Andrew Fairlie restaurants - Relais and Châteaux award
Summer Menu
This summer we are proudly featuring St. Bride´s chickens from our old friends Robert and Anne Jane, who gave up the hurly-burly world of specialist food importing to live the Good Life.
Their superb slow-growing birds peck freely outside on the particularly lush Ayrshire grasses and wild herbs, which are at their most verdant and abundant at this time of year. The resulting chicken has an unrivalled depth of flavour and golden colour. We dry cure the thighs with herbs for 24 hours, stuff the legs with wild girolles and sweetbreads and poach the breasts in foie gras butter, before serving with lettuce and peas from Arran and an olive oil mash. The very definition of summer eating.
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A little treat from Gleneagles Wine packages available as gift vouchers Master Chef appearance
Grands Chefs NYC A Little Treat Andrew´s Travels
Andrew has recently returned from cooking at a spectacular charity event in New York. Working alongside culinary legends like Marc Meneau and Jean-Georges Vongerichten, he created a quintessentially Scottish scallop dish - even carrying the rare sea vegetables from The Isle of Bute out in his hand luggage. This dish is a highlight on our current degustation menu

We have a clip and article from the dinner, and a separate article about Andrew eating in New York.
We have extended our wonderful accommodation offer with Gleneagles, which includes a complimentary room upgrade with dinner for two and a glass of champagne on arrival.
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Andrew has recently uploaded a series of new travel journals on his own site, ranging from gastronomic trips to Lyon and Burgundy, to checking our lobster supply in a bathtub-sized boat off Scrabster, on Scotland´s Northernmost coast.
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gift tag
Dining gifts make unique and memorable presents. Vouchers are available for complete meal experiences - with or without wine - or in monetary units.
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