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Andrew Fairlie Logo  March 2015
A LA CARTE DÉGUSTATION
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Our Secret Garden
The team at our dedicated Victorian walled garden are now flat out in the old glasshouses sowing and planting in preparation for another productive year. Some of the new and unusual items - like cucumelons, Chinese artichokes, wasabi cress and dragon’s egg cucumbers - are starting life under glass next to spring staples like broad beans, peas and lamb’s lettuce. Head Grower Jo has also been experimenting with ‘forcing’ unusual varieties under dark cloches, with the kitchen’s favourites being forced: sea kale; golden sweetcorn; beetroot leaves and sunflower shoots.
As we get going each year - despite the 165 varieties of herbs, cresses, vegetables and fruits we are now growing - Andrew remains most excited about his treasured patch of Fraises du Bois wild strawberries. But for them, we all need to wait until summer.
Dale Style Award
New Head Sommelier
We are excited to introduce our new Head Sommelier, Craig Steven.
Originally an Ayrshire man, Craig is returning to Scotland after years in renowned establishments like The Vineyard at Stockcross and Chewton Glen.
Restaurant Manager Dale commented that “We are all very enthusiastic about Craig’s arrival. Not since opening have we had such a strong Head Sommelier and leader for our cosmopolitan four-strong wine team. Craig’s refreshing approach to wine very much emulates that of our cooking – which is based on the classics, with an open eye to modernity. Also, as a hugely characterful Scot (who once played bass for Simple Minds) I am confident guests are never going to be short of anecdotes.”
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Dale Style Award
Hot Chocolate
We are delighted to share news of Gerard Chouet - our Head Pastry Chef - who won a Gold award at the recent Scot Hot Salon Culinaire. Highlights for the judges from his signature chocolate collection were the Yuzu Praline and his Beetroot & Bramble Ganache.
A little treat
A Little Treat
Our hugely popular Michelin Star Magic package will now be extended into 2015. The offer comprises of a complimentary room upgrade (subject to terms and availability) with full use of The Club facilities at Gleneagles and their legendary Full Scottish Breakfast the following morning. Your evening at Restaurant Andrew Fairlie starts with a complimentary glass of Champagne before choosing from our award-winning A la Carte menu. Please note there are a limited number of these packages available.
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A little treat
Dining Vouchers
Our hugely popular vouchers are available in myriad permutations.
Gifts range from monetary vouchers through to a bespoke Wine Flight that matches each of the courses on our tasting menu. Naturally, vouchers can also be bought for either of our complete dining experiences: the three course A la Carte or eight course Dégustation tasting menus.
Purchasing couldn’t be easier, simply follow the link below.
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GIFTS
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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