The great chef’s legacy is in safe hands at this meticulously run and elegant hotel restaurant
The death of Andrew Fairlie in early 2019 after a long battle with cancer was a huge blow to the British restaurant scene. One of the country’s most respected and influential chefs, Fairlie raised the bar for fine dining in this country and passed on his knowledge and passion for cooking to countless young chefs.
It’s testament to his achievements that his two Michelin-starred restaurant at Gleneagles remains one of the great dining experiences in the UK, under the watchful eye of head chef Stephen McLaughlin, who started cooking with Fairlie more than 20 years ago.
Housed in the opulent hotel and golf resort among the hills of Perthshire, the restaurant showcases the fabulous larder of Scotland, including produce from its own Victorian walled garden, allied to classical French technique.
Lobster smoked over oak from old whisky casks and served with lime butter remains the restaurant’s best known signature dish, but there are plenty of other classic combinations on the menu, from roasted Highland lamb with herb crust to fillet of turbot with clams, peas and Jersey royals.
The dining room is an elegant space with comfortable seating, immaculate white tablecloths and eye-catching chandeliers, while the work of renowned Scottish artist Archie Forrest adorns the dark panelled walls. It’s less a temple to gastronomy and more a wonderfully civilised and grown up place to eat dinner, helped in no small part by the assured front-of-house team.
It’s safe to say Andrew Fairlie’s legacy is in good hands.