Ground has been broken at the historic Coleburn Distillery at Longmorn in Speyside as work begins on the first phase of development that could culminate in the creation of a new whisky resort on the site.
Moray Council has approved plans for a bistro at the distillery, marking what its owners described as a ‘significant milestone’ in their wider master plan to create a world-class whisky and hospitality resort.
With an opening targeted for late autumn this year, The Kitchery at Coleburn will be housed within the former Piggery building.
Once used for livestock, the structure is being reimagined as a contemporary bistro showcasing food and drink rooted in locally sourced Scottish produce, adapting the historic building for modern use while preserving its original character.
Developed in collaboration with award-winning design studio Significant Others, the project represents a multi-million-pound investment in the famous whisky region.
It is expected to create 15 direct jobs, alongside additional opportunities across the local economy, particularly in agriculture, logistics, and hospitality.
Director at Coleburn, Gwenda Smits, 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,” said Smits.
“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.”
Director at Significant Others, Ruth Hay, added: “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.”
Construction began with the installation of a biomass boiler implemented as part of a broader commitment to sustainability, in collaboration with Reheat.
Director at Reheat, Neil Harrison, 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.”
At the end of last year, Coleburn unveiled its first collection of whisky bottlings, the ‘Local Heros’ collection, celebrating the ‘makers, custodians, and enthusiasts whose passion continues to connect local heritage with a global whisky community’.
The inaugural release introduced three blended malts bottled on-site in Speyside, comprising ‘Sweet Peat’, ‘Big Smoke’, and ‘Sherry Bomb’, each offering a distinct flavour profile.
