‘Engrained’
Mark Donald’s early kitchen experience in Glasgow sparked curiosity & inspired his travels, at 19, he headed to Australia, and worked in hotels & restaurants from Cairns to Melbourne. At 20, joined Stravaigin, Glasgow, before moving to 2 Michelin-starred Restaurant Andrew Fairlie at Gleneagles Hotel. Mark staged at Noma Copenhagen with chef Rene Redzepi, returning home with a new respect for wild ingredients. Moving to London, he joined Hibiscus, chef Claude Bosi’s award-winning 2 Michelin-starred Mayfair restaurant. He moved to Sydney in 2015 for four years, and became head chef of Bentleys for chef Brent Savage. In 2018, Mark took over the kitchen at Number One in the Balmoral where he retained the restaurant’s Michelin star from his arrival. He joined the Glenturret in early 2021 and started developing menus that showcase the very best of Scotland. After only seven months from opening, The Glenturret Lalique Restaurant was awarded a Michelin Star, a first for a Scottish distillery. They earned their second star in February 2024