Andrew Fairlie at Gleneagles is a stunning Franco-Scottish jewel at the heart of Gleneagles Hotel. Stephen McLaughlin leads the kitchen, following an ethos of 'simple food, brilliantly done' and allowing the produce from the locality and the restaurant's own Walled Garden to shine through every dish. The restaurant's home-smoked Scottish lobster typifies this style and is not to be missed. Although there are decisions to be made whether to enjoy the seven-course Degustation Menu or to opt for the A la Carte selection. Service is warm, professional and characterful.
Details
| Location | Perth, UK |
| Price range | *** |
| Cuisine (country/region) | British French |
| Cuisine (type) | Contemporary Classic Local |
| Sustainability | Composting Green energy Fishing Honey production Reduced waste |
| Menu (options) | Seasonal menu Tasting menu Cocktails menu Vegan options Vegetarian options Food/Drinks pairing menu Gluten free |
| Facilities/services | Gift cards Valet Parking |
| Access | Public Transport Wheelchair accessible Parking |
| Atmosphere | Contemporary Dining Fine Dining |
| Capacity | 0 - 50 |
| Frequency of menu updates | Seasonally |
| Interior style | Art Deco Classic Regal |
| Design | Fireplace Art collection |
| Staffing | Saucier Pastry chef Bartender Sommelier Chef garde manager |
| Menu (courses) | 6-10 |
| Source of produce (over 50%) | Local produce |
