Michelin-starred Sommer and Glenrothes share a few things in common: their quiet confidence and determination.
The Glenrothes has been making whisky quietly and without compromise since 1879, and it is best known for its rich and rounded single malt — handcrafted by a community of whisky makers. James Stuart was a corn factor and the owner of the Mills of Rothes, which supplied grains to the neighbouring distillers. Stuart was also passionate about whisky and had dreams of building a new distillery in his hometown of Rothes, in Moray, Scotland.
The humility and resolve that developed from surviving the crisis armed Stuart with the quiet confidence and single-mindedness to produce the finest single malt possible. The Glenrothes 18 Year Old: Bottled at natural colour with a sweet vanilla, pear and fresh ginger character.Sharing a similar quiet confidence as The Glenrothes is another story about two men and a restaurant located far from the sleepy town of Rothes.
The Glenrothes values nature too. It is one of the few distilleries in Scotland to have its own sources of water for production, processing and spirit reduction located on the estate. The pure spring waters that surround the local streams are essential for cooling and maintenance of its production processes. Knowing the source of its water helps in ensuring the taste and character of the whisky.
Sommer is Chef Barker’s first restaurant as Head Chef, and Norman’s first fine dining restaurant he has ever worked on. But a common vision and determination laid the foundation for a successful collaboration.
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