Restaurant Andrew Fairlie

silver award


1 reviews

Gleneagles Hotel, Auchterarder , Perthshire, PH3 1NF

Andrew Fairlie at Gleneagles

SquareMeal Review of Restaurant Andrew Fairlie

silver award


Gleneagles’ extravagantly expensive redevelopment continues apace, although there are no signs of upheaval at Andrew Fairlie’s “top-class” two-Michelin-starred restaurant nestled within the world-famous hospitality resort. Occupying “the most perfect setting” in 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 Highland lamb loin with slow-cooked shoulder, onion and red pepper, for example. Elsewhere, sophistication is the watchword (think wild mushroom and truffle ravioli with minted pea velouté or fillet of red mullet with saffron and fennel), while desserts such as lemon curd with citrus fruits and white chocolate are works of art. The “amazing” wine list may be as long as a school register, but the sommelier is eager to offer teasing suggestions.

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Restaurant Andrew Fairlie also offers

Restaurant Andrew Fairlie Location

Gleneagles Hotel, Auchterarder , Perthshire PH3 1NF

Nearby Tube/Rail Stations

Gleneagles Station 1km

Dunblane Station 16km

Opening times

Mon-Sat 7-10pm

Restaurant Andrew Fairlie's Reviews


Food & Drink: 8.0


Service: 9.0


Atmosphere: 8.0


Value: 8.0


Food + drink: 4

Service: 4

Atmosphere: 4

Value: 4

Gold 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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