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Andrew Fairlie at Gleneagles

Auchterarder, Perthshire, Scotland, Central Scotland PH3 1NF

£85.00 Modern European Central Scotland
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You know you’re in a restaurant that takes its offering seriously when the wild mushroom risotto flecked with fresh black Perigord truffle arrives accompanied by the rest of the truffle, which a second waiter proceeds to shave into generous, earthy shards over the top until your nostrils can take no more. A speciality at Andrew Fairlie’s restaurant, this dish depends on the availability of the elusive truffle, but on our recent visit we were lucky. Fairlie’s calm, sophisticated restaurant, occupying a quiet corner of the Gleneagles resort in Perthshire, won its second Michelin star in January 2006, much to the delight of this modest Scot’s many followers. You feel grown-up in Fairlie’s hands: the result of a seamless combination of gastronomic experience, careful service & a decor that’s just formal enough to create a sense of occasion. For this he uses classic white tablecloths, diffuse lighting, soft chenille furnishings & lively paintings hung on black walls. Trained in the French tradition, Fairlie is unafraid of putting masculine, meaty food on the table, evidently sourced from French & Scottish suppliers that have not bred the fat out of their beasts & birds, such is the unmistakeable flavour & tenderness. Sweetbreads quiver like milky mousse, & three different cuts of pork, one of them the juicy cheek, are served up on one plate to look & taste completely different. If you’re going to risk twice-cooked squab pigeon from Anjou, this is the place to do it: on our visit, it was tender, scarlet perfection. The puddings, meanwhile, were sweet works of art, such as you might find at a top Paris eatery. Fairlie’s love of food has communicated itself to the entire restaurant team, led by Dale Dewsbury, who are eager to share their intimate knowledge of how each dish is concocted. It’s an idea to put yourself in the hands of the sommelier for the evening, too: the wine list is as long as a school register & he comes up with some great complementary choices.

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  1. Www.bycost­ello­⁠.com
    Gold Reviewer

    ( 40s, Male, London )

    Stayed over at Gleneagles for a bit of a Christmas treat, the hotel and room are amazing, but all with the luxurious price tag.

    At Andrew Fairlie’s restaurant we received a warm welcome and were shown into an equally welcoming dinning room.

    The menu was a choice of a la carte, 6 course Digustation or a ten course Du Marche. We decided to err on the side of caution and go for the 6 courses. Perhaps the Du Marche menu would have been a little more appealing if it described what the courses were rather than a list of ‘seasonal’ ingredients that the course contained.

    Whilst all the courses we delicious the highlight for me was the 2nd course of scallop and braised pig’s cheek, the delicate scallop juxtaposed with the strong meaty taste of the cheek. Other courses included Ballottine of Foie Gras, Tortellini of beetroot and squash, roast mullet, slow cooked neck of lamb.

    Service was very friendly and attentive, with only a couple of nit picking items that let it down. The sommelier equally looked after us extremely well matching wines with each course, and not going for the obvious choices each time.

    All in all a very pleasant experience, and would definitely recommend.

    • Overall: 8
    • Food & Drink: 8
    • Service: 9
    • Atmosphere: 8
    • Value: 8
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    Customer Reviews

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    Diner reviews for Andrew Fairlie at Gleneagles

    1. Www.bycost­ello­⁠.com
      Gold Reviewer

      Www.bycost­ello­⁠.com ( 40s, Male, London )

      January 2011

      Stayed over at Gleneagles for a bit of a Christmas treat, the hotel and room are amazing, but all with the luxurious price tag.

      At Andrew Fairlie’s restaurant we received a warm welcome and were shown into an equally welcoming dinning room.

      The menu was a choice of a la carte, 6 course Digustation or a ten course Du Marche. We decided to err on the side… More

      • Overall: 8
      • Food & Drink: 8
      • Service: 9
      • Atmosphere: 8
      • Value: 8
      Was it helpful to you?
       
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