Restaurant Andrew Fairlie
| Company type | Private |
|---|---|
| Industry | Restaurant |
| Founded | 2001 |
| Founder | Andrew Fairlie |
| Headquarters | Auchterarder, Perth and Kinross , Scotland, United Kingdom |
Key people | Stevie McLaughlin (head chef), Dale Dewsbury (general manager) |
| Products | British cuisine |
Restaurant Andrew Fairlie, also referred to as Andrew Fairlie at Gleneagles, is a fine dining establishment specializing in British cuisine, situated within the Gleneagles Hotel near Auchterarder, Perth and Kinross, Scotland. Founded in 2001, the restaurant was originally led by chef Andrew Fairlie and is currently managed by head chef Stevie McLaughlin, who assumed leadership following Fairlie’s passing. It earned two Michelin stars in 2006, becoming the first Scottish restaurant to receive this prestigious honor.
History
Following his victory in the first-ever Roux Scholarship, chef Andrew Fairlie honed his skills across several kitchens, including a tenure as head chef at One Devonshire Gardens in Glasgow, where he secured a Michelin star. In 2001, he inaugurated Restaurant Andrew Fairlie, bringing along head chef Stevie McLaughlin and general manager Dale Dewsbury. McLaughlin had advanced through roles as sous chef under multiple head chefs, such as Darin Campbell.
To celebrate its 15th year in 2016, Restaurant Andrew Fairlie partnered with Michel Roux and Alain Roux of the three-Michelin-starred The Waterside Inn located in Bray, Berkshire. During a two-night event, they showcased a collaborative set menu featuring signature dishes from both restaurants.
Description
Nestled within the Gleneagles Hotel near Auchterarder, Perth and Kinross, Scotland, Restaurant Andrew Fairlie’s dining area is uniquely windowless. The late Andrew Fairlie played an integral role in its interior design, choosing a richly textured deep black-brown paint by Farrow & Ball for the walls. Custom-designed elements include black tableware, bespoke chandeliers, and carpeting crafted by John Maguire. The overall design was created by Gregor Mathieson, who later became Fairlie’s business partner. The restaurant’s decor is enhanced by artworks from artist Archie Forrest displayed throughout the space. Additionally, it leases a Victorian-style walled kitchen garden approximately from the hotel grounds.
Menu
At its inception, Fairlie was meticulous about dish composition, recalling a pork dish that required three precisely measured components. He placed significant importance on plate selection, recognizing that certain dishes—such as chicken breast or whole pigeon—are best presented on specific plate shapes. After experimenting with deconstructed dishes inspired by innovators like El Bulli and El Celler de Can Roca, he ultimately discontinued this style due to customer preferences.
The introduction of a du marché (market) menu allowed for more inventive and fluid plating techniques based on seasonal and varying supplier ingredients, enabling the inclusion of dishes previously omitted. Since 2012, some creative responsibilities have been shared with McLaughlin, with contributions from both chefs featured on the menu. The kitchen garden aids in reviving rare Scottish traditional flavors.
Restaurant Andrew Fairlie maintains a strong relationship with Champagne Krug. In 2015, following the release of vintage Krug Clos d’Ambonnay 2000, Fairlie and McLaughlin prepared a barbecue event in the walled kitchen garden hosted by Krug vintners. The restaurant was one of only ten venues in the UK granted a full allocation of six bottles of this vintage. Krug Champagnes are highly favored here; notably, Krug Grand Cuvee accompanies the signature smoked lobster tasting dish. This preparation involves cold-smoking lobster meat over whisky casks before returning it to the shells and baking it with butter, herbs, and lime juice.
Reception
In 2004, Gillian Glover wrote a review for The Scotsman in which she highly praised the lobster dish served with lime and herb butter, describing it as "so irresistible that public demand will likely keep the chef smoking lobster shells well into his eighties." Both she and her companion agreed it was the finest meal they had experienced in Scotland. Richard Bath, writing for Scotland on Sunday in 2008, approached the restaurant with some initial hesitation due to the complexity of the dishes but ultimately applauded the menu’s straightforwardness and particularly commended the veal loin accompanied by shin and sweetbreads, awarding the dining experience a score of nine out of ten.
The establishment was awarded its inaugural Michelin star just one year after opening, followed by a second star in 2006. In 2012, it was recognized by the Sunday Times as the top restaurant in the United Kingdom. Chef Michel Roux referred to it in 2016 as a "temple of gastronomy in Scotland." That same year, the Good Food Guide placed it ninth among UK dining venues—the highest ranking achieved by any Scottish restaurant. Additionally, it has been featured multiple times on Elite Traveler's list of the top 100 restaurants worldwide. In 2017, it made history as the first Scottish restaurant to be inducted into Les Grandes Tables du Monde, an esteemed international directory of exceptional culinary destinations.
Junior chefs
Jonathan Ferguson, a chef at the restaurant, earned the title of Young Chef of the Year from the British Culinary Federation in 2015. The year after, he advanced to become a finalist in the Young National Chef of the Year competition.
Lorna McNee, serving as junior sous chef, won the fifth annual Game Chef cook-off in 2016, marking her as the first woman to achieve this honor. She attributed her accomplishment to guidance from Andrew Fairlie and head chef Stevie McLaughlin. McNee highlighted that women have consistently been integral to the kitchen brigade, contributing finesse and accuracy to plating and presentation—particularly when working with delicate ingredients such as game birds.