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Cloudland at McLemore Resort Unveils A New Chapter Of Auld Alliance

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#restaurant #tastingroom #lounge #bar
Published
05/18/2026 by

Cloudland at McLemore Resort, located in Northwest Georgia, announces the next chapter of Auld Alliance, its signature restaurant and the only Scottish-French dining concept in the United States, in partnership with SAVOR, the food and beverage division of Valor Hospitality.

Since opening in Spring 2024, Auld Alliance has established a clear identity rooted in the culinary traditions of Scotland and France. Named for the historic alliance between the two countries, the restaurant integrates both influences across its menu, beverage program and overall guest experience.

The new menu is crafted in collaboration with SAVOR's three Scottish chefs with classical French training and internationally recognized expertise. Matthew Gray, formerly of Inverlochy Castle Hotel and Chez Roux in Houston, has helped launch award-winning dining concepts in the U.S. and U.K. George Jardine, trained under Michelin-star chef Jean-Christophe Novelli, earned acclaim for his leadership in Cape Town's Constantia Winelands. Roy Brett, a leader in Scotland's culinary scene and a champion of sustainable seafood, was named Chef of the Year and led Ondine, St. Andrews to Top 100 Restaurant of the Year. Together, they have designed a menu that combines technical precision and bold Scottish-French flavors, thoughtfully paired with ingredients sourced from local farmers and purveyors across Northwest Georgia.

"At SAVOR, our focus is on building concepts that are grounded in strong culinary identity and executed at a high level," said Matthew Gray, global head of culinary, SAVOR by Valor Hospitality. "Auld Alliance already had a clear point of view. Our role has been to strengthen the foundation through talent, sourcing and consistency and evolve the experience in a way that feels intentional."

"Auld Alliance is central to the guest experience at Cloudland," said Mike Burton, President at McLemore Resort. "We've been intentional about every detail—from the rhythm of the meal to the level of care at the table—to create something that feels effortless in the moment, but memorable long after the evening ends."

The menu reflects a balance of Scottish and French technique, shaped by regional sourcing across Northwest Georgia and nearby Tennessee farms. It opens with Jumbo Lump Crab with Buttered Crumpet, finished with malt vinegar mayo, caviar, and chives. At the center is The Whole Lamb, presented across multiple preparations that highlight its range and depth: shoulder baked in hay and rosemary, merguez, Scotch pie, and a chop with Asher Blue. The experience concludes with a Cranachan Iced Parfait, layering whisky-macerated raspberries, toasted oats, meringue, and mint—light, textured, and quietly rooted in Scottish dessert tradition.

"Our approach was to refine, not reinvent," said Christopher Cofiño, Chef de Cuisine at Auld Alliance. "We focused on technique, clarity of flavor, and sourcing the best ingredients we could find. Working with local farmers and purveyors such as Gowin Valley Farms and Rosemary & Thyme Creamery, we've built a menu that reflects both Scottish and French culinary traditions while celebrating the richness of this region."

Auld Alliance also introduces The Tasting Room, a private space offering guided experiences focused on Scottish whiskies, gins and French wines and Champagnes. The tasting program is designed as a pre-dinner experience and is led by trained members of the culinary team.

Complementing the culinary experience, the beverage program has been reimagined with a focused cocktail list and thoughtful wine program rooted in regional expression and classic pairing principles, now led by newly appointed in-house Sommelier Ruth Verijnikova at Auld Alliance.

Other enhancements include refinements to the dining room to improve comfort and flow, new staff uniforms featuring custom McLemore tartan accents, and expanded staff training in classic French service standards.

Reservations are now open for Auld Alliance's new menu and private tasting experiences and can be made by visiting www.staycloudland.com or on Open Table.

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