A Spring Gastronomy Experience

Thursday 14th – Sunday 17th of May 2020 (4 days / 3 nights)


Join this 4-day culinary adventure experience surrounded by the spectacular landscape of the Scottish Highlands, in the company of the Godfather of modern British cooking, Chef Marco Pierre White.



Per person (GBP) incl. VAT

Group trip limited to 14 guests


Pictured is Marco Pierre White at his new restaurant on floor 25 of the Cube in Birmingham
Picture by Adam Fradgley

Join celebrity chef Marco Pierre White on an exclusive culinary travel experience to Alladale Wilderness Reserve, in the heart of the Scottish Highlands. This is an intimate travel experience with one of the best chefs to come out of the UK. Spend time sampling chef Marco’s great British menus and share his passion for gastronomy and knowledge during a two-part masterclass in the kitchen.

Our Spring edition of the Four Seasons at Alladale is a shared experience designed to bring people together with a focus on the love of food and connecting with nature.

Marco Pierre White

A Spring Feast in the Heart of the Scottish Highlands

“Mother Nature is the true artist and our job as cooks is to allow her to shine.” – Marco Pierre White

Your host Chef Marco Pierre White brings the very best seasonal and locally sourced ingredients from the Highlands on this wonderful gourmet travel experience with an exclusively designed 4-day menu that is a tribute to the best from local Scottish farmers. The menu is aligned with Alladale’s approach of Farm-to-Table and by only working with small local and family run suppliers to source the best of seasonal produce, wild venison and fresh trout from the local rivers and lochs. The menu comprises the best of British, designed exclusively by Marco Pierre White as your host on this experience in the Highlands.

Enjoy the wonderful dining experience surrounded by the stunning natural landscapes of the wilderness reserve, a 23,000-acre exclusively for the small group on the trip. Your itinerary includes many activities in the outdoors such as guided 4×4 tour of the reserve with the rangers, guided hikes, clay-pigeon shooting, mountain biking and falconry display. Back at the lodge
indulge in a massage or a beauty treatment at the spa, plus the use of the fitness centre.

Every evening, enjoy the entertainment around the fire while connecting with your wonderful host and other guests. The evenings include Celtic band, bagpipes and pianist together with whisky tasting around roaring fires. Your itinerary includes visits to Alladale’s Aquaponics garden and the reserve greenhouse that supply the fresh produce daily to the kitchen. This is Farm-to-Table at its best, in line with Alladale’s commitments to sustainability. In 2019 Alladale Wilderness Reserve has been selected as Europe’s most eco-friendly boutique hotel in recognition to the solid work they do around their sustainability programme.


Marco Pierre White profile

Dubbed the godfather of modern cooking, the first rock-star chef and original ‘enfant terrible’ Marco Pierre White is a renowned chef, restaurateur and TV personality.

He has led the UK restaurant scene for over 30 years and is regarded by many to have single-handedly dragged it to being at the forefront of modern gastronomy.

He helped kick-start the careers of many famous chefs including Gordon Ramsay, Heston Blumenthal and Jason Atherton, all of whom trained under him and his acclaimed book, White Heat, is regarded as having influenced the careers of several Michelin starred and celebrity chefs, being described by one critic as “possibly the most influential recipe book of the last 20 years”.

Marco’s imminent success began when, at the age of 19, he went to London to train in classical French cooking with Albert and Michel Roux at Le Gavroche. He later went on to work with Raymond Blanc and Pierre Koffmann, both renowned for their French cooking techniques.

In January 1987, Marco opened Harveys, his first London restaurant. He was awarded his first Michelin star the following year and his second star in 1990. He finally won his third Michelin star in 1995 at The Restaurant Marco Pierre White in the Hyde Park Hotel London, becoming the first British chef and youngest chef worldwide, at the age of 33, to win three stars.

By 1999 Marco had achieved everything a chef would endeavour to become and finally hung up his apron on 23rd December, retiring from the kitchen.

Following his retirement, Marco took time out to spend it with his family and enjoy his hobbies, fishing and shooting. Having become an icon and an inspirational chef, in 2007 Marco jumped back in to the public eye with major TV roles in Hell’s Kitchen, The Great British Menu (2008) and Australian Master Chef (2011).

A major shareholder in Black and White Hospitality, he is now dedicated to rolling-out his restaurant concepts to share his love and passion for food.

Focusing on delivering good, quality food at affordable prices his brands include Marco Pierre White Steakhouse Bar & Grill, Marco’s New York Italian, Mr White’s English Chophouse, Wheeler’s of St James’s Oyster Bar & Grill, Bardolino Pizzeria Bellini & Espresso Bar and Marconi Coffee and Juice Bar.

With the 50th UK-based venue just around the corner, Marco has also opened the first of an exciting new brand called Koffmann & Mr White’s, which is an English and French Brasserie created with his former mentor Pierre Koffmann.

As Marco says he ‘puts interest where there is no interest.’

Marco has also taken his philosophy on dining out overseas resulting in the opening of two international restaurants in Abu Dhabi.