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) | French British |
| Cuisine (type) | Local Classic Contemporary |
| Sustainability | Green energy Honey production Composting Reduced waste Fishing |
| Menu (options) | Gluten free Food/Drinks pairing menu Vegan options Seasonal menu Vegetarian options Cocktails menu Tasting menu |
| Facilities/services | Gift cards Valet Parking |
| Access | Parking Wheelchair accessible Public Transport |
| Atmosphere | Fine Dining Contemporary Dining |
| Capacity | 0 - 50 |
| Frequency of menu updates | Seasonally |
| Interior style | Art Deco Classic Regal |
| Design | Art collection Fireplace |
| Staffing | Sommelier Chef garde manager Pastry chef Saucier Bartender |
| Menu (courses) | 6-10 |
| Source of produce (over 50%) | Local produce |
