Sources of Excellence
Where Innovation Meets Tradition
A culinary journey through our homeland with the renowned Roca brothers, from El Celler de Can Roca.
In 2017, the Roca brothers’ restless spirit and hunger for new knowledge propelled them to travel to a country that has remained relatively untapped in the world of global cuisine - Scotland. And we were happy to be part of that adventure, continuing a long-standing relationship founded in shared values and a quest for innovation and knowledge.
Across the space of a year, Joan, Josep and Jordi Roca explored what they saw as a raw diamond in the global gastronomic arena; with a wealth of stories - and importantly ingredients - waiting to be discovered. Imbued with tradition and legacy alongside magic and mystery, the brothers set out to discover the products and people that make Scotland so unique and its gastronomic force so special. Going beyond their initial understanding of Scotland's filling and comforting cuisine, they sought to unearth the precious raw ingredients that are rooted firmly in Scotland's unique environment and stunning landscape.
On a quest to listen and learn from Scotland's talent and undiscovered specialist suppliers, the brothers met the masters of their craft, eager to shine a light on the established and emerging traditions of a lesser known but powerful culture of culinary excellence.
Unlike previous culinary pilgrimages made by Joan, Josep and Jordi around the world, their Scottish expedition was experienced through a unique lens, inspired by and based on two travel journals from the eighteenth century: A Journey to the Western Isles of Scotland by Samuel Johnson and The Journal of a Tour to Hebrides, by James Boswell.
With an overarching aim to 'distill Scotland', the brothers’ approach is one that embarks with excitement, enthusiasm but most of all respect; to witness and learn from everything they see, experience and document on their journey and use it to inspire their own interpretation of Scotland that pays tribute to the true gems of the Scottish larder.
Although Scotland is closer to Spain, and Girona, than any other destination they have travelled, it remains a culturally exotic location when compared to the Roca brothers' Mediterranean homeland and a source of inspiration that ultimately inspired a menu based on the essence of Scotland; encapsulated in a new book that sits somewhere between a travel and culinary journal.
Meet The Roca Brothers
An introduction to the triad of minds behind one of the best restaurants in the world.
Our Roots Are Deep But Our Minds Are In The Stars – Josep Roca
It is more than the result, it is the appreciation of the art of the process.
Joan, Josep and Jordi are the renowned Roca brothers; heirs of a long-standing family tradition and legacy that led them to create El Celler de Can Roca. Founded in August 1986 in Girona, this is more than a restaurant but an embodiment of gastronomic adventure that encompasses a complete culinary journey. A careful and detailed approach is imbued in everything El Celler de Can Roca sets out to offer; from researching and sourcing the raw ingredients, understanding them in intimate terms, developing unique approaches to their treatment and creating adventures in taste that exceed the expected for each and every one of their diners. With three Michelin stars since 2009, the restaurant has twice been awarded the accolade of World's Best Restaurant.
Revolution Is To Do Something That No One Has Heard Of In The Last 100 Years – Josep Roca
"One of the things we share with The Macallan is the need to keep learning, to keep moving forward."
Over three decades on from the creation of El Celler de Can Roca, curiosity remains key to Joan, Josep and Jordi’s collective spirit and sense of adventure; where what starts as innovation can in turn become tradition. Although their approach aims to push beyond what has been seen before, their inspiration is often founded in the stories and experience of different places, people and cultures; transformed to reflect a unique Roca perspective on the world of cuisine and the cuisine of the world.