The Roca brothers reportedly received dozens, perhaps hundreds, of offers to collaborate on ventures outside Spain. Yet their answer has remained the same: no. A report from Craigellachie in the Scottish Highlands, near the Macallan distillery, notes that a long standing partnership with the iconic Scotch producer has endured for twelve years and continues to evolve on its own terms.
The project will sit within Macallan facilities under a Time Spirit banner created with El Celler de Can Roca. Josep Roca envisions a dining space that imagines what El Celler would feel like at the 60th parallel, far from the sunlit shores of the Mediterranean. The concept leans into Scottish produce and flavors while maintaining the depth and technique the Can Roca team is known for. The challenge is to cook and conceive a kitchen that does not have the same light as in Girona, a test of balance between place and palate. The idea also resonates with audiences in Canada and the United States who seek authentic regional experiences, crafted with care and a sense of place of origin and craft.
Delays in work
Dishes and wines have already been selected, yet this is not a restaurant that opens its doors today. Delays have accumulated weekly, tethered to the bankruptcy of the construction firm contracted to build the space. The initial target swung from August to September, then to mid October, and finally to the end of the month before settling on October 30. The dining room will accommodate 30 guests and offer views of the Speyside hills, positioned around the kitchen and bearing the Macallan signature. The project’s design is the work of architect David Thulstrup, known for shaping the Noma space in Copenhagen.
Despite the hurdles, the project is described as solid and rooted in the region. It is expected to highlight local cuisine with accessible prices that invite the neighborhood to participate. The five course lunch is listed at 65 pounds and the five course dinner at 95 pounds on the Macallan site, offering a clear sense of the culinary experience envisioned at the site.
Three years of consultancy
The Scotland venture traces back to a collaboration with Macallan that produced a book and a documentary about Scotland’s gastronomy. The teams know the country well and feel a strong connection to Catalonia. The distillery proposed establishing this restaurant as part of its broader anniversary plans around the year 2024, a milestone that aligns with the distillery’s two century celebration. Consultancy for the venture is planned to span three years for now, a timeline Josep Roca highlights as essential to building something meaningful rather than hurried prestige.
A sommelier from the project insists that Time Spirit is about genuine intention rather than speculation. It sits outside the usual capitals of the world or high velocity markets and is valued for the emotional bond and the authenticity of a rural setting that invites guests to slow down and truly experience the cuisine.
Roca explains that the aim is to celebrate outstanding local produce, talented chefs, and interesting restaurants that make diners feel connected and inspired. The partnership seeks offerings that feel authentic and grounded, rather than flashy, inviting locals and travelers alike to engage with a distinctive flavor profile drawn from both Scottish ingredients and Catalan technique. The tone is about craft, place, and a shared love of thoughtful cooking that resonates across borders and into North American palates. [Source attribution: Macallan and Can Roca announcements; project communications, 2023]