Perth-born Grand Chef Relais & Châteaux Andrew Fairlie flies the Scottish flag at Gleneagles for one of the most acclaimed chefs in the country. The style of cooking combines classic French cuisine and techniques with contemporary ideas, such as the “Ballotine of Foie Gras with Rhubarb Carpaccio”. The restaurant provides an elegant yet intimate atmosphere for an exquisite fine dining experience. Elegant dark paneled walls are adorned with the artworks of renowned Scottish artist Archie Forrest.
Aged twenty, Andrew was awarded the first Roux Scholarship, offering him the opportunity to train with legendary chef Michel Guerard at Les Prés d’Eugénie in Gascony. This profoundly influenced his culinary approach. After subsequent years in top Paris kitchens he returned with his family to the UK, eventually coming home to Perthshire in 2001 to open his eponymous restaurant at the Gleneagles Hotel and Resort.
In January 2006 Restaurant Andrew Fairlie became one of only eleven restaurants in the UK to be awarded two Michelin stars, and was voted one of the world’s top ten ‘Greatest Hotel Restaurants’ by US Hotel magazine. In the same year, Andrew was voted AA Chef’s Chef of the Year.
What was your most moving culinary experience?
To be presented to the Queen and all the G8 Heads of State, after having prepared a dinner to mark the close of the 2005 summit.
The most amusing kitchen incident you ever witnessed?
Seeing my sous chef, a sturdy man, fall on his bottom into a huge pot of tomato soup, which had been left on the ground to cool. I dashed off to stick my head in the fridge so I could have a discreet chuckle.
Your best piece of advice for amateur chefs?
Know how to use a knife, work with care and attention and do simple things well.
- 2 Michelin stars
- #1 | The Sunday Times Food List, 2012
- Chef’s Chef of the Year, 2006 |AA
The Gleneagles Hotel
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