt whisky. The European oak casks are crafted in cooperages in Jerez, Spain,

while sherry bodegas are used to season the casks before they are transported for their first fill on The Macallan Estate.

With a strong bond to the regions they source the oak from - which include the North of Spain, South of France and the East Coast of the USA - each oak selected to make casks for The Macallan fulfils a very long and highly valued lifecycle and legacy while in their care. Once created, the oak casks are gently cared for by generations of warehousing and whisky making teams for many decades to come while a unique tracking system assigns a code to every cask so that The Macallan can carefully follow the journey, use, handling and sampling of each one. If a cask is not chosen to be refilled, then it will be repurposed for another use, such as garden furniture, bar furniture or chipped for use as seasoning, animal bedding or biomass.

More recently The Macallan have partnered with Bentley Motors, who's headquarters in Crewe, England became the world’s first carbon neutral luxury car factory in 2019.

Rich in prestigious history, both brands share a long-term vision of a more sustainable future and dedication to innovation and excellence. While this partnership recognises the provenance and deep heritage rooted in both brands, the focus is set on looking forward together to collaborate on innovative products, immersive experiences and captivating storytelling.

The Macallan Estate, has committed to ensuring that 20% of the Estate passenger vehicle fleet will be electric by the end of 2021. Not only that, The Distillery is set to become carbon neutral by 2030, a decade ahead of the industry’s (Scotch Whisky Association) target.

Having been recently awarded the Butterfly Mark from Positive Luxury, a globally recognised sustainability accreditation, in recognition of The Macallan's commitment

to sustainability across key areas including innovation, environmental performance, and community development, the partnership with like-minded Bentley Motors is a match made in heaven.

Bentley Motors have set out their Beyond 100 strategy, outlining their vision to become the most sustainable luxury automotive company. The fully holistic plans outline their ambitious targets to become end to end carbon neutral by 2030.

The target is driven by a transformation programme across Bentley Motors’ entire operations, people and products and includes switching its model range to offer exclusively plug-in hybrid or battery electric vehicles by 2026, and full electric vehicles only by 2030.

The Macallan currently houses a Bentley Bentayga on The Macallan Estate, featuring plug-in hybrid technology, with the aim of having a fully electric passenger vehicle fleet on the Estate by 2025.

On top of these innovative and great partnerships, The Macallan has also created a local sourcing policy. This outlines if a required skill or material can be found locally, then it will be sourced locally, only widening the circle geographically outwards as needed until the material or skill is acquired, making a real impact on the local community.

Speaking of the local community, the distillery's location above the River Spey is truly stunning. Classified as an “Area of Great Landscape Value” (GLV), the beautiful River Spey that runs through the estate is designated at the highest level of conservation, as well as being a ‘Designated Special Area of Conservation' (SAC). The River has been a popular salmon fishing beat for hundreds of years, and the brand sources the water for our new-make spirit from spring water boreholes nearby.

The unusual design of the distillery was carefully created with the beauty of the local area in mind. Architects Roger Stirk Harbour + Partners set out to construct a building that is sympathetic to the preservation of the area, and it is more than fair to say it has been achieved, both visually and practically.

Be sure to make a stop just below to the Craigellachie Bridge built in 1814 by Thomas Telford to see just how clear the river is and get a little closer to the origin of one of the world's greatest whiskies.

The Macallan Experiences are available Saturday and Sunday only and can be booked online at themacallan.com. Elchies Brasserie and The Macallan Distillery Bar are also open Saturday and Sunday with the brasserie open for breakfast and lunch with dinner available on selected evenings. Check the website for the latest information.

KITCHEN E20

Located within Manhattan Loft Gardens in Stratford, Kitchen E20 is a modern, all day dining destination with Australasian influences and seasonal menus that are created with health and wellness in mind.

Using locally sourced ingredients to create colourful and vibrant sharing plates and larger dishes, the menu has been created by Executive Chef Josh Deacon (formerly Maze; Savoy Grill and Railhouse Cafe).

Designed to share with friends and family, menu highlights include tuna tartare, avocado, wasabi dressing and crispy shallots; chicken yakitori, poached pea bonito flakes; and smoked duck breast salad with pickled watermelon and Thai basil. Main dishes include charred cauliflower, shaved manchego, walnut and caper dressing; a Wagyu burger with sweet pickles and triple cooked chips; and seared stone bass with chilli glazes Singapore noodles and prawn and leek dumplings. Sides such as mac & cheese; charred purple sprouting broccoli; and heritage tomato salad finish the meal off nicely.

Within the restaurant and leafy terrace, there are a number of special events designed to make weekdays a little bit more exciting. From bring your own booze on Monday to Oyster Happy Hour with Oysters just £1 between 5pm-7pm on Wednesday; there is plenty to look forward to at Kitchen E20. Every weekend the kitchen also hosts a bottomless brunch with a brand new style feasting menu. Available at two different time slots every Saturday & Sunday at 11:30am - 1:30pm, or from 2pm - 4pm with live DJs playing from 12pm each day providing the perfect musical backdrop to play you through the weekend. The Bottomless Brunch includes four sharing plates with either Prosecco of Frozen Margaritas for £50, or go virgin for £40.

Situated within Manhattan Loft Gardens, an impressive 42 floor building designed by iconic high-rise architects SOM. Home to 248 expansive loft apartments, three rooftop gardens, three bars, two restaurants, a gym and the home of The Stratford hotel, Kitchen E20 is at the heart of the community. After your meal, and if you are looking for a speciality cocktail in more intimate surrounds, head into the hotel to The Mezzanine Bar. The world-class cocktail bar serves up classics and innovative new takes allowing guests to sit back and relax in the lounge style area. The menu has a firm emphasis on sustainability, with the team getting as close to zero-waste as possible by creating re-purposed ingredients in their onsite lab. The cocktail menu is divided into Signature Cocktails; a permanent selection of re-imagined classics, Effervescent Cocktails; three lightly sparkling flavourful drinks, Euphoric Cocktails; a heady selection of pure indulgence and Revelatory Cocktails; a discovery of taste and innovation. What's more, The Mezzanine is The Stratford’s creative and musical hub, with their Open Deck Collective taking place every Thursday, live music every Friday, and DJs every Saturday night to play you into the early hours. This is truly a one-stop destination in itself.

HUMBLE GRAPE

With five destinations across London, the Humble Grape wine bar offering is much more than your average restaurant. Importing over 400 sustainable wines straight from boutique wineries around the world, directly to the shelves of the group's five London based wine shop-bar-kitchens, the relaxed and welcoming locations are the perfect place to expand your wine palate.

Humble Grape has been sourcing handcrafted wines from relatively unknown vineyards since 2009. Most are biodynamic, organic or from sustainable vineyards and the branches offer thirty wines by the glass.

Canary Wharf's waterfront wine bar, in particular is a one-stopshop from sunset dates to office outings. The most recent Humble Grape to join the family, the bar boasts a large retail area and fabulous food menu too.

Whether you are looking for some small plates to nibble while you take in the wine; some fantastic cheese and charcuterie; or a full blown meal, the varied menu has something for everyone.

Highlights include roasted spicy cauliflower with cashew cream; burrata and basil pesto; charred sea bass with citrus heritage tomatoes, red chilli, red onion and wild garlic oil; and marinated lamb chops with romesco sauce, chilli and garlic bok choi and fried onion.

A true neighbourhood bar, dogs are always welcome and there is plenty on offer to enjoy all week. From a bottomless brunch on Saturday to a hearty roast on Sunday, weekdays are just as exciting with numerous offers to take advantage of.

Monday's allow guests to drink in at take-away prices, with bottles of wine in the wine shop available to enjoy with their take-away prices. For those looking to try something new, Tasting Tuesday offers a great mini tasting of 4 handpicked wines for only £15.00 per person. While Thursday and Friday boasts fantastic wines that normally only get sold by the bottle, sold by the glass instead.

A fantastic addition to the Wharf, Humble Grape even offers local delivery for nearby residents.

CAFÉ JULIETTE

Rumor Rosé at Harrods

Rosé lovers listen up! London’s first provençal rosé bar, Café Juliette has opened in Harrods. Travel has been hard to do recently so prepare to be whisked away to a French bistro right in the heart of London.

Expect a beautifully blush palette of rosy-hued cuvées - from the refreshingly crisp to the tantalising and memorable - with prestigious bottles from vineyards Mirabeau, Ultimate Provence and Rumor and delicately crisp pâtisseries.

Rumor in particular is an elegant premium rosé produced and bottled in Flassans-sur-Issole, the heart of the South of France Provence Region. Covering an area of over 850 hectares, the vineyard, which is dotted with oaks and olive groves, has been a producer of the finest quality wine for over 800 years. At an elevation of 330 metres on the lower slopes of the Massif des Maures, the vineyard sits on clay and limestone soil which is ideal for viticulture.

The vineyard is rigorously maintained, pursuant to organic principles and in full respect of the surrounding environment and local Mediterranean ecosystem. The production of RUMOR strictly prohibits any synthetic fertilisers, pesticides, or fungicides, to protect ancient wine-making traditions and the delicate flavour of each grape variety.

A combination of sophistication and lightness, the beautiful blush pink Rumor is easy-drinking and masterfully blends delicate citrus and fruit aromas with a well-rounded crisp and dry finish, perfect for celebrations, no matter how big or small, whatever the weather.

Perfectly suited to the elegant surrounds of Cafe Juliette, pair your glass with a French delicacy dating back to the 17th century, the pithivier; a delicate and decorative dome of flaky puff pastry, filled with the finest ingredients, such as Wild Mushroom, camembert and potato gratin; and native lobster, scallops and baby fennel, tomato and lobster nage. Lighter dishes include fresh salads of Heritage tomato; Poached chicken; and Butter poached South Coast Lobster.

For those with a sweet tooth there is plenty to tempt you from salted caramel éclairs, dark chocolate and raspberry bombe’s, strawberry and salted caramel crepes; and vanilla mille-feuille that are almost - emphasis on the almost - too pretty to eat.

While away the afternoon, or enjoy a leisurely brunch with friends before (or after) hitting the shops.

A GUIDE TO CELEBRATING CHAMPAGNE DAY

As this year’s annual Champagne Day draws closer, Françoise Peretti, Director of Champagne Bureau UK gives her tips on how to make the most of this celebration in London and at home.

With this year’s harvest season in Champagne now complete, the champenois are now initiating a new cycle: the Champagnemaking process. Through a series of well-rounded centuries-old processes, the grape will become the finest sparkling wine.

This coincides with the annual celebration of the original sparkling wine: Champagne Day champagneday.champagne.fr. Taking place on the 4th Friday of October - this year, October 22nd - Champagne Day is the day to celebrate the little moments in life.

Born in the US in 2009, Champagne Day has quickly become the universal event for Champagne lovers around the world, with more producers, restaurants, bars, hotels, wine stores and venues hosting special events to celebrate every year.

As London awakens from a year-and-a-half of delayed openings, lockdowns and indoor dining restrictions, the culinary scene is booming again. From The NoMad London’s Side Hustle and Library to The Claridge’s Painter’s Room without forgetting The Stage at The Londoner - the property dedicated Champagne bar…the opportunities are endless. The newly opened Ginger Lily at Pan Pacific London offers 10 Champagnes by-the-glass and houses nearly 200 different bottles in a spectacular bespoke fridge. Between new restaurants, bars, hotels, rooftops and popups, there is a new venue opening for every celebration this year.

For the Champagne lovers seeking a more intimate way to celebrate the finest sparkling wine, why not step up your Champagne game from the comfort of your home? A few easy steps are all it takes to make a Champagne glass turn into a creative serve. Delicately brushing a thin layer of honey on the side of your glassware and sticking some of your favourite flowers on it is one of the most effortless ways to dress up your experience, without mixing your drink.

Whether you chose to decorate a special cuvée close to a moment you cherish, a Brut Non-Vintage, Rosé or Blanc de Blancs Champagne, there is a style to complement every dish. According to a study carried out earlier this year by Champagne Bureau UK and Professor Barry Smith of Centre for the study of the CenSes, because of the umami found in Champagne due to being aged on lees. This intensifies the satisfying flavour of food such as oysters, parmesan, shitake mushrooms and tuna, to name a few, making certain foods taste better when paired with Champagne.

Finally, what could be a better time to start learning about Champagne than now? The Champagne MOOC www. champagne-mooc.com is an online course developed by Comité Champagne, the organisation bringing together the 360 houses and 16,000 winegrowers in the region. Allowing any Champagne aficionado to become an expert, the online course is available in two versions: the Classic and the Premium versions; the former being complimentary and standing as an opportunity to access educational modules running for 5 hours.

Le ComptoirRobouchon

Le Comptoir Robuchon in Mayfair is a tribute to renowned and decorated Michelin starred chef Joel Robuchon’s legacy, simplicity, consistency and attention to detail.

In respecting his passion for “la cuisine”, the elegant restaurant offers a selection of simple yet sophisticated dishes to share, a combination of some of the classic Robuchon recipes, together with some seasonal specials.

Part of Robuchon International, Robuchon London is led by a team of experts many of whom worked alongside Joël Robuchon for decades. Honouring Robuchon’s world-class inventive French cuisine, both Le Comptoir Robuchon and Head chef Dario Avenca’s cooking embraces dining in a vibrant, buzzy and convivial environment.

Menu highlights include the delectable Seabream carpaccio, lime, and Espelette chilli; theatrical Smoked cod, fresh tomato and raw vegetables; and Les Langoustines with raviolis of langoustine, foie gras and savoy cabbage.

There is also a fantastic fish selection from Dover sole with classic meunière sauce; Red mullet; and whole roast Turbot with sauce Vierge and a choice of 3 olive oils to share. Meat lovers will enjoy the cannon of lamb; or the black pepper tenderloin beef. Whatever you order do not forget to order a side of the famous pommes puree. Silky, creamy, buttery - there is a reason why people all around the world rave about Robuchon’s signature mash.

Each dish is beautifully presented and perfect for a special occasion after the woes of lockdown. Desserts are equally impressive with sweet treats including Strawberry nectar, vanilla panna cotta and raspberry sorbet; and Rum Baba with Bourbon and vanilla cream. There is also a selection of French and British cheeses for those looking for something more savoury.

With golden accents, a marble bar, open kitchen and velvet banquette seating, the restaurant is both glamorous and decadent. It comes as no surprise that the wine list is superior to match its surrounds. Same goes for the cocktails with a range of classics on offer as well as more unusual serves such as Garlic Martini's; and the Rum Blazer made with Appleton estate 12y rum, liqueur de fraise, grenadine and cinnamon.

Just round the corner, Le Deli offers a variety more casual Robuchon offerings from picnics to pastries.

El Pirata

Mayfair's long-standing Spanish tapas restaurant, El Pirata, has enjoyed over a quarter century of serving up a truly authentic experience. What’s the secret to their longevity as a Spanish staple in London? It starts with long-serving Patron, Jose Rodrigues who knows the simple recipe for success - a diverse choice of quality Spanish dishes and wines, served by friendly, personable staff in a relaxed and informal setting.

This recipe is evident from the moment you lay eyes on the Down Street restaurant. A handful of tables adorn the street in a typically European manner while inside, the vibrant upstairs area complete with lively bar not only provides an incredibly warm welcome, but delivers an atmosphere that will make you feel more like you’re in Murcia, Madrid or Málaga than London.

Food, wine and service are at the heart of this restaurant's success and over the 26 year history they have honed their recipes, menus and skills to provide one of the most inviting and enjoyable restaurant experiences in the Capital. Whether you're looking for a romantic meal with someone special, a lively evening with friends or want to impress some business colleagues, El Pirata will deliver.

Traditional Spanish tapas dishes combine with an impressive wine list full to the brim with stunning Spanish wines to create a culinary offering you won't find in many places outside of Spain. Iberian ham croquettes, gambas al pil-pil, patatas bravas, albóndigas (traditional meatballs) and Paella Marinera make up just a handful of classic dishes from the extensive menu.

With so many options, you might struggle to decide. Thankfully, the restaurant offers an 'Introduction to Tapas' menu option which comprises ten fantastic dishes from across the menu to give you a taste and help you decide on your favourites next time you visit...and there will be a next time. Alternatively, why not try the bottomless brunch which gives you a delicious selection of dishes along with the option to indulge in bottomless sangria, the perfect way to spend a Saturday afternoon.

SEAFOOD PAELLA

SERVES 5

INGREDIENTS

500g Fresh squid, inner parts removed but kept (you can ask your fishmonger to do this for you) 50ml (3½ tbsp) Extra virgin olive oil 1 tbsp Rock or sea salt, plus extra for seasoning 1 Red romano or bell pepper, cut into thick strips 200g Flat green or runner beans, chopped (this is optional, but I like it) 6 Garlic cloves, finely chopped 1 tsp Sweet pimentón (sweet smoked paprika) 2 Tomatoes (weighing about 300g in total), grated 400g (2 heaped cups) Paella rice, such as bomba, senia or bahia 500g Fresh prawns or langoustines, or a mixture, a few reserved whole, otherwise heads and shells removed 10 Mussels and/or clams, cleaned and any open or damaged shells discarded INGREDIENTS FOR THE SHELLFISH STOCK

Extra virgin olive oil, for frying Heads and shells of 500g prawns and langoustines (see left) The inner parts of the fresh squid (see left), ink included 1 Carrot, roughly chopped 1 Onion, roughly chopped 1 Celery stick, roughly chopped 1 Small leek, roughly chopped 1 Head of garlic, halved 3 Black peppercorns 1 Bay leaf 1 Tomato, roughly chopped 50ml Brandy 120ml White wine 3 White fish carcases or 1 head of cod/monkfish, or 2 fish stock cubes 1g (2 tsp) Saffron threads

How good this book is comes down to how good this recipe tastes. If you follow it, my friends and family say it is one of the very best paellas they have tasted. The intensity of flavour in the stock you make will be the most important thing, as well as how wide your paella pan is. Believe it or not, it makes all the difference. On a conventional hob at home, to achieve perfection you cannot cook a really good paella for more than three people. The caramelization of the ingredients and how the rice sears over the wide surface adds points to the flavour and end result. Having said all these things to satisfy the purists, for us home cooks (I include myself), if you cook it for more it still tastes amazing. I do it all the time.

To clean the squid at home, remove the inner parts with your fingers, cutting the inner core just above the tentacles. Don’t discard any of these ugly parts as they will make a rich stock.

First make the stock (see next page for ingredients). Heat a good drizzle of extra virgin olive oil in a casserole dish over the highest heat. Add the head and shells of the prawns and langoustines and brown them for2 minutes. Add the reserved inner parts of the squid, the carrot, onion, celery, leek, garlic halves, black peppercorns and bay leaf and let caramelize until the vegetables are a dark golden colour, then add the tomato. Cook for 2 minutes and then flambé with the brandy followed by the white wine. To do this, pour the alcohol into the dish and light with a match, keeping your head and hair well back. Let the flames flare up then die down. Continue to cook until the alcohol burns off and reduces down until completely gone, then add3 litres (3 quarts) water and the fish bones or stock cubes.

Simmer the stock for no longer than 45 minutes, using a hand blender to blitz it after 30 minutes (yes, shells and bones included) to extract as much flavour as possible out of every ingredient. After 45 minutes, pass through a very fine sieve into another pot. You should have about 2 litres (2 quarts) of intense, flavoursome shellfish stock. Add the saffron and reduce the heat to simmer until needed. Roughly chop the squid tube, wings and tentacles.

Place your paella or wide frying pan over the highest heat with the olive oil, chopped squid and salt. Let the water from the squid evaporate before adding the red pepper and green beans, stirring constantly so that all the ingredients brown nicely. Add the garlic and stir for 1 minute before adding the sweet pimentón. Stir again and cook for 30 seconds, then add the tomatoes. If the garlic or pimentón start to burn, add the tomatoes a little earlier. Add the rice and stir for 2 minutes to sear the rice and give a slightly crispier bite to the end dish. It will also mean the rice loses less starch, making the grain feel looser. Pour over the hot stock and give everything a good stir, scraping the bottom of the pan to ensure all the caramelization is incorporated into the stock. Taste the seasoning at this point – it should taste very salty. Adjust if necessary.

The rice should be ready in about 18 minutes. Put your timer on and remember this will be the last time you stir the rice. Now it is time to let it cook on its own, we will only need to manage the heat. Let it simmer over the highest heat for 10 minutes, or until the liquid has reduced down to almost level with the rice, then reduce the heat to low and scatter the prawns, langoustines, mussels and/or clams over the top of the rice. Top with the reserved whole prawns. Season them lightly. They will steam gently above the paella.

Leave to cook for the remaining 8 minutes, until the water is gone and you can hear that the rice in the bottom of the pan is starting to fry. Put your ear close to the pan without burning your hair and let the paella talk to you. It should say, ‘I am getting crispier on the bottom, this is good but don’t let me burn please.’

After 5 minutes of resting time you should dig in. As the Spanish say, ‘Rice doesn’t wait for anyone; everyone should wait at the table for the rice to come.’