The best whisky needs more than the purest water, top quality barley, state-of-the-art equipment and the best casks money can buy. Crucially, it needs truly gifted professionals to help guide and shape not only the spirits, but the entire experience; from tours to dining, from shopping to tasting. Paul Currie, our Managing Director, and Chairman Nigel Mills have gathered around them a formidable team; some with masses of experience, some with little experience but huge amounts of enthusiasm and ability. Meet some of our faces behind The Lakes Distillery.
As the son of renowned whisky man (MD of a global whisky business) and one part of a father-son team behind the Isle of Arran Distillers, Paul has whisky in his veins.
“England is part of a global evolution of new distillers.”
The real man behind the whisky at The Lakes Distillery cares for the production plant as if it were his own.
“It’s part art, part science – every day we make something amazing.”
We benefit enormously from Alan’s expertise as the former production director at Diageo and a leading, much respected figure in the whisky world.
Nigel, former convenience store retail player, has his work cut out for him owning the Trout Hotel in Cockermouth alongside running The Lakes Distillery.
“It’s the ideal synergy between the two businesses – the perfect combination to boost tourism in the North Lakes.”
Dhavall joined the Distillery after fine-tuning his skills at Macallan whiskies and will be instrumental in crafting the Lake District's only single malt whisky.
"This state-of-the-art distillery offers a blank canvas and a potential for creativity that is unrivalled within the industry. This is my opportunity to continue telling the story through our brands."
Locally-sourced ‘produce with style’ suits Andy’s approach to designing his menu for Bistro at the Distillery. Stylish but hearty food feature at the Bistro, with everything from cakes to Sunday roasts.
“My team are the most important ingredient to me. Alongside salt!”
With years of world-class hospitality experience, renowned restaurateur Terry acts in a mentoring role to our head chef and provides culinary direction for our Michelin-guide recommended Bistro.
“We run a bistro that takes its food and drink seriously - both for tourists and locals alike.”
Brian knows the ingredients to make an outstanding whisky tour, having worked in Scottish whisky tourism industry for many years.
“Making the tour come alive is critical – my team is passionate about the product and the care we put into making it.”
As Cumbria’s local ‘woman of whisky’ Katie has secured business with the likes of Booths, Morrisons and even Claridges. She is instrumental in getting our product into the hands of our customers.
Having worked in the hospitality industry since the age of 14 and working his way up from full-time server to manager in less than 2 years, Tom is perfect for ensuring that all runs smoothly in the Bistro.
“The most important thing about hospitality is excellent personal service.”