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Andrew Fairly at Gleneagles
 
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Andrew Fairly at Gleneagles

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AuchterarderPH3 Perth and Kinross
United Kingdom
T+44 1764694267

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    Chef's personal info

    Name: Andrew Fairlie
    Date of birth: 21-11-1963
    Origin:
    Experience:
    Chef Keith Podmore - Perth Les Prés d'Eugénie - Chef Michel Guerard - Gascogne Hôtel de Crillon - Paris 
     
    Awards:
    the World's top ten greatest Hotel Restaurants - Us Hotel Magazine2006Chef of The Year - AA2006
     

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    Articles

    Andrew Fairlie
    ANDREW FAIRLIE AND GLENEAGLES SIGN TEN YEAR CONTRACT

    ANDREW FAIRLIE AND GLENEAGLES SIGN TEN YEAR CONTRACT

     CONTRACT

    Andrew Fairlie and The Gleneagles Hotel are very proud to announce the signing of an unparalleled new 10 year contract for the continuation of Restaurant Andrew Fairlie within the famous hotel and resort. This considerable joint commitment recognises the phenomenal success of the partnership that has created Scotland’s most celebrated restaurant, and the only holder in Scotland of the highly coveted two Michelin stars.

    Andrew Fairlie commented that “since establishing the restaurant in 2001 our relationship with Gleneagles and its management team has flourished, and we are looking towards the next ten years with great excitement. This is an unprecedented length of commitment from the hotel which demonstrates the confidence we have in each other.”

     “With a new Spa, the Ryder Cup on the horizon and the ceaseless commitment to improving the resort, this is an exhilarating place to be. Although I will always be totally dedicated to my restaurant, there are other exciting joint opportunities with Gleneagles around the corner that will further enhance all that we do”.

    Gleneagles' general manager Bernard Murphy said: "With two Michelin stars Andrew’s restaurant chimes with what we stand for because we want to offer our guests the best.  He is a magnet for our customers.  His contract was not due to expire until May next year but we wanted to secure him."

     

    STATE-OF-THE-ART NEW KITCHEN

    Andrew continued, “The new contract coincides with our plans to take the restaurant to the next natural level, which will be based around the newly completed transformation of our kitchens. I have invested a significant six-figured sum on a state-of-the-art bespoke cooking suite that allows us to do some pretty special things. It is one of only two in the UK, I believe.”

    “In these first few weeks my team have already embraced this new all-electric technology that gives us an incredibly accurate range of temperatures and cooking techniques. In conjunction with the pre-eminent stove designer in France, I have designed this multi-source suite to work in conjunction with both traditional cooking and modern techniques. It’s truly amazing. I can’t stop smiling when I’m cooking.”

    “There is also a social and environmental consideration to this investment as this suite makes the kitchen a much cooler working environment for my team, requires much less energy, and has dramatically reduced waste.”

    Asked whether this signalled the start of a quest for the highest accolade of three Michelin stars Andrew commented, “That is not really our aim. Actually, many great restaurants lose steam when they mature, but with this investment and the long-term support from Gleneagles, we can continually re-energise the restaurant, developing what we cook and how that influences the dining experience. I have a unique opportunity with such a well-established, young and dynamic team around me that we can constantly create and evolve. That’s what get’s me out of bed in the morning”.

    - Andrew Fairlie

    Andrew Fairly Press Release
    RESTAURANT ANDREW FAIRLIE VOTED THE BEST RESTAURANT IN THE UK IN THE SUNDAY TIMES TOP 100 RESTAURANT’S FOOD LIST

    RESTAURANT ANDREW FAIRLIE VOTED THE BEST RESTAURANT IN THE UK IN THE SUNDAY TIMES TOP 100 RESTAURANT’S FOOD LIST

     

    RESTAURANT ANDREW FAIRLIE VOTED THE BEST RESTAURANT IN THE UK IN THE SUNDAY TIMES TOP 100 RESTAURANT’S FOOD LIST - IN ASSOCIATION WITH HARDENS.

    THE SUNDAY TIMES:

    Andrew Fairlie’s 50-cover restaurant has steadily risen in stature since he arrived at Gleneagles 11 years ago. The establishment came seventh in last year’s Sunday Times Food List, and eighth the year before. The ambitious chef puts his success down to concentrating on good food rather than gimmicks and fads. He says: “Our customers like that we have evolved without going off and following trends. Some new techniques I can use, but with others I just think ‘no’. It’s about having confidence in your menu.”

    The Sunday Times Food List ranks Britain's top 100 restaurants strictly by the quality of their food, and is compiled from marks and comments from real diners. This year’s list has been compiled from over 75,000 individual reports.

    Karen Robinson, Editor of The Sunday Times Food List, says “Andrew Fairlie's insistence on using the finest ingredients, available from local Scottish hillsides and waters, and the way he introduces exotic influences while never blindly following trends, make his food exceptional. And he's disproved the commonly held belief that golf and good food don't mix.

    “His top placing also shows that high class food is a nationwide phenomenon now, not just an exclusive experience for London foodies. In fact, seven of The Sunday Times top 100 are in Scotland.”

    Quote from Andrew Fairlie

    “In a country with such a rapidly expanding list of great restaurants, this is a real honour and actually quite humbling. The award is all the more meaningful as it is really difficult to get recognition at this level outside London - apparently we are the first restaurant North of Oxford to even reach the top five.

    I put this success down to our determination to be consistent in service and in cooking, and to not being distracted by fads. We also have a superb family of dedicated and loyal suppliers who bring us the very best that Scotland has to offer.

    This is really a testament to the hard work of my brilliantly talented and loyal team, and our efforts to constantly improve and move forward. It couldn’t come at a better time after such an exceptionally busy year.”

    - Andrew Fairly Press Release

     

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