Restaurant Andrew Fairlie
Leading the passionate, 14-strong kitchen brigade at Scotland’s only venue with two Michelin stars is head chef Stephen McLaughlin. A protégé of the legendary Andrew Fairlie - who sadly died of a brain tumour in January 2019 aged just 55 - McLaughlin is moulded in his image. Fairlie left behind a legacy of beautifully presented French-leaning cuisine with imperious Scottish ingredients, many of which are grown and selected from the restaurant's 'secret' kitchen garden. À la carte and degustation menus composed of refined components are served up in a sumptuous, dark-walled, 50-cover dining room by a warm and knowledgeable staff. Dishes read like a roll-call of prime Scottish produce – from crab claw to a signature home-smoked lobster with lime butter and roast loin of venison – and arrive paired with an exceptional array of fine wines. The Scotch, as you'd expect, is second to none.
- Average price per person $140
- Tasting menu from $195
- Dinner: Mon – Sat Annual closure: January
- +44 1764 694267
- Visit Restaurant Andrew Fairlie's Website
Gleneagles Hotel, Auchterarder, PH3 1NF