Andrew Fairlie at Gleneagles
This review is taken from the 2011 edition.
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.
- No. overnight rooms: 274
- Capacity: 40
- Largest group: 8
- Open since: 2001
- House wine: £24 per bottle
Reviews & features
Festive Food - Roast venison loin with a juniper berry sauce16 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…