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