Scotland’s sleekest whisky distillery finally has a fancy destination restaurant to match
A recent dinner at TimeSpirit showed off the brothers’ innovative Hispano-Caledonian fusion cuisine, what with dishes like plankton mousse and Scottish seaweed, fermented barley long-simmered with caramelised yeast, Hebridean oysters steamed in whisky fumes, and whisky-marinated Highland beef flavoured with chestnut and oak bark.