Work begins on Coleburn Speyside bistro
The historic Coleburn Distillery site in Speyside begins work on an on-site bistro as part of plans for a wider whisky and hospitality resort.
Work has begun on a new on-site bistro at Coleburn Distillery after Moray Council approved plans for the development, marking the first phase of a broader whisky and hospitality resort.
Located in Longmorn, Elgin, the project forms part of a wider masterplan to create what is described as a world-class whisky resort in Speyside. The initial venue, The Kitchery at Coleburn, is scheduled to open in late autumn this year.
First phase takes shape
The Kitchery will be housed in the distillery’s former Piggery building, once used for livestock. The structure is being redeveloped into a contemporary bistro focused on locally sourced Scottish produce, while retaining its original character.
The project has been developed in collaboration with design studio Significant Others and represents a multi-million-pound investment in the region. It is expected to create 15 direct jobs, alongside further opportunities across 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.
“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.”
Design and layout
The design draws on traditional architectural forms, combined with modern elements including new glazed façades intended to create an inviting entrance.
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Inside, the layout follows a staged customer journey. Visitors will enter through a bar and retail space, before moving into a private dining and tasting room separated by a bespoke stave wall. The space then opens into a bistro accommodating up to 62 guests, with a mix of booths and flexible seating. A chef’s table-style finishing kitchen will sit at its centre.
Materials such as leather, timber, aged copper and backlit rippled glass will shape the interior aesthetic, aiming to reflect the distillery’s heritage while introducing a contemporary feel.
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 as the wider vision for Coleburn continues to unfold.”
Sustainability focus
Construction began last month, with sustainability forming a key part of the development. A biomass boiler has already been installed in collaboration with Reheat as part of a wider district heating network.
Neil Harrison, director at Reheat, said: “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 on their journey to bring their plans to reality with the installation of a district heating network to meet the heating and hot water needs of multiple buildings on the site.”
“There are many more steps to follow, but their 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, plus a project combining listed buildings, district heating, a hospitality setting, and whisky is at the centre of our competence Venn diagram.”
Whisky releases
The development follows the launch of The Distillery at Coleburn’s first whisky collection at the end of last year. The ‘Local Heros’ range comprises three blended malts bottled on-site in Speyside: ‘Sweet Peat’, ‘Big Smoke’ and ‘Sherry Bomb’, each with a distinct flavour profile.
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