The owners of the historic Coleburn Distillery in Longmorn, Elgin, have begun construction on The Kitchery at Coleburn, a new bistro that marks the first phase of a planned world-class whisky and hospitality resort. Moray Council approved the plans this month, with an opening targeted for late autumn this year.
The Kitchery will be housed within the distillery site’s former Piggery building, a structure once used for livestock now being reimagined as a contemporary bistro showcasing locally sourced Scottish produce.
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The project was developed in collaboration with award-winning design studio Significant Others. It reflects a multi-million-pound investment in the Speyside whisky region and is expected to create 15 direct jobs, alongside additional opportunities in agriculture, logistics, and hospitality.
Gwenda Smits, director at Coleburn, said: “This marks the first of many milestones in the development of the wider Coleburn Whisky Resort. The Kitchery is just the start and breaking ground feels like a very special moment.”
Smits added: “Opening the space as an initial introduction to the site establishes it as an integral part of what will be a much larger offering, giving visitors the opportunity to return year-round, follow its progress, and enjoy the food and beverage experience. Central to the overall project is the sense of community and coming together, and we can’t wait to welcome people from both near and far to the new bistro in the heart of Speyside.”
The bistro will seat up to 62 guests and feature a bar, retail space, private dining and tasting room, and a chef’s table-style finishing kitchen. A bespoke stave wall will divide the tasting room from a relaxed dining area with cozy booths.
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Ruth Hay, director at Significant Others, said: “It’s an incredibly exciting time for everyone involved. Seeing The Kitchery come to life this year will mark a significant milestone, and we’re looking forward to building on this momentum with the next phases of the masterplan.”
Construction began last month with the installation of a biomass boiler as part of a broader sustainability commitment, in collaboration with energy firm Reheat. Neil Harrison, director at Reheat, commented: “We’ve been working with the team at Coleburn on how best to underpin their operations with low carbon energy for some years now, and it’s fantastic to see this first practical step being taken.”
Harrison added that the decision to opt for a biomass system “underlines their commitment to the local economy, local sourcing, and doing things the right way from the off.”
The resort development follows The Distillery at Coleburn’s debut whisky release late last year. The “Local Heroes” collection introduced three blended malts bottled on-site in Speyside: Sweet Peat, Big Smoke, and Sherry Bomb.
Coleburn Distillery, originally established in 1897, is one of Speyside’s storied silent distilleries. The wider master plan aims to create what its owners describe as the first whisky resort of its kind globally.
