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.