The Glenturret Lalique, Restuarant

Snowcapped peaks and the green pastures of the glorious Perthshire countryside set the scene for my arrival to The Glenturret Lalique Restaurant.

Bypassing the cluster of whitewashed stone whiskey-processing warehouses at Glenturret Distillery, I made my way to the elegant dining room, where my eyes were immediately drawn to the two eye-catching Lalique maple leaf chandeliers.

A welcome Glenn Fizz cocktail was slightly sweet due to addition of sweet cicely that is foraged from the surrounding woodland. Foraging is an integral element to Donald's dishes, and wild garlic, morels and edible flowers all made an appearance.

The ocean was very well presented on the tasting menu with notable mentions being the Spoot, the local name for an Orcadian razor clam, and the langoustine ceviche with a rich sauce of green matcha tea and cucumber juice. Committed carnivores won't be disappointed either, with the satisfying tranches of tender Sika deer beautifully matched with a hay-smoked celeriac and tart quince deserving special mention.

Other standout dishes were the Blood Orange amuse-bouche stuffed with Crowdie cream cheese, which I was encouraged to eat whole to benefit from the entire flavour and textual experience. And the Scallop Kedgeree, a meaty barbecued scallop that sat on a bed of Thai Kaffir lime-leaf-flavoured curry rice that packed a punch.

Last, but certainly not least, were the puddings. With a nod to Asia, the Crème Fraiche Sherbet with pomelo and local honey deserved praise for its unusual Eastmeets-West combination, while the layers of the Maracaibo Mille-Feuille infused with Green Coffee and Glenturret Triple Wood were delicate but richly flavoured.

Leave room for The Sweet Box, a bespoke mahogany box with secret compartments stuffed full of whisky-infused chocolate and delectable confetti-coloured edible creations. ◆