Douglas Blyde pays a visit to the late chef Andrew Fairlie’s eponymous restaurant, “set deep within the palace that is Gleneagles”. While there, he delves into the differing mark-ups on the wine list, and sees if the “big classic” main on the menu lives up to its reputation. “Andrew Fairlie is rightfully credited with having transformed the culinary landscape of Scotland,” appraised Square Meal of the first Roux scholar, while Chitra Ramaswamy of The Times described the eponymous two-Michelin star restaurant,” being the only such garlanded restaurant in the country, “for achieving the unforgettable, with flawless food, atmosphere and service.” Design Revered yet comfortable, where guests “dress for their occasion” according to restaurant manager, Ross Hunter, rather than adhere to a sartorial code, Restaurant Andrew Fairlie is set deep within the palace that is Gleneagles, an AA five-red star rated property bestowed the “Art of Hospitality Award” by the inaugural World’s 50 Best Hotels, and currently ranked in 32nd position. Built by the Caledonian Railway Company nearly 100 years ago, and still served by a dedicated railway line, and with rail track motifs woven into the carpets, the 232-bedroom Grande Dame is equipped with three championship golf courses, a falconry centre, stables, a shooting ground, spar, and a shopping arcade including a well-stocked whisky merchant – as well as a duet of excellent bars amongst its 11 culinary outlets. Always “a safe, organised working environment” according to energetic, fit, precise head sommelier, Frenk Trouw, Fairlie’s dining room features art by
This Article was originally published on The Drink Business - Wine
