Andrew Fairlie at Gleneagles

Whilst every effort has been made to ensure the information displayed here is accurate, always check with the venue before attending (especially during the Covid-19 pandemic).
Andrew Fairlie at Gleneagles
Gleneagles Hotel, Auchterarder, Perth and Kinross, PH3 1NF
  • Telephone 01764 694267
  • Food served Mon–Sat 6.30–10pm. Closed Sun.
  • Average price £95/£125 (set evening meal)
  • Website
Photo of Andrew Fairlie at Gleneagles
Eating & Drinking Guide

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Scotland's only Michelin two-star restaurant, a distinction it has held since 1996, this is one of the country's most sought-after upmarket dining experiences. It's not, however, an intimidatingly grand affair: set in a modestly sized room in the heart of Gleneagles hotel, it is stylish rather than stuffy, decorated with leaf motifs and framed contemporary artworks. Six-course dégustation and market menus are available, the dishes deceptively simple yet imbued with flavour and care.

  • Average price: £95/£125 (set dinner)
Perthshire Larder

Listed in the Perthshire Larderorder a print copy (free + p&p).

  • No. overnight rooms: 274
  • Capacity: 40
  • Largest group: 8
  • Open since: 2001
  • House wine: £24 per bottle

Reviews & features

Lorna McNee – 'Let the ingredients speak for themselves. If you cook them perfectly, that's all that matters'

24 Apr 2017

2017 Scottish Chef of the Year on quality ingredients, the perfect Easter roast, where she gets her cooking inspiration from and more

ScotHot 2017, Scotland's biggest food, drink, hospitality and tourism trade show, took place on Wed 15–Thu 16 Mar giving those in the industry an opportunity to network with a wide range of suppliers. One of the key events at the show is the Scottish…

Festive Food - Roast venison loin with a juniper berry sauce

16 Nov 2012

The executive head chef at the Gleneagles Hotel shares his Christmas dinner recipe

Roast venison loin with a juniper berry sauce (serves 10) For the venison: 1.5kg venison loin, to be fully trimmed 10 juniper berries 30ml extra virgin olive oil or extra virgin rapeseed oil seasoning 30g butter For the sauce: 4 shallots, finely diced 1…