Restaurant Andrew Fairlie 333

Gleneagles Hotel, Auchterarder , Perthshire, PH3 1NF

1 reviews

85 Modern European Scotland

Andrew Fairlie at Gleneagles

SquareMeal Review of Restaurant Andrew Fairlie

The first phase of Gleneagles’ extravagantly expensive redevelopment is now complete, although there are no signs of upheaval at Andrew Fairlie’s two-Michelin-starred restaurant nestled within the world-famous hospitality resort. Occupying a quiet corner of the complex, this is a calm, sophisticated space with enough formality to create a sense of occasion – think diffuse lighting, soft furnishings and lively paintings hung on textured brown/black walls. Fairlie’s precise and highly assured cooking is rooted in the classic European tradition and he’s a master of refinement: Home-smoked Scottish lobster dressed with warm lime butter has been on the menu since the very early days, and other dishes also seem like old friends – the roast loin of Highland roe deer with game bonbon and port jus, for example. Elsewhere, sophistication is the watchword (think wild mushroom and truffle ravioli with white bean velouté or fillet of stone bass with confit pork belly and Madeira jus), while desserts such as pistachio and vanilla mille-feuille with poached rhubarb and rhubarb sorbet are works of art. The wine list is as long as a school register, but the sommelier is eager to offer teasing suggestions. 

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8.0

Food & Drink: 8.0

Service: 9.0

Atmosphere: 8.0

Value: 8.0

Food & Drink: 4.0

Service: 4.0

Atmosphere: 4.0

Value: 4.0

Chris70 platinum reviewer 06 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 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.

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Restaurant Andrew Fairlie is included in the following SquareMeal lists