From a working-class upbringing as cooks at their parents' humble Catalan bar/restaurant to their current status as giants in the world of culinary arts, the Roca brothers—eldest brother Joan, 2016 winner of World's Greatest Chef; middle brother and acclaimed sommelier Josep; and youngest brother Jordi, himself awarded the title of the World's Greatest Pastry Chef in 2014—could easily coast on the mountains of accolades their famed Michelin-starred restaurant El Celler de Can Roca has given them. Yet with little else to prove, the brothers also find themselves driven by a fear that success could stagnate their creativity, inspiring a restlessness that has again sent them to a nation not traditionally known for its food but one waking up to its own culinary greatness: Scotland. From Shetland's wood-smoked haddock to oyster fishing off the Isle of Skye to haggis at Dingwall's legendary Cockburn & Son—and of course, Aberlour's barrel-aged whisky—the brothers discover a land steeped in tradition slowly opening to new energies and its own rich abundance. Driven to put together a menu inspired by their trip, the trio go one better and create a humble, loving, and deeply admiring tribute to a people who keenly balance the weight of tradition with the spirit of freedom. — Hebe Tabachnik