28-04-2025
Award winning Perthshire chef receives another top honour
A lauded Perthshire chef has received another top culinary honour. Mark Donald, of the Two Michelin starred The Glenturret Lalique restaurant near Crieff has been made an honorary vice president of the Master Chefs of Great Britain (MCGB). He is currently executive chef at The Glenturret Lalique restaurant, established in 2021, in Scotland's oldest working distillery. The restaurant was first awarded the gastronomic accolade of two Michelin stars in February 2024, and retained the pre-eminent honour at this year's awards. Glenturret Lalique and Gleneagles' Restaurant Andrew Fairlie are the only two Michelin-starred restaurants in Scotland. Scotland has no three-star Michelin restaurants, the guide's highest rating. Mark received the MCGB award in recognition of his outstanding contribution to the hospitality industry. He said of his latest accolade: 'I am truly honoured to have been appointed as an honorary vice president by the MCGB. 'It's a privilege to be recognised by such a respected organisation that champions excellence and supports the education of upcoming British chefs. 'I look forward to working with MCGB, supporting and celebrating the incredible talent within our industry.' Mark, originally from Glasgow, has also worked at Number One at The Balmoral Hotel, Edinburgh, and Noma in Copenhagen. For over four decades, MCGB has given young chefs the inspiration, training and support they need to forge successful careers in the hospitality industry. MCGB chairman George McIvor OBE said the organisation is excited to continue this remit, offering young chefs direct insight into the work of an outstanding chef. He said: 'Mark's innovation, integrity and leadership make him a true visionary and one of the most exciting and original chefs around. 'These qualities combined with his dedication to local, sustainable produce make him a natural fit for this honorary role. 'I am delighted to recognise Mark with the highest award from the Master Chefs of Great Britain, and I look forward to collaborating with him on a range of exciting culinary initiatives.' MCGB has reached over 1000 apprentice and student chefs from Scotland and northern England annually through their programme of masterclasses in Edinburgh.
