Andrew Fairlie at Gleneagles
“France and Scotland in perfect culinary harmony” - AA Inspector
AUCHTERARDER, PERTH & KINROSS
- Social distancing and safety measures in place
- Follows government and industry guidelines for COVID-19
- Signed up to the AA COVID Confident Charter
We Have taken a rigorous and thorough approach to the safety of our diners and team.
Our Inspector's View
A shining beacon of the Scottish culinary scene until his untimely death in January 2019, Andrew Fairlie’s legacy lives on in his namesake restaurant’s cooking today. Fairlie was the winner of the first Roux Scholarship back in 1984 and received the accolade of AA Chefs’ Chef of the Year in 2006. His success continues to inspire and set many young chefs on the road to success, and that ethos is carried forward here by head chef Stephen McLaughlin, whose passion for French cuisine runs deep. What is particularly striking is the pursuit of excellence that shines through in a team that delivers finely crafted, dazzlingly creative, contemporary French cuisine. The five-star hotel and its three championship golf courses need little introduction and, after so many years at the top of the Scottish dining scene, neither does the restaurant. An independent business in the heart of the hotel, the lavish windowless dining room is a deeply cossetting space, a shimmering haven with atmospheric lighting and original artworks, watched over by a passionate team who make you feel at ease. Choose between the à la carte or eight-course dégustation menus, and be prepared for high-intensity food from a team that puts in the hard graft to max out flavours, so Scottish lobster shells are oak-smoked for hours, before the sweet meat is returned to the shell and dressed with warm lime butter sauce and fresh green herbs. Next, comes rose veal, the deeply caramelised fillet and crisp sweetbread matched with braised oxtail, celeriac purée, asparagus and truffle – another winning combination of precisely engineered flavours and textures. To finish, a superb millefeuille of exemplary flakiness, layered with vanilla custard and poached Yorkshire rhubarb, is served with a trenchant rhubarb sorbet. Go for broke with wine flight options from a list that is big on Burgundy, Bordeaux and Champagne.
Awards, Accolades & welcome Schemes
Facilities – at a glance
- Seats: 54
- On-site parking available
- Wheelchair accessible
- Accessible toilets
- Assist dogs welcome
- Days Closed: Sunday
- Dinner served from: 6.30
- Dinner served until: 10
- Wines over £30:
- Wines by the glass: 16
- Cuisine style: French, Scottish
- Vegetarian menu
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